With plenty of leftover mackerel needing to be used (from the congee), I decided to whip up some kedgeree.
Firstly rinse the rice and get 2 pots of water on to boil. When the water is boiling, pour the rice into one pot and place 1 egg per portion in the other pot. Cook for 10 minutes (or until the rice is done), immediately get the eggs under running cold water, and rinse the rice.
While the rice and eggs are cooking; dice up some shallots; de-seed and dice a couple of tomatoes; finely chop parsley; grate garlic and ginger; and flake the smoked mackerel.
In a frying pan melt some butter and sauté the shallots, ginger and garlic until soft, then add a tablespoon of good curry powder and a teaspoon or so of mustard seeds. When the spices are aromatic add a dash of vinegar (I find this adds some much needed acid to cut through the oily fish). Add the diced tomato and a splash of water and cook until almost dry. Finally add the cooked rice, parsley and fish. Stir through, taste and adjust seasoning.
Plate up with a few extra flakes of fish and quartered eggs.
