Only show gyms with:

Within miles from me
1 mile 20 miles

June Offer: 25% off a Monthly+ Pass. Plus a free T-shirt & water bottle.

Find Out More

EASY FISH KEDGEREE

EASY FISH KEDGEREE

This classic combination of fish, rice, eggs and spicy flavourings was a traditional Indian breakfast, brought to the UK in Victorian times. Then it was a staple for the upper-class breakfast table, where the mild spices and familiar ingredients made it a not-too-scary first adventure into non-British food.

Since then it has been adapted to an anytime dish. The fish and eggs provide plenty of protein, the rice adds complex carbs. Throw in peas, onion and flavourings and it becomes a healthy all-in-one meal.

The traditional fish to use is fresh smoked haddock, but that does take a little organising to ensure it gets eaten before it goes off. This version uses pre-cooked mackerel, which keeps for longer in the fridge, reduces cooking time, smells and washing up.

This should serve two, but adjust quantities as you like. If you have leftovers, cool them quickly and make sure they are steaming hot when reheated.

INGREDIENTS

1 pack cooked mackerel

1 mug of rice – basmati or easy cook long grain works best

200g frozen peas

2 eggs

Curry paste – pick the strength that you like

1 onion

Butter

salt

METHOD

  1. Put the kettle on! Put the eggs in a small pan, pour over the boiling water and keep at a rolling boil.
  2. Put the rice in a pan with a touch of salt, pour on the rest of the boiling water. Bring back to the boil, then cover and simmer for a few minutes. Add the peas, return to the boil and then back to simmer.
  3. At this point the eggs should be cooked. Tip out the boiling water, cover the eggs with cold water and leave to cool in the pan.
  4. Chop the onion. Melt the butter in a frying pan and then fry the onion until golden. Add the curry paste and stir fry for an extra couple of minutes.
  5. Now add the drained rice and peas to the pan. Stir fry to heat through and then add the flaked fish. Once well mixed, tip onto plates to serve.
  6. Peel the shells off the eggs, chop eggs into quarters and add to the plates.

 

the author

Jessica Ambrose

Jessica is a fitness writer who loves long distance running, yoga, strength training and healthy eating.

Comments