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.
1 pack cooked mackerel
1 mug of rice – basmati or easy cook long grain works best
200g frozen peas
Curry paste – pick the strength that you like
You can also make this with soft boiled eggs and lots of onions for a veggie style kedgeree
This dish is incredibly easy and healthy too. Put a salad on the side and it's a lovely tea in this hot weather.
yum - haven't had this in ages because I do indeed get disorganised about fresh fish. I will be stocking up to give it a go!