I love finding bargains on the reduced shelf in the supermarket – I only really buy fresh fish when it’s there because I think it’s too expensive at full price and I think about how little a tin of tuna costs in comparison. But there is a biig difference in taste between tinned and fresh fish, which is why I grabbed the pack of mackerel fillets that were about half price last week, and stuck it in the freezer until I had chance to think what to do with them!
As I was thinking, kedgeree popped into my mind – we haven’t had it for ages, and although I know it’s usually made with smoked fish, I still just fancied it and thought it would still work with unsmoked fish. So I adapted my usual basic risotto recipe to make it into kedgeree, which is basically a curried fish and egg risotto as Tom and I joked. The veg we had in the box this week included chard, and given that it’s similar to spinach and I absolutely love spinach in curries (my favourite is Chana sag – chick peas and spinach), I chucked that in too to make it an all in one dish with no need for a side veg.
The verdict amongst my three boys was very positive. Daddy was very impressed and asked for seconds, Andrew was even more impressed and asked for thirds, and Joel excitedly rocked to and fro in the high chair whilst shoving fistfuls of egg and caked on rice into his mouth! If you don’t believe them, why not give it a try yourself….
Ingredients – serves 4-5 adults
- 250g mackerel fillets
- 300g rice
- 900ml hot stock
- 1tbsp corn flour
- 1 onion, chopped
- 100g chard or spinach, roughly chopped
- 2 tsp hot curry powder
- 2 tsp turmeric
- 4 eggs
- Put the rice, chard, onion and stock into the slow cooker pot.
- Add the curry powder, turmeric and corn flour and stir.
- Place the mackerel fillets whole on top of the liquid where they will float.
- Cook on low for 3 hours on low.
- Whenever you have time during the cooking, hard boil the eggs, and when they are cooled, peel off the shells and chop into quarters.
- After the 3 hours, take the fish out and flake on a plate, then add the flaked fish back into the pot and stir until evenly distributed.
- Add the egg quarters and fold in carefully so that they stay in tact.
- Cook for a further half an hour on low.
- Serve straight away and you can freeze any left-overs.