Brown rice kedgeree

The curried flavours in this kedgeree work really well together and make the perfect comfort food after a long day. I always make a little too much and then eat the leftovers the next day for breakfast or lunch.

Serves 4–6

Ingredients

• 250g short-grain brown rice (or rice of your choice)
• 400g mackerel fillets (or undyed smoked haddock fillets, or salmon)
• 175ml water or milk
• 50g Lucy Bee coconut oil
• 175g onions, finely chopped
• 2 garlic cloves, crushed or finely chopped
• 1 tbsp mild curry powder
• Bunch of parsley, leaves chopped
• Juice of 1 lemon
• 4–6 boiled eggs, to serve

Method

1. Cook the rice according to the packet instructions and set aside. Meanwhile, place the mackerel in a large frying pan and add the water or milk to cover. Gently bring to the boil, then reduce the heat and simmer for about 8 minutes. Drain, reserving the liquid. When cool enough to handle, break into flakes and remove any skin or bones.

2. Heat the coconut oil in a separate pan, add the onions and garlic and sauté until soft, before stirring in the curry powder. Tip in the cooked mackerel and rice, then stir in the parsley and lemon juice and continue to warm through over a low heat.

3. If the mixture appears too thick, add the reserved liquid, a little at a time, until it reaches your desired consistency. Spoon onto plates and serve warm, topped with a boiled egg.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.