Smoked Mackerel Kedgeree with Cauliflower Rice

A British-Indian classic, reimagined. This kedgeree replaces traditional rice with light cauliflower rice and features protein-rich smoked mackerel and eggs. Gently spiced with curry and packed with fresh parsley, it's a flavourful, satisfying dish for brunch or supper.

Method

1. 1

   Place the eggs in a small saucepan of water, bring to a boil, and cook for 8 minutes. Drain, run under cold water, peel, and roughly chop.

2. 2

   While the eggs cook, melt the butter in a large skillet or wok over medium heat. Add the onion and sauté for 5 minutes until soft.

3. 3

   Stir in the curry powder and cook for 1 minute until fragrant.

4. 4

   Add the cauliflower rice to the skillet and stir-fry for 4-5 minutes until tender. Season with salt and pepper.

5. 5

   Flake the smoked mackerel into the cauliflower rice, breaking it up with a spoon. Add the hemp hearts and most of the chopped parsley. Heat through for 1-2 minutes.

6. 6

   Gently fold in the chopped hard-boiled eggs.

7. 7

   Serve hot, garnished with the remaining parsley and a wedge of lemon.