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SERVES 4
1 large onion, finely chopped
15ml spoon garam masala
250g arborio risotto rice
2 fish stock cubes made up with 750ml boiling water
freshly ground black pepper
230g pack smoked mackerel fillets, skinned and flaked
20g pack fresh flat leaf parsley, chopped
2 or 4 large eggs, hard-boiled, peeled and quartered
Heat the oil in a large pan pan over a moderate heat, then add the onion and cook gently for about 5 minutes until softened, but not browned. Add the garam masala and cook for a further 2 minutes.
Add the rice and stir well to coat with the spice mixture. Continue cooking for 1 minute.
Add the rice and stock and bring to the boil. Stir well then reduce the heat and cook covered for 15 to 20 minutes until the rice is almost tender.
Season with black pepper, then gently stir in the mackerel and parsley.
Divide the kedgeree between 4 plates, top with the egg quarters and serve immediately
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