Kedgeree

• 1 tbsp of Olive Oil or MCT Oil
• 1 red Onion, finely chopped
• 1 tsp of ground Coriander
• 2 Spice Capsules
• 1 tsp of Smoked Paprika
• 1 tsp of Garam Masala
• 1 tsp of ground Cumin
• 1 Garlic clove, crushed
• 2 Cardamon pods
• 2cm of fresh root Ginger, peeled and grated
• Pinch of Chilli flakes
• A few strands of Saffron
• Salt and Pepper
• 200g of white Rice, rinsed and drained
• 500ml of Bone Broth or Coconut Milk
• 100g of frozen Petits Pois
• 200g of smoked Mackerel fillets, flaked
• 2 hard boiled Eggs (organic and free range)
• Snipped Dill and Lime wedges to serve

Step 1

Sauté the Aromatics: Heat the MCT Oil in a large pan over medium heat. Add the red onion and sauté until softened.

Step 2

Add Spices: Stir in the ground cumin, garam masala, garlic, cardamom pods, contents of your Spice Capsules, smoked paprika, and saffron. Cook for 1-2 minutes until fragrant.

Step 3

Cook the Rice: Add the rinsed rice to the pan and stir to coat with the spices. Pour in the bone broth, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover, and simmer for about 10-15 minutes, or until the rice is tender and the liquid is absorbed.

Step 4

Add the peas and cook for another minute or so.

Step 5

Remove from the heat and add the flaked mackerel and the quartered eggs.

Step 6

Season to taste and sprinkle over the dill and lime wedges.