Name: Kedgeree with Peppered Mackerel
Ingredients: 2 Tbsp unscented coconut oil; 1 Tbsp fresh ginger, grated; 3 Tbsp medium curry powder; 200 g cooked brown rice; 200 g cooked peppered mackerel fillets, flaked; 4 hard-boiled organic eggs, peeled and quartered; 2 handfuls of parsley or coriander, leaves picked and chopped; 1 lemon, juiced

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Low FODMAP

Kedgeree with Peppered Mackerel

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Servings: 4 servings

Course: Breakfast

Ingredients Method

Ingredients

2 Tbsp unscented coconut oil
1 Tbsp fresh ginger, grated
3 Tbsp medium curry powder
200 g cooked brown rice
200 g cooked peppered mackerel fillets, flaked
4 hard-boiled organic eggs, peeled and quartered
2 handfuls of parsley or coriander, leaves picked and chopped
1 lemon, juiced

Method

Melt the coconut oil over a medium heat, then add the fresh ginger and curry powder and stir to combine. Continue to cook for 1-2 minutes to bring out the flavour in the spices.
Add the brown rice and stir-fry for 2-3 minutes until everything is steaming hot.
Add the flaked mackerel and fold it in gently so as not to break up the fish too much.
Add most of chopped herbs and all of the lemon juice.
Grind in some black pepper if your mackerel isn't peppered, then spoon onto plates and top with the quartered eggs and more herbs.