It is not possible to find smoked fish in Spain and on the rare occasion that you can find smoked mackerel, it tends to be prepared in brine. One of these days we will try smoking our own mackerel at the cortijo. In the meantime, here’s a recipe for shop-bought smoked mackerel.
2 packets or approximately 300g smoked mackerel, flaked
250g long grain rice, cooked
1 bay leaf
1 tablespoon grated ginger
2 or 3 large free-range eggs, boiled and quartered
1 medium onion, finely chopped
2 cloves garlic, crushed
1 heaped tablespoon curry powder
2 tomatoes, chopped
1 handful fresh coriander, roughly chopped
1/2 teaspoon chilli powder
125ml natural yoghurt
juice of 1 lemon
1 lemon, quartered to serve
Melt the oil and some butter in a casserole and gently fry the onion, garlic and ginger for a couple of minutes until soft. Add the curry powder and chilli powder and stiry fry for a minute before adding the tomatoes, stirring well. Add the rice and mackerel to the pan and gently heat through, seasoning with salt and pepper. Add half the chopped coriander and arrange the egg quarters on top.
Mix the remaining coriander with the yoghurt and season with salt and pepper.
Service the kedgeree with the yoghurt and lemon quarters.