Peppered Mackerel Kedgeree with Spiced Hummus
This post forms part of the series of recipes I am preparing for Mediterranean Delicacies. It is a Food and the Fabulous Endorsed project and I will be remunerated for it.
I was given the challenge of preparing dishes with combinations chosen by Mediterranean Delicacies. In this case their Peppered Mackerel with their hummus that I spiced using cayenne pepper. I flaked the fish in a rice dish known as kedgeree and used the spiced hummus to season it, like one would with a sauce or sambal. A spicy, satisfying meal that showcases the lovely smoked peppered mackerel fillet.
Kedgeree has always been a versatile dish to use up left overs. In the Cape it is served with a fish (often smoked) like haddock, flaked and boiled eggs. The rice is spiced with a masala and fried with onions.
We called this dish kitchiri when I was growing up and it was served with rice, boiled eggs and vegetables that we had at hand. I prepared an easy snoek kedgeree previously, seasoned with cumin. You can read about that here.
If you’ve been following my travels, I am now in Istanbul and have been for the last three days. It is not only the place to enjoy doner kebap and baklava, but a bounty of fish, both fresh and pickled. I have not had the grilled mackerel sandwich yet, but can’t wait!
Serves 2 as a light meal or starter
1 x Mediterranean Delicacies Peppered Mackerel, skinned and flaked.
3 T finely chopped onion
1 T olive oil
1 T butter
1 t medium masala or curry powder
1/3 t turmeric
1 1/2 cup cooked basmati rice
1 small salad onion, snipped
1 T finely chopped Italian flat leaf parsley
2 large free range eggs, boiled – medium softness
salt, to taste
1/4 t cayenne pepper
1 tub Mediterranean Delicacies Hummus
On medium heat, add oil and butter to a medium sized frying pan and fry the onions.
When onions are soft and translucent, add masala and turmeric and stir. Cook for 30-40 seconds, turning heat down.
Add rice and mix well. Add flaked fish, spring onions and salt- mix.
Serve with wedges of boiled eggs and a scattering of parsley.
Add paprika to hummus and mix. Add extra virgin olive oil if you wish and serve with kedgeree.
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