Quinoa Mackerel Kedgeree
The original idea was to use quinoa instead of rice in a mackerel kedgeree. However, for some reason, my water judgement went a tad haywire and so I ended up with a quinoa kedgeree which was a bit wet. Still, the end result was really delicious and I will be repeating the recipe (with more success the next time I hope!).
The mackerel used here was fresh. But for kedgeree, tinned fish would work quite well.
enjoy hot with wedges of lime or lemon
2 Medium sized mackerel
1/2 Cup uncooked quinoa
1 Head garlic
1 Cup green pea
A handful of spinach
2-3 Green chilli
Fresh ginger the size of your thumb
3-4 Sprigs fresh parsley
1-2 Teaspoons ghee
1 Teaspoon mustard seeds
3-4 green cardamom
1 Teaspoon turmeric powder
1 Teaspoon coriander powder
1 Teaspoon cumin powder
1 Teaspoon garam masala
Salt to taste
Juice of 1 Lime or lemon
- First, prep the mackerel. Place it in a pan and add water just enough to cover the fish.
- Add a pinch of salt, bay leaf and peppercorn.
- Bring to boil, lower heat, cover and simmer for about 8 to 10 minutes till the fish is cooked.
- Remove the fish to a plate and let it cool down.
- Reserve the poaching liquor (you can remove the bay leaf and peppercorn if you like).
- Once the fish is cool enough to handle, separate the flesh from the bones.
- Leave the flesh in large chunks and set aside.
- Wash and chop the spinach.
- Wash the green pea.
- Peel, wash and dice the onion,.
- Peel and slice the garlic.
- Wash and chop the tomato.
- Wash and slice the chilli.
- Wash and grate the ginger.
- Wash and chop the parsley.
- In a bowl, combine the powdered spices – turmeric, cumin, coriander and garam masala.
- Heat the ghee in a frying pan.
- Once it is hot, lower the heat and add the mustard seeds and green cardamom.
- Stir for 30 seconds and throw in the chopped onion and salt to taste. Cover and cook for 5 minutes.
- Uncover and add the garlic, ginger and green chilli. Cover and cook for 5 more minutes.
- Uncover and add the chopped tomato. Cover and cook for 2 to 3 minutes.
- Uncover and add the quinoa, peas and powdered spices. Mix well.
- Now measure the poaching liquor and add it to the pan along with additional water, if required. Usually, the ratio of quinoa to water is 1:2 or 1:3.
- Stir everything together, bring to boil, cover and cook for 20 minutes.
- While the quinoa is cooking, hard boil the egg.
- At the end of 20 minutes, uncover the quinoa pan and add the spinach, lemon juice and mackerel flesh. Combine very gently making sure that you don’t break up the fish.
- Cover and cook for 5 minutes till the spinach is wilted.
- Take the pan off the heat.
- Shell and quarter the egg.
- Plate the quinoa kedgeree. Garnish with parsley and egg quarters. Enjoy hot.