Kedgeree with smoked mackerel

Name: kedgeree with smoked mackerel
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon canjit; 300 gram White rice; 150 gram pea; 4 egg; 2 tablespoon sunflower oil; 1 onion; 15 tablespoon curry powder; 5 tablespoon coriander; 1 tablespoon ginger; 400 gram smoked mackerel fillet; lemon

Ingredients

Directions

Heat a pan of water with the koenjit and some salt, boil the rice according to the instructions.
Allow the peas to cook for the last 3 minutes.
In another pan, bring water to the boil and boil the eggs for 7 minutes.
Rinse immediately cold, peel the eggs and store them in the cold water.
Heat the oil over medium heat in a frying pan and fry the chopped onion with the curry until the onion is soft, in about 5 minutes.
Then add the cooked rice.
Season with 3 tablespoons coriander and ginger.
Remove the skin and skin from the mackerel and cut the fish meat into coarse pieces.
Turn off the heat of the rice, add the mackerel and the lemon juice.
Season with salt and possibly some juice of half a lemon or curry.
Cut the eggs into quarters.
Serve the kedgeree in deep plates with the eggs on top, garnish with the remaining coriander.