Smoked Mackerel Kedgeree with Soft-Boiled Eggs Recipe

Boil the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 6 minutes for soft-boiled eggs. Transfer the eggs to a bowl of ice water to cool, then peel and set aside.

Cook the rice: In a separate saucepan, cook the basmati rice according to the package instructions. Once cooked, fluff the rice with a fork and set aside.

Prepare the mackerel: Remove any skin and bones from the smoked mackerel fillets, then flake the flesh into bite-sized pieces.

Sauté the onion and garlic: Heat the vegetable oil in a large frying pan or skillet over medium heat. Add the chopped onion and minced garlic and cook until softened and translucent.

Add the spices: Sprinkle the ground cumin, ground coriander, turmeric, chili powder, and salt over the onions and garlic. Stir well to coat the onion mixture with the spices.

Add the mackerel and rice: Add the flaked mackerel and cooked basmati rice to the frying pan. Stir gently to combine all the ingredients and heat through.

Serve: Divide the smoked mackerel kedgeree among four plates. Cut the soft-boiled eggs in half and place two halves on top of each plate. Garnish with fresh cilantro and serve with lemon wedges.