Budget Bites: Mackerel Kedgeree (49p per portion)

 

The sunny weather seems to have spurred Dotty and Maggie (our hens) into egg-laying action! We’ve had 2 eggs each day since Thursday so I wanted to use some up for our evening meal. I also had a pack of two smoked mackerels that needed using up today. What better recipe to make with fish and eggs than kedgeree?

Mackerel is a firm favourite in our house. We usually have it once a week in some form or another to make sure we’re on the way to getting our Omega oils quota. It is quick and easy to cook with but is also one of the cheapest oily fish varieties. We also love salmon but usually I just can’t justify the price.

This recipe serves 4 (it served us as a main meal each and there was leftover for one of us for lunch the next day). It cost £1.94 to make or 49p per portion. However, if using shop bought eggs it would’ve cost £2.25 or 57p per portion (still great value!).

**All costings are done using budget or basic brands from Sainsburys or Aldi**

 

Ingredients:

• 1tbsp oil (I used vegetable oil) – 3p
• 1 onion, finely chopped – 6p
• 125g rice, cooked – 7p
• Pack of 2 smoked mackerel - £1.61
• 50g frozen spinach (or a good few handfuls of fresh spinach) – 8p
• 2tsp curry powder – 9p
• 2 eggs – free (from our hens)
• Optional: sprinkle of coriander (I had some leftover in the freezer so used a little bit)

Method:

1. First, hard boil the eggs and cook the rice as per the packet instructions.
2. Whilst the eggs and rice are bubbling away, flake the mackerel flesh into a bowl and discard the skin (or give to the cat that’s staring longingly up at you – which is what I did!).
3. Once the eggs have boiled, cool in cold water and peel when ready.
4. Heat the oil in a pan over a medium heat and gently fry off the onions for about 5 minutes. Then add in the frozen spinach, stirring until defrosted and mixed with the onions.
5. Add the cooked rice and the curry powder and mix well until all the ingredients as distributed evenly.
6. Mix in the mackerel and cut the eggs into chunks then add in.
7. Finish by sprinkling in the coriander, if using, and plating up.

I served ours with green beans and seasoned James’ and my meal with salt and pepper for extra flavour.

This meal was really tasty and filling and a great way to use things up.

(I’ve just noticed that there are four eggs in the pictures above – I used two for the meal and boiled up an extra two for James’s packed lunch tomorrow.)