Name: Kedgeree with mackerel
Prep time: 10 min
Total time: 30 min
Yield: 3 servings
Ingredients: 250 g Basmati rice; 2 pack Mackerel fillets (tinned); 10 g Curry powder; 3 g Turmeric (ground); 15 g Onion (dried, flakes); 1 pack Marrowfat peas (tinned); 20 ml Lemon juice (bottled); 30 ml Vegetable oil (sunflower or rapeseed); 3 g Black pepper (ground)

Kedgeree with mackerel

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Vegetable oil (sunflower or rapeseed).

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves

Burners

Pans

Water

0.7 L

Active

10 min

Total

30 min

Ingredients

Basmati rice 250 g
Mackerel fillets (tinned) 2 pack
Curry powder 10 g
Turmeric (ground) 3 g
Onion (dried, flakes) 15 g
Marrowfat peas (tinned) 1 pack
Lemon juice (bottled) 20 ml
Vegetable oil (sunflower or rapeseed) 30 ml
Black pepper (ground) 3 g

A Victorian breakfast that happens to be built almost entirely from things that keep. Eaten at any hour without apology.

Rice on with the turmeric in the water, which colours the grains through rather than staining them at the end. Drained and spread out to stop cooking.
Oil, dried onion two minutes. Curry powder for twenty seconds.
Rice in, turned through the spiced fat until every grain is coated.
Drained peas in to warm.
Mackerel in at the very end, in large flakes, folded twice and no more. Stirring it through turns kedgeree into fish paste with rice.
Lemon juice and a lot of black pepper off the heat.

Marrowfat peas rather than garden peas because they are what tins, and their floury texture suits this better than a sweet pea would.

Cook the rice to the meal: rice, reheating and cooking without a fridge.

Serves 3.

What this was adapted from

Kedgeree: the Anglo-Indian breakfast of curried rice with smoked fish and egg

smoked haddock poached in milk → tinned mackerel

Mackerel is oily, strongly flavoured and already cooked, which covers the same ground as smoked haddock without a fridge or a poaching step. It is softer, so it goes in at the end and is folded rather than stirred.
hard-boiled eggs → nothing, or more fish

Eggs do not keep without refrigeration and there is no shelf-stable substitute worth the pretence. The dish loses its richness and its look; it does not lose its point.