This is a cross between kedgeree and lentil curry and is taken from Patrick Holfords Low GL CookBook. This is a great recipe to keep refrigerated and eat for lunch the next day. A delicious mix of flavours and the mackerel gives it such a smokey taste. The below recipe makes one portion, so double up the ingredients for more people of for ‘leftover lunches’
Ingredients (per person)
1/4 teaspoon of Tumeric
1/2 tsp medium curry powder
1 tbsp of Coconut Oil
1 clove of crushed garlic
1/2 onion Chopped
125g of red lentils, well rinsed and drained
345ml of cold water
2tsp of vegetable bouillon powder
1 hard boiled egg, cooled and sliced
1 mackerel fillet skinned and flaked

Cooking Instructions
1. Dry fry the numeric and curry powder for 1 minute in a pan
2. Add the oil and garlic and fry for 30 seconds then add the onion and sweat until it softens
3. Place the lentils, water and bouillon powder in the pan and boil uncovered for 10 minutes
4. Cover and simmer for 15 minutes to 20 minutes until the lentils are soft to the bite.
5. Stir in the egg slices and flaked fish and serve