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Smoked Mackerel Kedgeree

Kedgeree is a great breakfast dish but I love it equally for dinner. Doing this recipe with smoked mackerel just makes it so easy as the fish requires no cooking so everything can be done in one pot.

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I'm using my own blend of spices here as you get to control the flavour better than using curry powder and add in a bit more or bit less of things to make the flavour one that works for you. I always feel this is a better way of doing it as the more I use spices the more I understand how they go together and what flavours will come out in the final dish.

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Serve this with some mango chutney and minted yogurt, you'll love it no matter what time of day.

Ingredients

Serves 2

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  • 160g plain rice

  • 320ml chicken stock

  • 1 medium onion

  • 1 clove garlic

  • 1 tbsp vegetable oil

  • 3 eggs

  • large handful fresh parsley leaves

  • 2 smoked mackerel fillets (160g)

  • 1/4 tsp ground ginger

  • 1/2 tsp ground coriander

  • 1/2 tsp ground turmeric

  • 1/2 tsp mustard seeds

  • 1/2 tsp cumin seeds

  • salt and pepper

Method

Finely dice the onion and garlic then add a tablespoon of vegetable oil to a medium saucepan and sweat the onion at a low heat for 8 mins. Once done add in the garlic and continue to sweat for 3 mins until it has softened. Now turn up the heat a little and add the spices mixing them well with the onions and garlic.

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After a minute or two you will get a wonderful strong smell of the spices so now is the time to add in the rice and mix through. Next pour in the chicken stock, season with a pinch of salt and pepper then bring to a simmer. Once simmering put the lid on and this is the last time you will look at the rice until it's done. It's important to try and not raise the lid for the rest of the cooking process as this will keep all the steam inside and give you the perfectly cooked rice you are looking for. Keep the rice simmering for ten minutes then remove from the heat and without raising the lid take off the heat for another ten minutes.

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Whilst the rice is sitting boil your eggs for four minutes then rinse in cold water and peel off the shell. Then roughly chop up your parsley and flake the smoked mackerel into chunks. As a tip for the mackerel I always cut each side of the lateral line of bones and flake away from there. You end up losing a small amount from the middle of the fillets but you guarantee no bones with is a bonus.

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Once the rice is done you can take the lid off and mix in the chopped parsley and flakes of mackerel then spoon in to bowls topped with halves of the boiled eggs.

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All done, serve with lashing of mango chutney and some minted natural yogurt.

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