Smoked mackerel kedgeree
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Mike English
Smoked mackerel kedgeree
Recipe by Ailsa Brown
A twist on the classic kedgeree, this curried rice dish is full of Indian spices, perfect for an inexpensive hearty family meal
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
493Kcal
Fat
21gr
Saturates
5gr
Carbs
50gr
Sugars
5gr
Fibre
4gr
Protein
24gr
Salt
2.6gr
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 green chilli, deseeded and finely chopped (optional)
- 15g root ginger, finely chopped
- 1 tbsp medium curry powder
- 1 tsp garam masala
- large pinch of ground turmeric
- 1 tsp mustard seeds (optional)
- 200g basmati rice
- 600ml vegetable stock (use GF stock if required)
- 2 large eggs
- 150g frozen peas, defrosted
- 200g smoked peppered mackerel fillets
To serve
- ½ x 25g pack chives, finely chopped
- 100g natural yogurt
- ½ lemon, cut into wedges
Step by step
- Heat the oil in a large saucepan and add the chopped onion, and the chilli if using. Cook over a gentle heat for several minutes until soft and just starting to brown. Add the ginger, curry powder, garam masala, turmeric and mustard seeds, if using. Cook for a couple more minutes until fragrant.
- Add the rice and give it a good stir around, then add the vegetable stock. Bring to a simmer then turn the heat right down and cover with the pan lid, cook for 15 minutes until the rice is tender and has absorbed the stock.
- Meanwhile cook the eggs in boiling water for 61⁄2 minutes. Rinse under cold water until cool enough to handle and peel. Once the rice is cooked, toss the peas through the rice, remove from the heat, cover and set aside for 5 minutes.
- Discard the skin from the mackerel fillets and break into large flakes,then mix gently through the rice. Cut the eggs into quarters and serve on top of the kedgeree. Scatter over the chives, drizzle with yogurt and serve with the lemon wedges to squeeze over.
