Smoked Mackerel Kedgeree

Kedgeree was always a favourite in my house when growing up, was the perfect brunch recipe and always a favourite of my friends too.

Traditionally this is made with smoked haddock, however my Mum (who was born in India) always cooked this with smoked mackerel, I believe purely because it is less faff to cook. I do prefer it this way now. I make a coriander yoghurt to drizzle over; the recipe is below.

  • 2 tbsp ghee/oil – I used coconut oil
  • 8 whole cloves
  • 5 green cardamon- bashed
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 tsp. ground turmeric
  • 1 tsp. sea salt
  • 1.5 cups basmati rice
  • 3 cups boiling stock
  • 3/4 large eggs
  • 1 onion, sliced
  • 3 cloves of garlic, grated
  • 2 inch chunk of ginger, peeled, grated and chopped
  • 1 tsp. ground cumin
  • 1/2 tbsp. garam masala
  • 1/2 tsp. chilli powder
  • 4 smoked mackerel fillets- flaked into chunks
  • 5 roasted peppers, sliced- you can use fresh red pepper add this when cooking the onions
  • 20g parsley, chopped
  • 1 lemon
  • Prepare the rice in advance, it is better if you give this 40 minutes to cook and steam.
  • Heat a tablespoon of the ghee/oil in a saucepan with a lid.
  • Add the cloves, cardamon, cinnamon stick, bay leaf, turmeric and salt.
  • Stir well then add the rice and coat each grain with the oil and spices.
  • Add the stock, stir together then place the lid onto the pan and reduce the heat to a simmer.
  • Cook, covered for 20 minutes, do not remove the lid during this time.
  • After 20 minutes, turn the heat off and leave the rice still covered for another 10-15 minutes.
  • At this point you can start to prep the rest.
  • Boil the eggs, I like mine to have a slight runny yolk. Set aside.
  • Heat the remaining ghee/oil, and cook the onions gently until softened, add the ginger and garlic and cook for another few minutes.
  • Add the garam masala, cumin, chilli powder and mix well.
  • Remove the spices from the top of the rice and fluff the rice with a fork.
  • Empty into the pan with the spiced onion mix and stir well.
  • Add the mackerel and mix through.
  • Add the roasted peppers and parsley, and squeeze in juice from half of the lemon.
  • Keep the heat low to warm everything.
  • Serve with egg wedges, lemon wedges and an extra sprinkle of parsley.
  • You can also serve with my coriander dip see below for recipe.
  • Coriander Yoghurt Dip:
  • 1 clove garlic, peeled
  • handful of coriander stalks, you can use some leaves too
  • 200ml natural greek yoghurt
  • 1/2 tsp. sugar
  • Using a blender, blend the garlic, coriander and a spoonful of yoghurt to create a smooth liquid.
  • Place into a bowl and add the remaining yoghurt and the sugar.
  • Serve drizzled over the kedgeree.


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