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Smoked mackerel kedgeree with soft-boiled eggs New-recipe-icon

A truly classic comfort food recipe, this smoked mackerel kedgeree takes just 10 minutes to prep. Top with soft-boiled eggs and plenty of spices

  • Prep: 10 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 878
  • Carbohydrates 52
  • Saturated Fat 11
  • Sugar 7
  • Protein 51
  • Fat 50
  • Fibre 7
  • Salt 3.2

Nutrition per serving

  • Calories 878
  • Carbohydrates 52
  • Saturated Fat 11
  • Sugar 7
  • Protein 51
  • Fat 50
  • Fibre 7
  • Salt 3.2

Ingredients

  • 4 whole smoked mackerel fillets, skin on
  • 1 ½ tbsp olive oil
  • 1 tsp coriander seeds
  • 6-8 curry leaves
  • 1 tsp mustard seeds
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 leek, sliced
  • ½ small pack coriander, stalks chopped, leaves picked to garnish
  • 1 bay leaf
  • 2 garlic cloves, crushed
  • 200g basmati rice, rinsed
  • 1 tsp turmeric
  • 1 tsp medium curry powder
  • 1 tsp white pepper
  • hot red chilli powder
  • 200g cooked frozen peas
  • knob of butter
  • 6 eggs, boiled for 7 mins
  • 1 lime, ½ juiced, ½ cut into wedges

Method

  1. Pour 500ml boiling water over the fish fillets and set aside. Heat the oil in a large, heavy-bottomed frying pan over a medium-high heat. Add the coriander seeds, curry leaves and mustard seeds, and cook until the seeds start to crackle, about 1 min or so. Add the onion, carrot, leek, coriander stalks, bay leaf and a pinch of salt, turn down the heat and cook for 8-10 mins. Add the garlic and cook for 2 mins more.

  2. Add the rice and stir-fry for a few mins, making sure that it doesn’t stick. Drain the mackerel water into the pan, then stir in the spices and increase the heat. Bring to the boil, then turn the heat down low, cover and cook for 15-20 mins. Remove from the heat and leave the rice to steam- cook with the lid on for 15 mins. (If the rice is still not cooked through, add some water and return to the heat for a few mins.)

  3. Peel and discard the mackerel skin. Flake up the flesh and stir it into the rice along with the cooked peas and butter – the mackerel should be warmed through by the residual heat – but if not, return to the heat for a couple of mins, stirring so it doesn’t stick. Mix in the lime juice, then chop up two of the eggs and stir through.

  4. Serve topped with the remaining eggs cut into quarters, the coriander leaves and some pepper.

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