Smoked Mackerel Kedgeree with boiled eggs, a delicious midweek meal that goes down a treat with the whole family. It’s mildly spiced, and the smokiness of the fish adds even more flavour. Quick and easy to make, a fantastic twist on the classic dish that is ready in under 30 minutes.
I have always been intrigued about kedgeree, but what really made me give this amazing dish a go was Clarissa Dickson Wright’s program called Breakfast, Lunch and Dinner, where she explores the origins and development of the three meals we have today.
It’s such an educational program, and it’s so fascinating to learn all about the culinary past of the British nation. And it was here where I first seen a cooked kedgeree, and it looked so mouth-watering, I had to cook it myself.
WHAT IS KEDGEREE
Originally, kedgeree was an Indian meal consisting in rice, lentils, fried onions and spices. The early colonists fell in love with the dish, and, as it travelled back to the Edwardian houses, the lentils were left out, and flaked smoked haddock was introduced instead.
Boiled eggs were later on added to, and the kedgeree became a very popular breakfast dish. While I definitely wouldn’t have it for breakfast, as a dinner it’s a beautiful meal that can be easily adapted to cater for all tastes and ages.
HOW TO COOK KEDGEREE WITH SMOKED MACKEREL
While smoked haddock adds not only flavour, but also that distinctive yellow colour to the dish, any other smoked fish works really well here. The ready-to-eat smoked mackerel is not at salty and strong-flavoured as haddock, so I did not poach it before adding it to the rice.
- heat up the oil and butter in a large pan, add the onion and fry on a low to medium heat until slightly caramelised
- add the spices and mix well
- rinse the rice with cold water, then add it to the pan together with the water
- place a lid on, and leave to cook the rice until tender and all the liquid has been absorbed
- remove from the heat and leave the lid on for 10 minutes, for the rice to fluff up
- boil the eggs for 3-4 minutes, depending how soft or hard-boiled you like them
- use a fork to fluff up the rice, then add the flaked smoked mackerel and sliced eggs
- garnish with fresh parsley and serve hot
This dish will definitely make its way on our table and quite often from now on. Its taste and texture remind me of biriyani, another delicious dish originating in the Indian continent.
And since I mentioned poaching the fish, if you do go for smoked haddock, boil it in a cup of milk for 10 minutes until the flesh flakes. The milk will cut down on its sharpness.
I only used curry powder and turmeric for my kedgeree, since I wanted a mild dish for my kids to enjoy too, but you can add chilli powder too, or a bit of a kick. Ground cumin, coriander and cardamom are other good additions too. Do give it a go, you will love it too!
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Smoked Mackerel Kedgeree with boiled eggs, a delicious midweek meal that goes down a treat with the whole family. It's mildly spiced, and the smokiness of the fish adds even more flavour. Quick and easy to make, a fantastic twist on the classic dish.
- 2 ready-to-eat smoked mackerel fillets
- 1 cup basmati rice
- 1 onion
- 3 eggs
- 1 tsp medium curry powder
- 1 tsp turmeric
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tbsp fresh parsley
- 1 tbsp vegetable oil
- a knob of butter
- 1 1/4 cup water
In a large pan set over a low to medium heat, heat up the oil and butter.
Peel and chop the onion, and fry until slightly caramelised.
Add the spices and fry for a further 30 seconds until the slices release their flavour.
Rinse the rice with cold water until it runs clear, then add it to the pan together with a cup and a quarter of water.
Place the lid on, and leave to cook the rice until all the water has been absorbed.
Remove from the heat, and leave the lid on for 10 minutes, so the rice can fluff up.
Boil the eggs for 3-4 minutes depending how soft or hard-boiled you like.
When the rice is ready, use a fork to fluffy it up more, add the flaked fish and sliced eggs.
Garnish with fresh parsley.