Smoked Mackerel Kedgeree
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.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: Indian
Servings: 3 people
Calories: 822kcal
- 2 ready-to-eat smoked mackerel fillets
- 1 cup basmati rice
- 1 onion
- 3 eggs
- 1 teaspoon medium curry powder
- 1 teaspoon turmeric
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon fresh parsley
- 1 tablespoon vegetable oil
- a knob of butter
- 1 ¼ 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.
Calories: 822kcal | Carbohydrates: 54g | Protein: 71g | Fat: 33g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 305mg | Sodium: 719mg | Potassium: 1439mg | Fiber: 2g | Sugar: 2g | Vitamin A: 544IU | Vitamin C: 11mg | Calcium: 129mg | Iron: 5mg