Go Back
+ servings
Overhead shot of a white plate with kedgeree
Print Recipe
5 from 2 votes

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 mins
Cook Time15 mins
Total Time25 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
  • 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