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.
Servings: 3 people
Calories: 822kcal
Ingredients
- 2 ready-to-eat smoked mackerel fillets
- 1 cup basmati rice (200 g)
- 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
- 1 tablespoon butter (15 g)
- 1 ¼ cup water (315 ml)
Instructions
- In a large pan set over a low to medium heat, heat up the oil, and melt the 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.
Video
Notes
- 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.
- 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.
Nutrition
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