Smoked Mackerel Kedgeree
I do love smoked mackerel. It’s such versatile fish and is one of the richest sources of Omega 3 oils. Eat it cold with salad or whizz it up in the food processor with creme fraiche to make a Smoked Mackerel Pate. Add it to pasta dishes. serve it on toast or use instead of smoked haddock in Fish Pie.
What is Kedgeree?
Kedgeree is an Ango-Indian recipe derived from Khichiri a spiced lentil and rice dish. Like many dishes, it evolved to suit local ingredients and tastes. Read more about the origins and development of Kedgeree in this article in The Guardian.
I have a soft spot for kedgeree. My mum and my gran used to make it with leftover rice and cooked smoked haddock. All the ingredients were re-fried in butter and it was so luscious and tasty. While cooked smoked haddock is traditional, I use Smoked Mackerel for speed and convenience because it is hot-smoked and therefore already cooked.
What does it taste like?
My recipe has a mild curry flavour from Korma curry paste and a rich smoky taste from the fish. This is well balanced by the basmati rice and hard-boiled eggs. Add fresh parsley because it will certainly add to and lift the flavour, but if you don’t have any you can still enjoy the dish.
How long does it take to make?
Make this recipe in 20 minutes. For that reason, it is ideal for a quick lunch or a light supper when time is short and you can also increase the quantities and serve for a crowd. Put a large pan of Kedgeree on the table and let everyone help themselves.
More Smoked Mackerel Recipes from Farmersgirl Kitchen
I use Smoked Mackerel as a topping for one of these Venetian style Cicchetti. They are Open Sandwiches with delicious toppings that are also ideal to serve as appetisers.
We love Smoked Mackerel Pate, Make it in a food processor for a speedy spread. It tastes great on toast or crackers.
More Delicious Smoked Mackerel Recipes
Avocado Toast with Smoked Mackerel and Lime – Family Friends Food
Beetroot, Potato, and Smoked Mackerel Salad – Recipes Made Easy
Smoked Mackerel Fish Cakes – A Mummy Too
Smoked Mackerel and Chickpea Salad – Something Sweet, Something Savoury
PIN FOR LATER
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Smoked Mackerel Kedgeree
- 1 tbsp oil
- 2 cloves garlic finely chopped
- 1 onion chopped
- 195 gram basmati rice
- 2 tsp mild curry paste korma
- 500 ml stock or water
- 200 gram smoked mackerel
- 50 gram frozen peas
- 20 gram parsley
- 2 eggs hard-boiled
- 1 pinch salt to taste
- Heat the oil in a large pan, add the garlic and onion and cook until soft.
- Add the rice and stir around till covered in oil, add the korma paste and cook for a minute.
- Add the stock or water and simmer until the rice is soft and all the liquid has been absorbed, about 10 minutes, add the peas.
- Flake the smoked mackerel and add to the cooked rice, season to taste.
- Finish by adding the chopped parsley and quartered hard boiled eggs.