Easy Smoked Mackerel Kedgeree
Easy Smoked Mackerel Kedgeree is a mildly spiced rice dish with flakes of soft smoked mackerel, and sweet peas and topped with quartered hard-boiled. It is traditionally served for breakfast but makes the perfect lunch or speedy supper.
What is Kedgeree?
Kedgeree is a mixture of cooked smoked fish, spiced rice, curry powder, and eggs. The recipe originated in India where kitchari is the name given to a large variety of rice and lentil dishes.
The early British colonists enjoyed this dish served for breakfast alongside varieties of fish. Eventually the two were combined and later the eggs were introduced as a garnish.
The recipe was described in letters home and gradually the lentils disappeared from the dish and smoked haddock was introduced.
Kedgeree was a typical breakfast dish in wealthy households in the Victorian and Edwardian periods when a variety of dishes were served from the sideboard. Today it is more likely to be served for lunch or supper. Read more about the origins and development of Kedgeree in this article in The Guardian.
I love smoked fish and 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 the traditional fish to use for kedgeree, I use Smoked Mackerel for speed and convenience. Smoked mackerel is hot-smoked so is already cooked and this cuts out an extra step in the process.
What is Smoked Mackerel?
Mackerel is a fast-swimming fish that is abundant in cold and temperate seas around the world, they are known for their slim shape, numerous finlets, and oily meat.
You should eat fresh mackerel as soon as possible for best results. To make the fish last longer, Smoked Mackerel is preserved by curing and smoking. The hot smoking process not only cooks the fish but provides the wonderful smoky flavour.
Smoked Mackerel is a very versatile fish and is one of the richest sources of Omega 3 oils. Serve smoked mackerel just as it is with salad or flake and add it to pasta dishes.
One of my favourite ways to serve smoked mackerel is to whizz it up in the food processor with cream cheese or creme fraiche to make a Smoked Mackerel Pate. It also a great addition to a Fish Pie.
What does Smoked Mackerel Kedgeree taste like?
My recipe has a mild curry flavour from a Korma curry paste and a rich smoky taste from the fish. The basmati rice and hard-boiled eggs balance out the richness of the flavours.
I also add fresh parsley to provide a fresh flavour. However, if you don’t have any parsley you can still enjoy the dish.
How long does Easy Smoked Mackerel Kedgeree take to make?
You can make this recipe in 20 minutes. Because it is so quick to make it is ideal for a lunch or a light supper. You can easily increase the quantities to serve a crowd, just put a large pan of Kedgeree on the table and let everyone help themselves.
Can you freeze kedgeree?
Yes, you can freeze kedgeree although you have to be careful freezing rice. Cool the kedgeree and freeze as soon as possible after making it. Do not freeze the hard-boiled eggs. Defrost in the fridge and heat through thoroughly before serving.
You can also keep kedgeree in the fridge for 2 -3 days, again make sure you cool it and put it in the fridge in a sealed container as soon as it is cooled. Reheat thoroughly before serving.
How to make Easy Smoked Mackerel Kedgeree
Follow the step by step instructions and photographs.
- Heat the oil in a large pan,
- Add onion and garlic and cook until soft.
- Next, add the rice and stir around till covered in oil.
- Add the curry paste and cook for a minute.
- Pour on the stock and simmer until the rice is soft and all the liquid has been absorbed.
- Put the peas in the pan and mix through the rice.
- Remove the skin from the smoked mackerel fillets and flake the fish.
- Mix the fish through the rice mixture.
- Hard boil the eggs and peel.
- Cut into quarters.
How do you serve Smoked Mackerel Kedgeree?
Chop the parsley and mix through the rice then, serve the Easy Smoked Mackerel Kedgeree topped with the hard-boiled egg quarters and some extra chopped parsley.
More Smoked Mackerel Recipes
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
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Smoked Mackerel Kedgeree
Ingredients
- 1 tablespoon (1 tablespoon) oil
- 2 cloves (2 cloves) garlic finely chopped
- 1 (1) onion sliced
- 195 grams (1 cups) basmati rice
- 2 teaspoon (2 teaspoon) mild curry paste
- 500 millilitres stock or water
- 200 grams (0.5 cups) smoked mackerel
- 50 grams (0.3 cups) frozen peas
- 20 grams (0.3 cups) parsley
- 2 (2) eggs hard-boiled
- 1 pinch (1 pinch) salt to taste
Instructions
- 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 curry 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.
Love this Janice and will definitely be trying it as I'm always looking for new ways to cook with smoked mackeral and haven't made kedgeree since I was at school! Thanks for entering #CreditCrunchMunch:-)
what a beautiful dish, presented in such a beautiful way… I adore fish and this would be a firm favourite for breakfast here at belleau cottage x
Oh I do love smoked fish and mackerel in this kedgeree looks and sounds fabulous. So healthy and packed with flavour! Love your wee bowls too.
Thank you. It’s such a simple recipe to make.
One day I’ll make it to full blown adult status and actually start to eat smoked fish ? Until then, the rice looks amazing ???
I can’t believe you haven’t tried smoked fish! If yo7 like smoked bacon you will like smoked fish. Glad you like the rice though ?
And there was me thinking kedgeree was a breakfast dish. It would make a lovely breakfast in bed for a special occasion presented in your super cute little pot.
Thank you, like most breakfast dishes, it is great at any time of day ?
Kedgeree has to be one of my favourite dishes and this looks wonderful, Karen
Thanks, Karen. We love kedgeree too.
Kedgeree always reminds me of my Mum because she used to make it when I was a child. I love the subtle curry flavour you have here and the smoked mackerel is a lovely change.
Aw that’s nice, my Mum made it too but without the curry. This is a tasty recipe and super easy.
Smoked mackerel is one of hubby’s favourite fish! I know he will love this dish!
Thanks, Michelle. I’m sure your husband would love it, it’s so simple he could probably make it for you ?
I LOVE Kedgeree and often make it for dinner – your recipe looks delicious Janice. Thanks for linking up to #CookBlogShare
Thank you, Beth.
This recipe is right up my street as I love kedgeree but have never tried it with smoked mackerel, I will definitely be giving this a go!
I love kedgeree although not for breakfast. I’ve not made it with smoked mackerel before but I will try this now. Indeed Im printing it out now to put on next week menu.
That’s great to hear, Jacqui. I hope you enjoy it as much as we do.
YUM! Love kedgeree and your recipe looks such a good one (though minus the hard boiled eggs for me please – one of the few food things I genuinely don’t like! Really wish I did, but no.) Eb 🙂
I’d miss the hard boiled eggs but it’s certainly tasty without them.
I can’t wait to try this!
Thank you, I hope you enjoy it.
The rice came out mushy and stuck together. If the rice was meant to be washed prior or the pot covered whilst absorbing the liquid, these a significant omissions from the recipe, which without ruins the whole thing.
I’m sorry to hear that your rice did not cook as expected. I don’t rinse the rice before cooking and have never had this problem. The only thing I can think is that you cooked the rice longer than I would have done. You could certainly try rinsing the rice first but it really shouldn’t be an issue.
Delicious – just made it – naughty me added some creme freche too.
but lovely flavours anyway, glad to have found your recipe!
Creme Fraiche sounds like a great idea! Good to hear you enjoyed the kedgeree, it is something that I always enjoy too.
Hi Janice
Just about to make this Kedgeree, which my mum ised to make when I was wee. Hoping it looks like yours!🤞
(I take it the calorie count of 354 is per 1/4 of the dish?) Thank you! Getting hungry!! 😋
Hi Sheena, yes that’s correct.