Name: Smoked mackerel kedgeree with soft-boiled eggs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 4 whole smoked mackerel fillets, skin on; 1 ½ tbsp olive oil; 1 tsp coriander seeds; 6-8 curry leaves; 1 tsp mustard seeds; 1 onion finely chopped; 1 carrot finely chopped; 1 leek sliced; ½ small pack coriander stalks chopped, leaves picked to garnish; 1 bay leaf; 2 garlic cloves crushed; 200g basmati rice rinsed; 1 tsp turmeric; 1 tsp medium curry powder; 1 tsp white pepper; hot red chilli powder; 200g cooked frozen peas; knob of butter; 6 eggs boiled for 7 mins; 1 lime 1/2 juiced, 1/2 cut into wedges

Home
Recipes
Smoked mackerel kedgeree with soft-boiled eggs

Smoked mackerel kedgeree with soft-boiled eggs

Rosie Birkett

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.6 out of 5.28 ratingsRate

loading...

A truly classic comfort food recipe, this smoked mackerel kedgeree takes just 10 minutes to prep. Top with soft-boiled eggs and plenty of spices

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy gluten-free flatbread

A star rating of 4.3 out of 5.84 ratings

Smoked fish cakes with poached eggs

A star rating of 3.7 out of 5.9 ratings

Rosemary & thyme focaccia

A star rating of 3.7 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

4 whole smoked mackerel

fillets, skin on
1 ½ tbsp olive oil
1 tsp coriander seeds
6-8 curry leaves
1 tsp mustard seeds
1 onion

finely chopped
1 carrot

finely chopped
1 leek

sliced
½ small pack coriander

stalks chopped, leaves picked to garnish
1 bay leaf
2 garlic cloves

crushed
200g basmati rice

rinsed
1 tsp turmeric
1 tsp medium curry powder
1 tsp white pepper
hot red chilli powder
200g cooked frozen peas
knob of butter
6 eggs

boiled for 7 mins
1 lime

1/2 juiced, 1/2 cut into wedges

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal878
fat50g
saturates11g
carbs52g
sugars7g
fibre7g
protein51g
salt3.2g

Method

step 1

Pour 500ml boiling water over the fish fillets and set aside. Heat the oil in a large, heavy-bottomed frying pan over a medium-high heat. Add the coriander seeds, curry leaves and mustard seeds, and cook until the seeds start to crackle, about 1 min or so. Add the onion, carrot, leek, coriander stalks, bay leaf and a pinch of salt, turn down the heat and cook for 8-10 mins. Add the garlic and cook for 2 mins more.
step 2

Add the rice and stir-fry for a few mins, making sure that it doesn’t stick. Drain the mackerel water into the pan, then stir in the spices and increase the heat. Bring to the boil, then turn the heat down low, cover and cook for 15-20 mins. Remove from the heat and leave the rice to steam- cook with the lid on for 15 mins. (If the rice is still not cooked through, add some water and return to the heat for a few mins.)
step 3

Peel and discard the mackerel skin. Flake up the flesh and stir it into the rice along with the cooked peas and butter – the mackerel should be warmed through by the residual heat – but if not, return to the heat for a couple of mins, stirring so it doesn’t stick. Mix in the lime juice, then chop up two of the eggs and stir through.
step 4

Serve topped with the remaining eggs cut into quarters, the coriander leaves and some pepper.

Recipe from Good Food magazine, April 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.6 out of 5.28 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now