Smoked Mackerel Kedgeree

If you think that having fish (other than smoked salmon) for breakfast is a strange thing to do, we are here to change your mind! Curried rice, smoked fish and poached eggs are what we like in our Smoked Mackerel Kedgeree! Traditionally, a hearty and filling breakfast dish, Kedgeree makes a wonderful lunch or dinner too!

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What is Kedgeree?

The nationality of Kedgeree is up for debate. Most claim that the dish originated in India, under the name of khichuṛī, which was made with rice and lentils. Over the years, and travelling across the continent, this rice dish evolved and changed in many ways. In the case of Great Britain, this fish breakfast dish has become extremely popular after British colonials brought it back from the East.

Scottish have called it Kedgeree as early as the 18th century and up until today, it remains a widely popular breakfast or brunch dish. Typically made with smoked haddock, rice and hard-boiled eggs, it is a filling and extremely flavoursome meal, that is perfectly suited for lunch or even dinner too!

Fish For Breakfast?

If you think having a fish and eggs breakfast is slightly unconventional, you may be a minority… When I first learned about this popular Scottish breakfast, I was slightly hesitant to adopt the idea, but then started reasoning with myself.

I love smoked salmon for breakfast. Kippers is another popular option for breakfast in Britain. Saltfish is popular at breakfast time in the Caribbean. And rice is enjoyed all day long in many Eastern cultures.

So why not Kedgeree? It’s really not as strange as it may seem at a first glance…

How Is Our Kedgeree Recipe Different?

Instead of traditional smoked haddock, we chose to use hot smoked Scottish mackerel fillets. Also, we served the kedgeree with soft-set poached eggs instead of hard-boiled eggs. We feel that soft egg yolk acts as a sauce for the curried rice and is a perfect addition to this dish!

Ingredients

Whilst the list of ingredients for Kedgeree is not a short one, don’t fret. Most of the ingredients you will find in your spice cupboard, and others are easily found in local supermarkets.

• oil: any odourless oil will work just fine.
• brown onion: can be substituted with shallot, white onion or red onion.
• garlic clove.
• chilli flakes: can be replaced with half a red chilli, finely chopped.
• root ginger: peeled and finely chopped, or ½ teaspoon of ground ginger, if you don’t have ginger root.
• curry powder: we used medium, but feel free to use mild curry powder if you don’t like too much heat in your food.
• turmeric: for flavour and vibrant colour.
• ground cumin.
• rice: long-grain white rice will work best. We used basmati.
• vegetable stock: you can use proper stock or a vegetable stock cube.
• eggs.
• peas: we used frozen garden peas.
• smoked mackerel: use hot smoked mackerel fillets with skin removed. If you wish, you can choose a flavoured type, like peppered or lime and coriander-infused hot smoked mackerel.
• lime: we use both the zest and the juice.
• coriander (cilantro): finely chopped coriander is used for garnish.

Why Choose Smoked Mackerel Instead of Smoked Haddock?

There are a few reasons why we chose to use Smoked Mackerel in this recipe. Firstly, we think that smoked mackerel is delicious. It has a stronger flavour, which we think can stand up to the curry spices in the rice. It is also full of Omega-3 fatty acids.

What is more, hot smoked mackerel comes ready to eat in vacuum packs, so it requires minimal preparation time. All you need to do is peel the skins off and flake the fish before adding it to the rice. It’s easier and quicker than poaching or baking the smoked haddock for the morning meal.

Method

Heat a tablespoon of oil in a large non-stick frying pan. Add the onion and fry on low heat for 4 minutes, until soft and just starting to brown. Add the garlic and ginger alongside curry powder, chilli flakes, turmeric and cumin. Stir and carry on cooking for another minute, until fragrant.

Add the rice to the frying pan and stir everything together. Pour vegetable stock over the rice and bring it to a boil. Then reduce the heat, cover with the lid and simmer for approx 15 minutes, or until the stock is fully absorbed. Taste the rice and if it needs more cooking, add a splash of water, stir and cook for another minute or two. Stir through the garden peas, cover the pan with a lid and keep warm.

Poach the eggs in boiling water (here’s how to poach an egg).

Take the skins off of the smoked mackerel fillets. Break them up into bite-size pieces and carefully stir the fish through the curried rice. Squeeze the lime over the rice. Top the kedgeree with poached eggs and scatter the coriander on top to garnish.

Recipe FAQs

Other Breakfast Recipes With a Difference

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Recipe Card

Smoked Mackerel Kedgeree

If you think that having fish (other than smoked salmon) for breakfast is a strange thing to do, we are here to change your mind! Curried rice, smoked fish and poached eggs is what we like in our Smoked Mackerel Kedgeree! Traditionally, a hearty and filling breakfast dish, Kedgeree makes a wonderful lunch or dinner too!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast, Brunch, Lunch

Cuisine British, Scottish

Servings 2 portions

Calories 462 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 tablespoon vegetable oil
• 1 small brown onion finely chopped
• 1 garlic clove thinly sliced
• 10 g root ginger peeled and finely chopped
• ½ teaspoon chilli flakes
• 1 teaspoon curry powder medium
• ½ teaspoon turmeric
• ½ teaspoon ground cumin
• 100 g long-grain rice
• 300 ml vegetable stock hot
• 2 eggs
• 70 g garden peas defrosted if frozen
• 100 g hot smoked mackerel fillets skin removed
• ½ lime
• 5 g coriander finely chopped

Instructions

 

• Heat a tablespoon of oil in a large non-stick frying pan. Add the onions and fry on low heat for 4 minutes, until soft and just starting to brown. Add the garlic and ginger alongside curry powder, chilli flakes, turmeric and cumin. Stir and carry on cooking for another minute, until fragrant.
• Add the rice to the frying pan and stir everything together. Pour vegetable stock over the rice and bring it to a boil. Then reduce the heat, cover with the lid and simmer for approx 15 minutes, or until the stock is fully absorbed. Taste the rice and if it needs more cooking, add a splash of water, stir and cook for another minute or two. Stir through the garden peas, cover the pan with a lid and keep warm.
• Poach the eggs in boiling water (here's how to poach an egg).
• Take the skins off of the smoked mackerel fillets. Break them up into bite-size pieces and carefully stir the fish through the curried rice. Squeeze the lime over the rice. Top the kedgeree with poached eggs and scatter the coriander on top to garnish.

Nutrition

Calories: 462kcalCarbohydrates: 57gProtein: 22gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 187mgSodium: 720mgPotassium: 591mgFiber: 5gSugar: 6gVitamin A: 1196IUVitamin C: 26mgCalcium: 94mgIron: 3mg

Keyword Fish and Eggs Breakfast, Fish Breakfast, Fish for Breakfast, Mackerel Kedgeree, Scottish Breakfast, Smoked Mackerel Kedgeree

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