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Smoked Mackerel Kedgeree

Smoked Mackerel Kedgeree with a poached egg on top on a blue plate.
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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!

Poached egg is being cut into and soft yolk is running out on the smoked mackerel kedgeree.

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 1/2 tsp 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.
Ingredients for kedgeree on a wooden chopping board.

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 tbsp 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. Brake 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.

Smoked Mackerel kedgeree on a bue plate topped with a poached egg with a grey tea towel next to it.

Recipe FAQs

Is This An Authentic Kedgeree Recipe?

As difficult as it is to define ‘authenticity’, I have to admit that this is in no way a traditional kedgeree recipe. Quite the opposite, we wanted to add a twist to the recipe, by using smoked mackerel instead of a more typical haddock and serving it with poached instead of hard-boiled eggs.

What To Do With Leftover Kedgeree?

Any leftovers (without the poached egg) make a beautiful rice salad for lunch. Simply mix some mayonnaise through the kedgeree and store it in the fridge to enjoy for lunch the next day.

Other Breakfast Recipes With a Difference

If you are looking to mix things up at breakfast time, we have a bunch of breakfast recipes from around the world for you to try:

Recipe Card

Smoked Mackerel Kedgeree with a poached egg on top on a blue plate.

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
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Brunch, Lunch
Cuisine British, Scottish
Servings 2 portions
Calories 462 kcal

Ingredients
 
 

  • 1 tbsp vegetable oil
  • 1 small brown onion finely chopped
  • 1 garlic clove thinly sliced
  • 10 g root ginger peeled and finely chopped
  • 1/2 tsp chilli flakes
  • 1 tsp curry powder medium
  • 1/2 tsp turmeric
  • 1/2 tsp 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
  • 1/2 lime
  • 5 g coriander finely chopped

Instructions
 

  • Heat a tbsp 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. Brake 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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8 Replies to “Smoked Mackerel Kedgeree”

  1. 5 stars
    This is an awesome new recipe that I had never tried before. It was delicious!

    1. So glad you tried it and liked it, Ned!

  2. 5 stars
    This meal is incredibly flavorful! I wish everyone could try it!

  3. 5 stars
    Oh yum! Such a delicious start to the day! This meal looks absolutely amazing. I especially love the poached egg on top.

  4. 5 stars
    This is one of our favourite budget comfort meals. So much flavour.

    1. Thanks, Dannii! 🙂

  5. 5 stars
    This looks fantastic! I love the idea of using a soft poached egg. Can’t wait to give this recipe a try- just need to track down some smoked mackerel.

    1. Really hope you like it 🙂

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