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A poached egg being cut into on top of smoked mackere kedgeree.

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

Ingredients
 
 

  • 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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