My reviews (7)

Smoked Mackerel Kedgeree

As a new cook at the age of 72 my first attempt at kedgeree would have been better described as "Smoked Haddock Biriani". After much experimentation I evolved my own special version of which my numerous descendants approve.
Reviews (7)

05 Feb 2009
SophieT said:
Altered ingredient amounts. Fried a chopped onion in the oil before adding the rice. Used brown Basmati rice - took longer to cook, but healthier for the heart and added depth.
05 Feb 2009
Reviewed by: SophieT
A fish recipe that the whole family loved including a non-fish loving husband and children of 6, 4 and 3. Delicious served with a bit of broccoli or green beans. Using smoked mackerel cuts out quite a bit of cooking time, making it really quick and easy. A great way to get some oily fish into the children, as they love curry flavours. And finding the chunks of Mango from the chutney was like hitting gold every time - such a good addition!
14 Aug 2011
Reviewed by: ondulado
Really tasty. I added onion mushrooms and peas to give it a bit more depth and colour and used basmati which gave it a nice nutty texture.
19 Oct 2016
Reviewed by: FionaColvin
I fried 1 chopped onion in the oil at the beginning with chopped chilli until soft then added 3 sliced chestnut mushrooms before the rice. Before I added the fish I stirred in 100g frozen peas. Great dish! Very satisfying - definitely recommend.
13 Mar 2016
Reviewed by: JeniBennett
loved this... added a bit more chilly and an onion. fab
11 Aug 2014
Reviewed by: paul.reitman
Kedgeree has been a favourite in my family since the fifties. My mother always added some green vegetables such as peas to the rice. My only query is that it takes five minutes of boiling time to hard boil the eggs. I was taught to allow 11 minutes from boiling. I shall test this next time.
07 Aug 2014
Reviewed by: AmandaM
I use this recipe regularly now with the added onion and peas. Not used the mango chutney and its just as good.


My recently viewed recipes

My recent searches