Smoked Mackerel Kedgeree

    40 min

    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.

    Oxfordshire, England, UK
    25 people made this

    Serves: 4 

    • 3 smoked mackerel fillets
    • 1 dessertspoon cooking oil
    • 2 cups white Basmati Rice (by volume)
    • 4 cups boiling water (by volume)
    • 3 heaped teaspoons medium curry powder
    • 3 dessertspoons mango chutney
    • large knob of butter
    • 8 large eggs

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Set a kettle of water to boil.
    2. Put cooking oil into a frying pan or skillet (preferably non-stick and must have a lid, preferably see-through) and heat on high.
    3. Add rice and stir about to thoroughly coat rice and partially fry.
    4. Add curry powder and mix well.
    5. Add boiling water, cover with lid and turn down heat to simmer for 12-14 minutes. Do not remove lid during this time.
    6. Put eggs in a saucepan of cold water and set to boil. They will need to be boiling for at least 5 minutes to harden properly.
    7. While rice is cooking, remove skin and break up fish with your fingers, carefully removing any small bones that were missed in the filleting process. Dispose of skin thoughtfully.
    8. Remove rice from heat - it should have absorbed all the water by now. Add fish to rice and mix well.
    9. Place back on low/medium heat.
    10. Add butter and stir in until melted and well mixed.
    11. Add mango chutney.
    12. Cool eggs quickly with cold water (this prevents darkening at surface between yolk and white). Peel eggs and slice.
    13. Place eggs on kedgeree and serve.
    14. Note: If you intend to save some kedgeree in the freezer then only boil enough eggs for immediate use. When reheating then boil more eggs as above.

    Editor's Note

    This recipe was edited by staff to conform to measures and ingredients that are familiar to UK and Irish cooks.

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    Reviews in English (7)


    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


    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!  -  05 Feb 2009


    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.  -  14 Aug 2011