Smoked Mackerel Kedgeree


Smoked Mackerel Kedgeree


1 tbsp.olive Oil

1 white onion, sliced

1 tbsp. curry powder

A pinch of salt and pepper

300g rice

4 smoked mackerel fillets

170g peas

4 large eggs, hard boiled and quartered

A handful of coriander


Boil and drain the rice in a medium saucepan

Add the oil to a large frying pan and heat on a medium setting

Add the onion and cook until softened and lightly coloured

Once done add the rice to the cooked onion mixing together

Add the curry powder, salt and pepper and mix together

Break the mackerel fillets into smaller pieces and add to the rice and onion mix

Add the peas and cook for a further 3 minutes

Add the coriander and mix

Serve with the egg quarters on the top

Products Used

Colourworks Classics Blue Silicone-Headed Kitchen Spoon with Long Handle 

MasterClass Ceramic Non-Stick Eco 30cm Fry Pan 

KitchenCraft Stainless Steel 16cm Extra Deep Saucepan