Anglo-Indian Smoked Mackerel Kedgeree

Smoked mackerel kedgeree, a twist on a classic British Indian rice dish, my version features peas, and leeks and is topped with boiled egg.

This delicious recipe is often eaten as a breakfast dish, but I’m very happy to eat this for lunch or dinner and it takes around 50 minutes to cook and prepare.

Smoked Fish Breakfast Kedgeree

Smoked mackerel is no stranger to these pages, mackerel is my favourite fish and smoked mackerel is simply glorious.

It is so diverse! I use it in dishes like smoked mackerel risotto, smoked mackerel pasta tossed through a simple smoked mackerel salad an even in a smoked mackerel potato frittata.

Here it gets an Indian vibe in a take on a classic kedgeree recipe.

Typically smoked haddock would have been the key ingredient, but I’ve fallen in love with smoked mackerel kedgeree in recent years.

It was originally driven by availability and cost but the rich oily flavour is now the reason this is now the way that I choose to make my kedgeree.

Thought to be a British Raj adaptation of kitchari or kichidi a rice and lentil recipe from India.

Legend has it that it was ‘created’ by a Scottish regiment in India who added their smoked haddock rations to the local dish but as with all food origin stories, the details are unclear!

It was then brought back to the UK and embraced by the Victorians who loved curry.

Frequently Asked Questions

Is the type of rice important?

Yes! Just like a classic Indian Biryani this recipe needs basmati rice, nothing else will really do.

Do I have to add the raisins?

Nope, I appreciate that for many they are a “controversial” addition, I love them wth Indian savoury flavours. But feel free to omit them if they are not your favourite.

What sort of smoked mackerel should I use?

Anything you can get your hands on is fine. It is typically sold as a whole fish or as fillets and sometimes those fillets are seasoned with pepper and spices.

They all work just as well, fillets are a little easier to flake up. But the whole fish is typically cheaper and if your time is that valuable go for it.

As for the peppered fillets, feel free to use them, although I tend to find the flavours get lost in this recipe.

Can kedgeree be cooked in advance?

Yes! In fact, as with many Indian dishes, they taste better on day two.

To reheat, place in a wide-based pan with a lid and drop it in a moderate oven at 170°C or 340°F for 25 minutes or until piping hot.

This gives you plenty of time to cook some fresh, jammy boiled eggs.

Serving Suggestions

This dish stands alone and I’m more than happy to scoff a big bowl as it stands.

That does not mean that there are not a few flourishes that can be added.

My favourite is a cucumber and mint raita, it matches so well with the flavours.

It also works really well with a nice fresh kachumber salad. If you really want to go to town you should cook up some poppadoms.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 15cm or 6″ saucepan.
• 25cm or 10″ frying pan or skillet with a lid but you could improvise a lid with some tin foil if needed.
• Kettle.
• Bowl for soaking the smoked mackerel.
• Chopping board.
• Kitchen knife.
• A combination of weighing scales, measuring jug, cups and spoons.

Smoked Mackerel Kedgeree Step-by-Step Photos

1. Pour boiling water over the smoked mackerel fillets and let them steep until you need the water later.
   
2. Heat a large frying pan over a medium-high heat and add the oil, then fry cumin, fennel, mustard seeds, asafoetida, and curry leaves for 30 seconds stirring all of the time.
   
3. Add onion, celery, carrot and leek to the pan cook on low for 8-10 minutes stirring occasionally.
   
4. Throw in the garlic and cook for 1 minute.
   
5. Add the cardamom pod, turmeric, coriander, chilli powder, salt, and pepper, then stir through the rice and raisins cook for 2 minutes.
   
6. Once combined pour the water that you steeped the mackerel fillets in until it covers the rice bay around 5mm (¼), cover with a lif and cook over a low heat for 12-15 minutes.
   
7. Crumble in the fenugreek leaves, then stir through the peas and lemon juice.
   
8. Add the skinned and flaked mackerel, stir through, turn off the heat, add the lid and allow to sit for 5 minutes.
   
9. Stir through the mackerel, and serve immediately.