Kedgeree is an Anglo Indian dish traditionally made with smoked haddock my version uses smoked mackerel and is chock full of British Indian flavours!
Smoked Mackerel Kedgeree.
My smoked mackerel kedgeree recipe is another ode to one of my favourite ingredients, smoked mackerel!
Often flagged as a breakfast dish kedgeree is an Anglo Indian dish most commonly made with smoked haddock.
Thought to be a Britsh Raj adaptation of khichdi 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.
It was then bought back to the UK and embraced by the Victorians who loved curry. The British obsession with Indian food is not a new thing at all!
The base of any kedgeree recipe is rice and more specifically basmati rice. You want that whole fluffy, flavour soaking up thing going on.
Rice forms a base of frugal recipes the world over whether it be Chinese fried rice, Italian Risotto or Indian Biriyani. It is a solid base for a recipe that costs pennies but fills bellies, it also carries flavour really very well.
What Spices Are In Kedgeree?
Many kedgeree recipes call for curry powder. Now I don’t go for curry powder, it is an ‘ingredient’ I rarely use, instead, I opt for individual spices.
This is primarily because I am a food geek but also because curry powders vary so much from brand to brand.
It also changes characteristics quickly once you open the packet. The constituent spices of curry powder all lose the flavour at a different rate.
So when you first open the packet you will have a vibrant complex flavour. Within a couple of weeks, some of those flavours will die back a little so your curry powder will lose much of its complexity.
You will find many of the traditional Indian spices in a Kedgeree. Everything from Coriander to Cumin, Fenugreek to Mustard Seeds and of course turmeric to chili.
Throw in some cardamom and black pepper and you are rocking the Indian delight!
Smoked Mackerel Recipes.
Whilst I love smoked haddock it is just impossible to find here in rural Hungary. Smoked mackerel on the other hand is readily available and so incredibly cheap it makes this recipe one of the most frugal I cook.
I love smoked mackerel and always sing it’s praises here on Krumpli.
Go ahead hunt some down, if you need more convincing check out this smoked mackerel salad with apple and bacon or this simple smoked mackerel fusilli pasta. Or maybe this rather elegant take on an Asian Noodle Salad with smoked mackerel.
One final note: This kedgeree recipe is cooked with leftovers in mind.
Maybe for a wee spot of breakfast the morning after? However in our house, it never ever gets to the morning after. That dear reader is why I never cook with leftovers in mind!
Skillet Smoked Mackerel Kedgeree
- 350 g Smoked Mackerel Fillets
- 1 Tsp Cooking Oil Neutral
- 1/2 Tsp Coriander Seeds
- 1/2 Tsp Brown Mustard Seeds
- 1 Tbsp Dried Fenugreek Leaves
- 75 g Onion Finely diced
- 50 g Carrot Finely sliced
- 75 g Leek Sliced into 1cm coins
- 35 g Celery Finely diced
- 2 Cloves Garlic Finely sliced
- 1 Bay Leaf
- 1 Tsp Turmeric
- 6 Cardamom Pods
- 1/2 Tsp Ground Cumin
- 1/2 Tsp Black Pepper
- 1/2 Tsp Kashmiri Chili Powder
- 125 g Basmati Rice
- 25 g Butter
- 3 Eggs
- 1 Tsp Lemon Juice
- 100 g Frozen Peas Defrosted
- Begin by pouring 500ml of boiling water over the smoked mackerel fillets and set aside.
- Bring a pan of water to the boil and boil the eggs for 7 minutes before rinsing in cold water and setting aside.
- Heat a cast iron skillet over a medium high heat and add the cooking oil.
- Add the coriander seeds, mustard seeds and crumble in the fenugreek leaves and cook until they start to spit.
- Now add in the onion, celery carrot and leek and cook for 8 minutes.
- Stir in the garlic and cook for another two minutes.
- Add the dried spices, the turmeric, cumin, chili powder and black pepper along with the rice and stir to coat cooking for 2-3 minutes.
- Drain the water from the mackerel fillets and pour enough over the rice so that it covers it my around 0.7cm and stir in the golden raisins.
- When it comes to the boil reduce the temperature to low, throw in the bay leaf and cardamom pods.
- Add a lid and then cook for 15-20 minutes. Test the rice and you want it to be nearly cooked but not fully.
- Remove from the heat and allow to sit and steam for a further 10 minutes leaving the lid on.
- Meanwhile remove the skin from the mackerel and flake and peel your eggs, chop the eggs into quarters. I like to keep six quarters to serve on top and chop the rest to fold in to the rice mix.
- Add the peas, lemon juice and butter then stir, return the lid and leave for another 2 minutes before fluffing and serving with lots of chopped chives.