Kedgeree is so often flagged as a breakfast dish but for me it is always a lunch/dinner dish and because my smoked mackerel version is cooked in a skillet and is perfect for throwing in the middle of the table and helping yourself.
For those of you new to kedgeree it is an Anglo Indian dish most commonly made with smoked haddock and a host of Indian flavours indicating it’s colonial history.
Now I don’t go for curry powder, it is an ingredient I rarely use instead option for individual spices and 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.
But beware this recipe is cooked with leftovers in mind, maybe for a wee spot of breakfast the morning after, it never ever get to the morning after with the whole lot being demolished moments after serving!