Name: Anglo-Indian Smoked Mackerel Kedgeree Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 175 g Smoked Mackerel Fillets (6oz ); 2 Eggs; 2 Tbsp Ghee; 1 Tsp Cumin Seeds; ½ Tsp Fennel Seeds; ½ Tsp Brown Mustard Seeds; ¼ Tsp Asafoetida; 6 Curry Leaves; 1 Small Onion (75g); 1 Small Carrot (50g); 1 Small Celery Stick (35g); 100 g Leek (¾-1 Cup (prepared volume)); 2 Garlic Cloves; 50 g Raisins (⅓ Cup (optional)); 1 Black Cardamom Pod; 1 Tbsp Dried Fenugreek Leaves; ½ Tsp Turmeric; ½ Tsp Ground Coriander; 1½ Tsp Kashmiri Chilli Powder; ½ Tsp Salt; ½ Tsp Black Pepper; 125 g Basmati Rice (⅔ Cup ); 1 Tsp Lemon Juice; 100 g Peas (⅔ Cup )

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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.

British-Indian smoked mackerel kedgeree (rice) served with boiled egg.

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, mackerel and broccoli pasta, and 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.

Overhead smoked mackerel kedgeree (rice) served with boiled egg in a cooking pan.

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 with 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.

Overhead British-Indian smoked mackerel kedgeree (rice) served with boiled egg.

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.

Anglo-Indian smoked mackerel kedgeree (rice) served with boiled egg in a cooking pan.

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.

Hob/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.

British-Indian smoked mackerel kedgeree topped with a perfect boiled egg.

Anglo-Indian Smoked Mackerel Kedgeree Recipe

4.84 from 6 votes

Kedgeree is an Anglo Indian dish traditionally made with smoked haddock; my version uses smoked mackerel and is chock full of British Indian flavours!

Main Course

Anglo Indian

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Calories 717kcal

Author Brian Jones

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Ingredients

175 g Smoked Mackerel Fillets 6oz
2 Eggs
2 tablespoon Ghee
1 teaspoon Cumin Seeds
½ teaspoon Fennel Seeds
½ teaspoon Brown Mustard Seeds
¼ teaspoon Asafoetida
6 Curry Leaves
1 Small Onion 75g
1 Small Carrot 50g
1 Small Celery Stick 35g
100 g Leek ¾-1 Cup (prepared volume)
2 Garlic Cloves
50 g Raisins ⅓ Cup (optional)
1 Black Cardamom Pod
1 tablespoon Dried Fenugreek Leaves
½ teaspoon Turmeric
½ teaspoon Ground Coriander
1½ teaspoon Kashmiri Chilli Powder
½ teaspoon Salt
½ teaspoon Black Pepper
125 g Basmati Rice ⅔ Cup
1 teaspoon Lemon Juice
100 g Peas ⅔ Cup

Instructions

Begin by pouring 500ml (2 Cups) of boiling water over the smoked mackerel fillets and set aside until you are ready to pour the steeping liquid over the rice in step 13.
Bring a 15cm or 6" saucepan of water to a boil and boil the eggs for 7 minutes before rinsing in cold water and setting aside.
Cut the onion, celery and carrot into a 2-3mm (⅛") dice.
Peel and slice the garlic cloves as finely as you can.
Clean and cut the leek into 1cm (½") thick rounds.
Before you begin cooking wash the rice and set it aside.
Heat a 25cm or 10" frying pan or skillet over a medium-high heat and add the ghee. Add the cumin, fennel, mustard seeds, asafoetida, and curry leaves, then stir for 30 seconds.
Now add the onion, celery, carrot and leek to the pan, reduce the heat to low and cook for 8-10 minutes, stirring occasionally. The aim is to sweat the vegetables down gently without adding colour.
Stir in the garlic and cook for a further minute.
Add the cardamom pod, turmeric, coriander, chilli powder, salt, and pepper, followed by the rice and raisins. Stir and cook for 2 minutes.
Drain the water from the mackerel fillets and pour enough over the rice so that it covers it by around 3-5mm (⅛"-¼"). Turn the heat up a little to low-medium, add a lid, and then cook for 12-15 minutes. Test the rice; you want it to be nearly cooked but not fully.
Remove the skin from the mackerel fillets and discard it, then flake the flesh, removing any bones.
Remove the lid from the pan, crumble in the fenugreek leaves and stir through the peas (defrosted if frozen) and lemon juice.
Add the flaked mackerel to the top of the pan and replace the lid, turn off the heat and allow to sit for 5 minutes.
Finally, shell the eggs, cut them in half, stir the kedgeree and serve with the eggs and lots of fresh coriander.