Anglo-Indian Smoked Mackerel Kedgeree Recipe
Kedgeree is an Anglo Indian dish traditionally made with smoked haddock; my version uses smoked mackerel and is chock full of British Indian flavours!
Servings 2 Servings
Calories 717kcal
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.
Video
Notes
The eggs for this dish are boiled from room temperature, if you are boiling them from the fridge add an extra 30-45 seconds.
Nutrition
Serving: 1 | Calories: 717kcal | Carbohydrates: 67g | Protein: 37g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 18g | Cholesterol: 284mg | Sodium: 846mg | Fiber: 11g | Sugar: 24g
