Smoked mackerel kedgeree with soft-boiled eggs

recipe Detail


A truly classic comfort food recipe, this smoked mackerel kedgeree takes just 10 minutes to prep. Top with soft-boiled eggs and plenty of spices


- 1 cup basmati rice

- 2 small smoked mackerel fillets

- 2 large eggs

- 1 tablespoon olive oil

- 1 small onion, diced

- 1 clove garlic, minced

- 1 teaspoon curry powder

- 1/2 teaspoon turmeric

- Salt and pepper, to taste

- Fresh parsley, chopped (optional)



1. Start by cooking the basmati rice according to package instructions. Once cooked, set it aside.

2. In a large pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until soft and translucent.

3. Flake the smoked mackerel fillets and add them to the pan with the onions and garlic. Cook for 2-3 minutes until the fish is heated through.

4. Add the cooked rice to the pan and mix well with the fish and onions. Season with curry powder, turmeric, salt, and pepper. Stir to combine all the ingredients and cook for an additional 2-3 minutes.

5. In a separate pot, bring water to a boil and carefully add the eggs. Boil for 6 minutes for a soft-boiled egg, or adjust the time according to your preference. Once cooked, remove the eggs from the pot and place them in a bowl of cold water to stop the cooking process.

6. Peel the eggs and cut them in half. Serve the smoked mackerel kedgeree on a plate, and top with the soft-boiled eggs and some chopped fresh parsley, if desired.

Enjoy your delicious and flavorful smoked mackerel kedgeree with soft-boiled eggs! This dish makes for a hearty and satisfying breakfast or brunch option. You can also add some extra veggies such as peas or bell peppers for a more colorful and nutritious meal.

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