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Smoked mackerel kedgeree

Introduced by the Scots to India, or brought back from India to Victorian England, who will ever know its exact history? Either way, it makes a cracking breakfast which will start the day very nicely indeed.

Method (serves 4)

  • Heat the oil in large frying pan over a medium heat.
  • Cook the onion gently for 5 minutes, then add the curry powder, rice and cinnamon stick.
  • Cook for a further minute or two, then pour in water to about an inch over the rice. 
  • Season and bring to the boil, then cover and simmer slowly for abour 15 minutes, until the rice is cooked.
  • Meanwhile, bring a pan of water to the boil, cook the eggs for 7 minutes, and then drop into cold water. 
  • When the eggs are cool enough to handle, peel them and cut them in half.  
  • Remove the cinnamon stick from the rice, and stir in the eggs, tomatoes, mackerel and parsley.  
  • Serve with a wedge of lemon.


Print this recipe


  • 1 tbsp Sunflower oil
  • 1 Onion, chopped
  • 1½ tbsp Curry powder
  • 200g Long grain rice
  • 1 Cinnamon stick
  • 2 Eggs
  • 2 Tomatoes, chopped
  • 300g Hot smoked mackerel fillet, skin removed 
  • 3 tbsp Chopped flat-leaf parsley
  • 1 Lemon, sliced


  • Energy: 474.5Kcal
  • Protein: 24.3g
  • Carbohydrates: 41.7g
  • of which sugars: 2.6g
  • Fat: 22.8g
  • Fibre: 1.3g
  • Salt: 1.5g

Approx. nutritional figures per serving size of 195g

This recipe contains

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