Emma Brunch idea Mackerel Kedgeree Recipe
Kedgeree is a dish that can trace its roots back to the British colonisation of India, where an existing dish, khichri, was transported to the British Isles and adapted for western palates. The earliest mention of the dish is from 1790, recorded by a Scot, no less. Stephana Malcolm of Dumfriesshire collated a number of dishes in a hand-written recipe book, and you can even view the original, as it has been scanned and archived on the National Library of Scotland website
Eaten hot or cold for breakfast/brunch, kedgeree is something we don’t see all that often, despite the increase in places ‘to brunch’ at in Glasgow. So all the more reason to make it at home. Traditionally, smoked haddock is used, but for this recipe we have chosen mackerel. You could substitute it for any number of different fish, or forgo the fish entirely to make it vegetarian.
Mackerel Kedgeree Recipe
Ingredients
1 packet smoked mackerel (approximately 250g)
1 onion, finely chopped
1 tbsp medium curry powder
A handful of chopped kale
200g basmati rice
600ml vegetable stock
2 eggs
150g frozen peas, defrosted
Method
Heat a tablespoon of oil in a large saucepan and add the chopped onion and chopped kale.
Cook until softened and add curry powder.
Cook for a further couple of minutes.
Add the rice and combine the rice with the onion and curry powder well.
Add the vegetable stock.
Bring the mixture to a simmer, then place a lid over the pan and cook for 15 minutes.
Whilst the rice is cooking, boil the eggs for around 6 mins, or to your own preference.
Peel and set aside the cooked eggs.
Remove the pan from the heat and add the peas to the mixture. Cover and leave to sit for 5 minutes.
Remove the skin from the mackerel fillets and break into large flakes, then mix gently through the rice.
Cut the eggs into quarters and serve on top of the kedgeree.
Mackerel Kedgeree Recipe
Ingredients
- 1 packet smoked mackerel approximately 250g
- 1 onion finely chopped
- 1 tbsp medium curry powder
- A handful of chopped kale
- 200 g basmati rice
- 600 ml vegetable stock
- 2 eggs
- 150 g frozen peas defrosted
Instructions
- Heat a tablespoon of oil in a large saucepan and add the chopped onion and chopped kale.
- Cook until softened and add curry powder.
- Cook for a further couple of minutes.
- Add the rice and combine the rice with the onion and curry powder well.
- Add the vegetable stock.
- Bring the mixture to a simmer, then place a lid over the pan and cook for 15 minutes.
- Whilst the rice is cooking, boil the eggs for around 6 mins, or to your own preference.
- Peel and set aside the cooked eggs.
- Remove the pan from the heat and add the peas to the mixture. Cover and leave to sit for 5 minutes.
- Remove the skin from the mackerel fillets and break into large flakes, then mix gently through the rice.
- Cut the eggs into quarters and serve on top of the kedgeree.
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