Mackerel Kedgeree
Mackerel Kedgeree



  • 1 tbsp oil
  • 1 chopped onion
  • 1.5 tbsp curry powder
  • 200g basmati rice
  • 1 cinnamon stick
  • 2 eggs
  • 2 chopped tomatoes
  • 300g smoked mackerel, flaked
  • 3 tbsp chopped parsley
  • Lemon wedges, to serve
  • Fry the onion in the oil for about 5 mins, then stir in the cinnamon, rice and curry powder. Stir for a minute, then pour in enough water to cover the mixture by about 2.5cm. Cook for 15 mins or until the rice is tender.
  • Boil the eggs for 7 mins, then place in a bowl of cold water. When cool, peel the eggs and slice in half. Discard the cinnamon from the rice mix, stir in the eggs, tomatoes, parsley and flaked fish, then serve with lemon wedges for squeezing.
25 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box