My easy kedgeree recipe is just that – easy. It is 10 minutes of effort for a perfect breakfast, brunch or a quick supper. This dish melds together the flavours of creamy curried rice with smoky mackerel and sweet spring onions. I think this version is also healthier since I have cut out the butter, reduced the oil and used natural yoghurt to give the creaminess without sacrificing on taste.
This is easy because the rice cooker (or pot if cooking on stove) does most of the work for you. And using spring onions which cook quickly and smoked mackerel further cuts down on your work. This is versatile enough for you to add in herbs or some chillies or more curry for heat. Ok one little tip. Don’t do what I did once and mistake the turmeric for curry powder, because trust me you don’t want to.
Kedgeree is one of those things that my sister-in-law dislikes. Said it was something that her grandmother used to force her to eat when she was 10, for ‘high tea’. It just goes to show how things have changed. No longer is rice boiled within an inch of its life. I’ve not yet managed to convert my sister-in-law, but I am working on it…..
In the mean time please try this quick fish kedgeree recipe and don’t forget to leave a comment below to tell me (and sister-in-law) what you think.
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- 300 g (1 ¾ cups) rice
- 2– 2 ½ tsp curry powder
- Pinch of turmeric
- ½ tsp ground cinnamon or to taste
- 4 cardamom pods crushed optional
- 590 ml (2 ¾ cups) water
- 1 tsp oil
- 4 large spring onions scallions
- 250 g smoked mackerel fillets
- 2 heaped tbsp natural yoghurt
- 2 eggs
- Lemon juice to taste
- Lemon wedges to serve optional
- Put the rice, curry powder, turmeric, cinnamon, cardamom (if using), salt and water in the rice cooker, give everything a good stir and cook. About halfway through cooking, stir again so that the curry mixes in well with the rice.
- Whilst the rice is cooking boil the eggs till they are hard boiled, then peel and quarter them and set aside.
- When rice cooker has switched off the cook setting, let it sit for about 5 minutes in the keep warm setting.
- When the rice is ready, slice the spring onions and shred the smoked mackerel.
- Heat oil in a pot and stir fry the spring onion for a minute.
- Then add in the smoked mackerel and fry for a couple of minutes.
- Fluff the rice and add it in to the pan with the yoghurt and lemon juice, mix well and adjust seasoning.
- Serve topped with quartered eggs (and lemon wedges if desired).