Smoked Mackerel Kedgeree

Ideal for a really quick dinner but also great for weekend brunch. The mackerel can easily be swapped for smoked salmon, trout or even tinned tuna.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast, Main Course
Cuisine: Dairy Free, Gluten Free
Keyword: Seafood
Servings: 2


  • 1 tbsp olive oil
  • 4 eggs hard boiled
  • 1 bunch spring onions whites sliced, green ends finely sliced
  • 2 cloves garlic crushed
  • 1 cup frozen peas
  • 1 tsp curry paste
  • 1 pack Tilda steamed brown rice
  • 150 g smoked mackerel flaked into chunks


  • Hard-boil your eggs.
  • Meanwhile, in a large pan gently heat olive oil and add the whites of the spring onions and cook for 1 minute,
  • Add the peas and garlic and cook for 2 minutes.
  • Add curry paste and cook for 2 minutes.
  • Add the rice and a tablespoon of water and heat through.
  • Add the mackerel and heat for 2-3 minutes, mixing well but try not to break up the mackerel too much.
  • Peel the eggs and halve or quarter to taste.
  • Serve the rice with the eggs and finely sliced green ends of the spring onions.


I like to eat mine with a dollop of Patak’s Aubergine (Brinjal) Pickle – delicious!