Smoky Mackerel Kedgeree
420g
620
CO2
25%
kcal
25%
Protein
50%
Fat
Carbs
Kedgeree is a fishy rice dish originally invented in the coastal villages of India where it is traditionally served at breakfast. The dish became very popular with Scottish soldiers stationed in India who brought it back to the UK and started using smoked haddock as their fish of choice. Our version of the recipe uses smoked mackerel fillets, creamy egg, and a gentle blend of spices to create a warm, comforting bowl of goodness that can be enjoyed any time of the day.
Climate Kitchen Hacks: We use smoked mackerel rather than the more traditional haddock. Mackerel is more abundant than haddock and swims in the ocean mid-waters in large schools meaning the fish are easier to catch, the boats use less fuel, and therefore mackerel has a low carbon footprint. The same serving size has a 70% lower carbon footprint than recipes using smoked white fish like haddock.
Serves: 4
Prep Time: 10 mins
Cooking Time: 45 mins
1 lb (450g) smoked mackerel fillets, deboned and skin removed (it should peel off easily)
2 cups (480ml) water
1 bay leaf
1 large onion (1 cup, 240g), peeled and quartered
2 cups (350g) basmati rice
1/2 tsp turmeric powder
1/4 tsp cayenne pepper
Ingredients:
Assemble, measure, and prepare the ingredients.
Place the smoked mackerel in a large saucepan with 2 cups of water, the bay leaf and onion. Bring to a boil and then reduce the heat to low. Cover and simmer for about 8-10 minutes until the fish is warmed through.
Remove the fish from the pan and reserve the cooking liquid. Flake the fish with a fork and set aside.
Rinse the rice in cold water (using a sieve and bowl) until the water runs clear. Drain the rice and add it to the pan with the reserved cooking liquid. Add turmeric powder, cayenne pepper, and a good pinch of salt & pepper. Bring to a boil, then reduce the heat to low, cover and simmer to cook the rice according to packet instructions (usually 18-20 mins), you may need to add a little more water towards the end if it looks dry.
Whilst the kedgeree rice is cooking through, boil a pan of water, prick the blunt end of the eggs to allow the air to escape (this stops them cracking and leaking), boil the eggs for 7 minutes to set the white and leave the yolk sticky. Remove from the pan and place in cold water to cool and stop cooking, then peel. Cut two eggs into quarters and two eggs into halves.
Once the rice is cooked through, remove the kedgeree rice pan from the heat, add the peas, flaked fish, and butter. Mix the ingredients through the rice and let the rice mixture sit for 5 minutes before fluffing with a fork.
Stir in the parsley and 2 tbsp of crème fraiche then gently mix through the quartered hard-boiled eggs. Season with salt and pepper to taste.
Serve the kedgeree hot or warm, garnished with the hard-boiled egg halves on top, 1/2 tbsp crème fraiche per serving and extra parsley if desired.
Enjoy!
Salt and pepper, to taste
4 medium/large eggs, at room temperature
1/2 cup (60g) frozen peas
2 tbsp butter
2 tbsp chopped fresh parsley
4 tbsp crème fraiche, to serve
Instructions:
