Good Housekeeping

Smoked Mackerel Kedgeree

Name: Smoked Mackerel Kedgeree
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. olive oil; 1 finely sliced; 1 tbsp. medium curry powder; 1/4 tsp ground turmeric; 2x250 g pouches microwaveable wholegrain rice; 200 mL (7 fl oz (1/3 pint)) hot vegetable stock; 2 large eggs; 225 g (8oz) smoked peppered mackerel; 2 finely chopped; Juice 1 lemon, plus extra wedges to serve (optional); Handful of parsley, roughly chopped

We’ve adapted this brunch favourite to make a healthy-yet-hearty midweek meal. Using ready-cooked rice makes this speedy to prepare.

By The GH Kitchen TeamPublished: 29 January 2018

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Yields:

4 serving(s)

Total Time:

30 mins

Ingredients

1 Tbsp. olive oil
1 finely sliced
1 Tbsp. medium curry powder
1/4 tsp ground turmeric
2x250 g pouches microwaveable wholegrain rice
200 ml (7 fl oz (1/3 pint)) hot vegetable stock
2 large eggs
225 g (8oz) smoked peppered mackerel
2 finely chopped
Juice 1 lemon, plus extra wedges to serve (optional)
Handful of parsley, roughly chopped

Directions

1. Step 1
  Heat the oil in a large deep frying pan. Gently fry the onion for 8-10min until soft. Add the spices and cook for 1min. Stir in rice, so it is coated in the spicy oil, and fry for 1min. Add the stock, bring up to the boil and simmer for 3-5min, until piping hot.
2. Step 2
  Meanwhile, bring a medium pan of water to boil, add eggs and simmer for 7min to soft boil. Drain eggs into a colander and run under cold water until cold, then peel and halve. Flake the mackerel, discarding any skin
3. Step 3
  Mix the tomatoes, lemon juice and parsley with the rice mixture and season well. Top with mackerel and eggs. Serve with extra lemon wedges to squeeze over, if you like.
  
  GH TIP: To ensure this is gluten free, check your spice mix and stock are ‘free-from’ before buying.
  
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Per Serving:

Calories: 479
Fibre: 5 g
Total carbs: 44 g
Sugars: 4 g
Total fat: 23 g
Saturated fat: 5 g
Protein: 22 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time