SMOKED MACKEREL KEDGEREE

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This kedgeree was another recipe idea suggested by my readers based in my food shop – and it was an absolute hit – Thankyou everyone who suggested it! The mackerel can be replaced with any smoked or strong fish, and the spices can be swapped out for garam masala or curry powder, whatever you have to hand. The onions lend a soft sweetness, the rice fills you up, and the little chunks of egg and mackerel are groan-inducingly gorgeous. Try it. I hereby proclaim this one of my favourite ever recipes.

Ingredients (served two with green beans on the side)

1 tbsp oil
1 onion
1 tsp turmeric
1 tsp cumin
150g rice
1 egg – with hindsight I’d use two, but I’m rationing them this week!
150g smoked mackerel
50g frozen spinach

Finely slice the onion and add to a medium sauté or non stick saucepan with the oil. Cook for 5 minutes on a medium heat to soften.

Add the rice and water to cover, and stir. Cook for 15 minutes, until the rice is soft and swollen.

Meanwhile, boil a separate small saucepan of water, and pop the egg in. Simmer for 5 minutes to hard boil, then remove and allow to cool.

Flake the mackerel with a fork, peeling back the skin from the fillet – (my friend Klein says they’re delicious fried and eaten like crisps, but I’ve never found out for myself, as my cat sits at my feet giving me begging eyes whenever there’s a scrap of fish to be had!) – and add to the pan with the spinach. Slice the egg in half with a sharp knife and scoop out in chunks, and scatter over the finished dish.

Serve with fresh parsley or coriander to garnish, if you have it. I didn’t – so used the spinach. A green leaf is a green leaf as far as I’m concerned!

As usual, all prices based on Sainsburys and Sainsburys Basics and correct at time of blogging. This recipe based on my food shop as detailed on Monday, here… (http://agirlcalledjack.com/2014/01/27/turning-the-tables-heres-my-food-what-should-i-make-this-week/)

Jack Monroe. Twitter: @MsJackMonroe

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48 Comments »

  1. ooh that looks lovely, I haven’t had kedgeree in years! Right, it is going back on the menu in my house next week
    thank you

  2. Hi, great blog!
    About this recipe, I miss the part where you cook the spinach. Or you toss them in the pan with the rice while still cooking?
    Ciao from Italy 🙂
    Daniela

  3. I do this in a slow cooker overnight as an all in one recipe, and then do the egg in the morning to finish it off. Is totally yum.

  4. This is one of my favourite meals ever 🙂 I buy the frozen smoked haddock from Aldi and use that, or I sometimes use tinned smoked mackerel..either way it’s lovely!

  5. I’m thinking of trying this with butter beans instead of the mackerel as I don’t eat fish either. Also the orange looking parts to me looked like pumpkin, then I thought it was carrots knowing that you’ve got lots of them at the moment, so I think I’m going to add either of those or both when I try this recipe for myself.
    It looks really tasty though and am keen to give it a go, I’d never heard of kedgeree before this week so am glad to be introduced to it, sort of like a risotto recipe from the sounds of the method and ingredients, sounds super yummy and healthy! Thanks

  6. Crispy fried or grilled slices of tofu or tempeh with either a bit of soy sauce and/or smoked paprika might work in place of the fish.
    Have no idea about quorn as it is much to expensive here.

  7. Just made and eaten this. Absolutely gorgeous Jack. Thanks for another ace recipe. On my own but made double and will finish off tomorrow (storing the rice safely of course) x

    • Try smoked mackerel fillets, very tasty and cheap. I’m going to try out for our evening meal as have a couple of mack fillets left over from a salad, everything else in the fridge to use up so an nice tasty and economical dish

    • Fiona, I eat brown rice, and I cooked it in the microwave separately and added at the end. I use 125g rice to 375ml water (and cooked, covered, for 10 minutes on full and then 20 minutes on medium, plus 5 minutes standing time). Hope this helps.

  8. Mmmm. I love kedgeree. I find it easier to flake the fish if I first cook it in a little milk. It doesn’t go to waste as I carefully drain the fish-flavoured milk and add it to the rice. I have a bit of a sweet tooth so I also add around 2 tablespoons of raisins.

  9. This really worked. I added a couple of chillies, a clove of garlic and some spring onions that needed using.

    Thanks for the recipe. Will definitely cook again …

  10. Mmm love this dish. Haven’t had for ages but now I want to make and eat it. Have just ordered your book after hearing your radio interview recently and going to promote on my local radio show on Friday – Marlow FM Book Club 9.30am-12 noon 🙂 Love your hair by the way x

  11. I made this for lunch, and it was yummy. I’m not keen on mackerel but need more oily fish in my diet, so this was perfect – and I loved it! I was quite sad when my plate was empty 😉

  12. Hi Jack! Is the spinach cooked or defrosted in a separate pan? I love the sound of this recipe and it’s fantastic for the student budget, too! Thanks in advance! I would really appreciate a response! 🙂

  13. Thank you for this awesome website/blog and for being awesome, Jack. This recipe is delicious. I have a LIDL-only policy which keeps my weekly shop to £30 for one person. The LIDL smoked mackeral is fine in this recipe although it didn’t look as nice in the packet as Sainsburys smoked mackeral does. I cooked a six-portion load in a big frying pan and burnt the onion and rice so had to add more oil and water and it ended up being like a piela and I wished I could have just left it and got on with something else. I may invest in a slow cooker like Emiliy or leave it in water from the start like Abel in future. Emma

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