30 Minutes




Indian, Worldwide




Gluten Free

Making this recipe


160g Long grain or Basmati rice

30g butter

1 small onion, chopped

1 clove of garlic, crushed

2 teaspoons of Madras Curry Powder

1 lemon, half juiced and half cut into wedges

260g smoked mackerel fillets, broken into chunks

2 tablespoons of chopped fresh Coriander

2 hard boiled eggs

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Thank you to Jemma Wilkinson for sending us this fabulous recipe for a tasty, quick and easy kedgeree.

Cook the rice in salted water until tender then drain and rinse in cold water.

Melt the butter in a large frying pan and fry the onions and garlic gently so as not to colour them, until soft and translucent.

Add the curry powder to the onion mixture and cook for a couple of minutes.

Add the juice of half a lemon and stir.

Add the fish and rice to the pan and stir well to coat with the spice & onion mixture. Gently heat through.

Cut the hard boiled eggs into wedges and then add them with the coriander into the pan and stir in gently.

Cook until warmed through and then serve onto warm plates.

Cut the remaining lemon into wedges to serve with it.

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