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Mackerel Kedgeree

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150 g g smoked mackerel smoked mackerel
8 eggs egg
(free range)
200 g g basmati rice basmati rice
20 g g butter butter
2 shallots shallot
(medium, finely diced)
2 cm cm ginger ginger
(peeled and finely chopped)
0.5 green chillies green chilli
(deseeded and finely chopped)
2 tbsp tbsp curry powder curry powder
400 ml ml water water
100 g g frozen peas frozen peas
1 tbsp tbsp parsley parsley
1 tbsp tbsp coriander coriander
0.5 lemons lemon
(juice only)
1 tbsp tbsp chives chive
salt salt
peppers pepper

Smoked mackerel kedgeree

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20 min


Whether you’re having it for brunch, lunch or a speedy midweek meal, kedgeree is packed with flavour and wonderfully filling. Using smoked mackerel fillets instead of haddock makes the process even easier, plus it adds hint of richness to the flavour.

  1. Melt the butter in a large pan and gently fry the shallots until soft. Add the ginger and chilli and fry until aromatic, then stir through the curry powder and a pinch of salt
  2. Add the rice to the pan and mix well, then pour in the water and bring up to the boil. Cover the pan with a lid and reduce the heat to low, leaving to simmer for 10 minutes. After this time add the peas to the pan, stir briskly to combine and replace the lid for a further 3 minutes - you might want to add a splash more water to the pan at this stage
  3. Meanwhile, boil the eggs for 7 minutes, then drain and cover in fresh cold water. Once cool enough to handle, peel the eggs and slice them in half
  4. Remove the skin from the mackerel fillets and flake into chunks with a fork. Set aside until required
  5. Once the rice has absorbed all the liquid remove the lid and stir through the mackerel, eggs, parsley, coriander and lemon juice. Divide between bowls, season with fresh pepper and garnish with the chopped chives