Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, smoked mackerel kedgeree. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Smoked Mackerel Kedgeree is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Smoked Mackerel Kedgeree is something which I’ve loved my entire life.

Discard the skin from the mackerel fillets and break into large flakes,then mix gently through the rice. Cut the eggs into quarters and serve on top of the kedgeree. Scatter over the chives, drizzle with yogurt and serve with the lemon wedges to squeeze over.

To get started with this particular recipe, we must prepare a few components. You can have smoked mackerel kedgeree using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Smoked Mackerel Kedgeree:

1. Prepare 1 Filet smoked mackerel
2. Take 1 cup Rice
3. Get 1 Sultanas
4. Make ready 1 Boiled egg
5. Make ready 1/2 Onion
6. Take 1 cup Peas, broad beans, spinach or other greens
7. Make ready 2 tsp Curry powder

Smoked mackerel kedgeree is an easy-to-make, delicious, lightly spiced family dinner that's a balanced meal of rice, veggies & protein all in one dish. Inspired by Indian cuisine, this classic British dish was traditionally served for breakfast. But while the Victorians might have been able to stomach a hearty dish. Smoked mackerel kedgeree; Smoked mackerel kedgeree.

Instructions to make Smoked Mackerel Kedgeree:

1. Sautée onion in oil and curry powder
2. Add rice, stir through and then cover with water and cook as per the rice packet instructions/your usual method
3. While rice is cooking, flake fish, chop boiled egg and separately cook greebs
4. Five minutes before the rice is done (after about 25 mins for me with brown rice), add the sultanas to the rice in the pan so they soak up some moisture
5. When the rice is done, turn off the heat and add the greens, mackerel and egg. Stir and leave to sit for a few minutes before serving

A kedgeree is often thought of as breakfast here in the UK but add a few greens (kale in this case), ramp up the spiciness and it makes a substantial main course. Lots of kedgeree recipes use cold smoked haddock - which is delicious - but hot smoked mackerel doesn't even require any additional cooking, removing a step from the recipe. Put the fish and bay leaves in a shallow pan with enough water to cover. Kedgeree with smoked mackerel and herbs. Photograph: martinturzak/Getty Images/iStockphoto 'Warming, deeply savoury, perky with spices, a hint of luxury from all that butter and fish.' Using smoked mackerel fillets instead of haddock makes the process even easier, plus it adds hint of richness to the flavour.

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