Easy Mackerel Kedgeree

Healthy comfort food. Brown rice and peas to balance the mild spiciness; fresh spinach as a foil for the mackerel + an egg or two.

Adapted from Nigel Slater


  • 1 tablespoon olive oil
  • 1 onion, finely sliced
  • 1½ tablespoons curry paste (I used Patak's Tikka Paste)
  • 400g (1lb) cooked brown rice - I used 300g (12oz) weight of uncooked rice and boiled it in vegetable stock for extra flavour
  • 200g (7oz) frozen peas, covered in boiling water from the kettle to defrost and then drained.
  • 2 large handfuls of baby spinach
  • 4 x peppered, smoked mackerel fillets (approx 350g in total), skins removed
  • a squeeze of lemon juice
  • salt and pepper
  • 4 hard boiled eggs, shelled and quartered


  1. Heat the oil in a large, heavy saucepan - I used a Le Creuset casserole. Add the onion and stir well. Now put a lid on the pan and turn the heat right down, allowing the onions to gently cook for about 5 minutes.
  2. Stir in the curry paste and cook gently for 1 minute.
  3. Get a small jug of tap water to hand - you will need this in a minute.
  4. Tip the cooked brown rice into the pan and stir well. At this stage you are heating the rice through and you don't want it to stick so use the water to add a splash every now and then.
  5. Gently stir through the peas followed by the spinach, allowing the spinach to wilt in the heat.
  6. Now break up the mackerel fillets into large-ish pieces.
  7. When the rice mixture is fully heated through, turn off the heat and gently toss the mackerel through the rice. At this stage, give it a good squeeze of lemon juice and check for seasoning. Now lay the eggs on top of the rice mixture and return the lid to the pan. Leave for 5 minutes or so while you gather the diners to the table .....


Cook your brown rice and hard boiled eggs ahead of time to make this less hassle at dinner time.

Keywords: healthy, quick, cosy