Easy Mackerel Kedgeree
The ultimate 'I'm too tired to think' meal—hearty fish and rice that feels like a warm hug.
When the day has been long and your brain is fried, you need a meal that feels substantial but requires almost zero mental effort. This Mackerel Kedgeree is exactly that; it takes all the classic components of a traditional British breakfast staple and streamlines them for a quick weeknight dinner. The savory, oily richness of the mackerel pairs beautifully with fluffy rice and subtle spices, creating a comforting depth of flavor in under 30 minutes. You don't have to worry about complex techniques or a long list of ingredients to make this feel satisfying. The secret is in the smoked notes of the fish which infuse the rice with a deep umami punch. It’s filling, rustic, and honestly feels like luxury on a plate when you just want to sit down and relax.
Ingredients
- 1.5 cup long-grain rice — jasmine or basmati work perfectly
- 8 oz mackerel fillets — fresh or frozen; skin removed if preferred
- 1.5 cup chicken broth — or water with a pinch of salt
- 2 tbsp mayonnaise — adds the classic creamy binder
- 1 tsp mustard — Dijon or whole grain for a little kick
- 0.5 cup green onions — thinly sliced
- 1 tsp curry powder — mild yellow curry powder is traditional
Method
- 1 Rinse the rice under cold water until clear. In a medium pot, combine rice, chicken broth, and curry powder.
- 2 Bring the mixture to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed.
- 3 While rice cooks, flake the mackerel with a fork into large chunks. If using oven-baked fillets, skip the baking step.
- 4 In a small bowl, mix the mayonnaise, mustard, and sliced green onions together.
- 5 Once rice is done, fluff with a fork. Fold in the flaked fish and the mayo mixture until everything is evenly coated.
- 6 Season with extra salt or pepper to taste and serve warm.
Variations
- Vegetarian Swap — Replace the mackerel with canned chickpeas and 1 extra tbsp of curry powder for a similar texture.
- Extra Flavor — Add a pinch of smoked paprika or some lemon zest to brighten up the flavor profile.
Notes
If you want a bit of crunch, add some toasted almonds or a handful of peas at the very end.
Equipment that helps
- Medium Pot — Allows for easy simmering and monitoring of the rice texture.
- Mixing Bowl — Makes it easier to combine the mayo, mustard, and herbs before folding into the hot rice.
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