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    Smoked Mackerel, Cardamom and Spinach Kedgeree

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    Smoked Mackerel, Cardamom and Spinach Kedgeree

    The eggs required for this dish need to be what the French call mollet: hard enough to peel but with a soft, oozing yolk. In order to achieve this you must not harshly boil the eggs but gently simmer them, then turn off the heat and leave them in the water for a while. This ensures the whites stay lovely and creamy.

    • Preparation time: 25 minutes
    • Cooking time: 20 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 4 large eggs
    • 175g white basmati rice
    • 250ml boiling water
    • 10 cardamom pods
    • 50g butter
    • 1 large onion, sliced
    • 2 tsp mild curry powder
    • 250g bag baby spinach
    • 250g pack smoked mackerel, skin removed
    • ½ juice of a lemon
    • 2 tbsp chopped fresh curly parsley
    • Extra lemon wedges to serve


    1. Lower the eggs on a slotted spoon into a saucepan of gently simmering water. Simmer for 3 minutes, then turn off the heat and leave in the hot water for 8 minutes. Run under cold water and peel while warm, but cool enough to handle.
    2. Meanwhile, place the rice in a saucepan with the boiling water, cardamom and a good pinch of salt. Cover and simmer on low for 8-10 minutes or until all the water has been absorbed. Turn off the heat and allow to steam for another 10 minutes. While the rice is cooking, place the butter in a large frying pan with the onion and cook for 10 minutes, over a medium-low heat until soft and slightly golden. Add the spices, turn up the heat and cook for 2-3 minutes until a deeper golden. Add a large handful of spinach and toss quickly until just wilted. Repeat with the rest of the spinach. Add the rice and flake in the fish and toss until the spiced onion is evenly distributed and the fish is hot. Season with salt, pepper and lemon juice. Serve into bowls. Halve the eggs and top each bowl of the spinach with two halves of the egg. Scatter with the parsley and serve with lemon wedges.

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    Drinks recommendation

    Smoked fish is a consistently excellent partner with oaky, barrel-fermented whites. The oak and smoke combine to enhance the flavour of the dish.


    Average user rating

    5 stars