Are you fan of Kedgeree,  classic Indian influenced Smoked fish & Spicy Rice dish. We twisted the recipe and swapped the traditional Natural smoked Haddock  with some of our delicious Keem Bay, Achill Island, freshly smoked Mackerel.  A delish…  A great Brunch recipe, or enjoyed as an easy one pot/ no mess  evening meal for all the family. Enjoy

Watch our  video Tutorial here

Smoked Mackerel Kedgeree – serves 4


  1. 1 tablespoon veg oil
  2. 1 onion, finely diced
  3. 1 tablespoon grated fresh ginger
  4. 1 tablespoon medium curry powder
  5. 1 teaspoon garam masala
  6. 1 teaspoon turmeric powder
  7. ½ teaspoon salt
  8. 200g rice, washed in cold water and drained
  9. 600ml veg stock
  10. 150g frozen peas
  11. 2 smoked mackerel fillets
  12. 4 tablespoons creme fraiche
  13. Small bunch fresh chives, finely chopped
  14. 4 boiled eggs, cut into quarters
  15. 4 lemon wedges


  1. 1 Begin with preparing the fish. Pull off the skin of the mackerel fillets with your finger. it will peel very easily, no knife requiered. Carefully cut an incision on either side of the bone center-line and discard the bony section. Flakes the Mackerel with your fingers, while checking and discarding any residual bones.
  2. 2 Warm a wide pot to a medium heat on the hob. Add the oil and diced onions.
  3. 3 Cook for 5 to 10 minutes, until the onions are soft and translucent.
  4. 4 Add the grated ginger and all the Spices, stir to toast the spices for a minute or two.
  5. 5 Tip in the rice and stir to coat the grains.
  6. 6 Pour in the stock, stir once more, then put the lid on and cook for 12 -15 minutes on a simmer.
  7. 7 In the meantime add the chopped chives to the creme fraiche and stir together.
  8. 8 Check that the rice is cooked to your liking, if it's dry and undercooked add a splash of boiling water and cook for a further couple of minutes.
  9. 9 Add the frozen peas and cook for 2-3 minutes.
  10. 10 Scatter in the flaked, deboned mackerel, gently fold in to heat through.
  11. 11 Serve with a dollop of creme fraiche, a lemon wedge and top with the quartered boiled eggs.
  12. 12 Enjoy....

We are Fishmongers. 100 % of our Wild fish is sourced straight off the boats. When fish lands, all hands on deck join in to sort, fillet, and pack all orders on time for our courier to pick up.
We are usually too busy to answer the phone, and fault of outsourcing this service in India :) ... We made the choice to simply cut off our neglected phone lines.

If you need to contact us, email us with any query @  [email protected]  & we will get back to you as soon as we are free.

For any orders feedback or issue about a delivery email us at [email protected] with your order number