Smoked Mackerel and Prawn Kedgeree Recipe


  • 2 tsp vegetable oil
  • 1 onion, finely sliced
  • 1 x korma paste pot
  • 300g basmati rice
  • 2 eggs
  • 1 large/ 2 medium courgettes, grated
  • 160g frozen petit pois or peas
  • 200g cooked king prawns
  • 220g peppered smoked mackerel, skinned and flaked
  • 1 lemon, zested and juiced
  • 4 tbsp flat leaf parsley leaves, picked


Calories columnFat columnSaturates columnSugars columnSalt column
537 per serving
27% %GDA
5g per serving
21% %GDA
3g per serving
15% %GDA
5g per serving
6% %GDA
1.70g per serving
28% %GDA


  1. Heat a sauté pan until medium hot.

  2. Add the oil and onion, stir well then cover and cook for 4-5 minutes until softened.

  3. Add the korma paste and cook for 1 minute, then stir in the rice and 600ml water. Stir well then bring to the boil, reduce the heat, cover with a lid and cook for 10 minutes until nearly cooked.

  4. Meanwhile, bring a small pan of water to the boil. Add the eggs and cook for 4 minutes until soft boiled. Plunge into cold water and leave the water running for a few minutes to stop the eggs cooking.

  5. Drain and peel then cut into quarters.

  6. Stir the grated courgette into the rice, then cover and cook for another 2 minutes. Add a little more water if needed if the rice is still a little hard.

  7. Stir in the peas, prawns and mackerel and cook for another 2 minutes until hot through. Stir in the lemon zest and juice and ¾ of the parsley.

  8. Divide between serving dishes and top with the eggs and last of the parsley.

  9. Serve with a dollop of mango chutney if you fancy it!