Smoked Mackerel and Black Pudding Kedgeree

A flavorful fusion of smoky mackerel, crisp black pudding, and creamy spiced rice topped with fresh herbs and nutmeg.

Lunch Seafood Spicy Breakfast Rice British

Estimated Nutrition

Calories

1432.5

kcal / serving

2865 kcal total

Carbs

118.1g

per serving

236.2 g total

Fat

76g

per serving

152 g total

Protein

69.2g

per serving

138.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

piece

Egg

hard boiled, shells removed, chopped

GrainsCereals

350

Arborio Rice

Liquids

750

Chicken Stock

warm

Meat

150

Black Pudding

sliced into rounds

NutsSeeds

tsp

Curry Powder

heaped

tbsp

Coriander

freshly chopped leaves

pinch

Nutmeg

freshly grated, for serving

OilsFats

Olive Oil

Seafood

150

Smoked Mackerel Fillets

flaked and deboned

150

Mackerel Fillet

fresh, grilled until cooked, flaked

Vegetables

piece

Onion

finely chopped

Method

Fry the black pudding rounds in oil over medium heat until crisp on both sides and set aside.

Serve in bowls garnished with freshly grated nutmeg.

Top the dish with additional flaked grilled mackerel fillets.

Gently fold in the chopped eggs, cooked black pudding, and fresh coriander.

Flake the smoked mackerel fillets and add them to the pan.

Stir the curry powder into the cooked rice mixture.

Add 750ml stock gradually by the ladleful, stirring constantly until the liquid is absorbed and rice is cooked.

Add the arborio rice and stir well to coat grains in butter and onion.

Melt butter in the pan and fry the chopped onions for three minutes until soft.