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Prep time: 00:05 HR
Cook time: 00:30 HR


Serves: 2

Kedgeree is a traditional British breakfast from colonial India and it's a lovely little dish, with a nice balance of spicy and smoky fish flavours.


  • 100 gm Laila Brown Basmati Rice
  • 40 gm frozen garden peas
  • 1 (125 gm) mackerel in oil
  • 2 eggs
  • 1 teaspoon curry powder
  • salt and pepper to taste


Rinse the rice well. Then cook as directed on packaging (or use leftover rice).

Add frozen peas for the last 5 minutes of cooking.

Hard boil the eggs for 5 minutes. Cool under running tap water, peel, and then quarter.

Drain the rice and peas and rinse under running water.

Return the rice and peas to the rinsed pan and flake in the mackerel and oil (use the oil to taste). Stir to combine.

Stir in the curry powder and top with the eggs. Serve and eat!