Cauliflower “Rice” Kedgeree with Smoked Mackerel

Kedgeree is a dish that originated in India but came to be a popular breakfast/brunch choice in Britain. Traditionally the dish calls for rice and smoked haddock, but my version uses cauliflower “rice” and smoked mackerel instead. The cauliflower “rice” leaves you feeling lighter afterwards and it also means you’re getting an extra portion of vegetables. Smoked mackerel is one of my favourite types of fish and it saves time as you just need to heat it up rather than cook it from scratch like you do with smoked haddock. If you don’t fancy this dish for breakfast, make it for lunch or dinner instead. I like to serve mine with my homemade Mango Chutney.



Serves 4


2tbsp butter
2 onions, chopped
2 garlic cloves, diced
4 fillets smoked mackerel, shredded
4 eggs
1 head of cauliflower, outer leaves and thick stem removed
Thumb-sized piece piece fresh ginger, peeled and grated or finely chopped
Juice of 1/2 lemon

For the spice mix:

1/4tsp cayenne pepper
1/2tsp ground turmeric
1/2tsp curry powder
1/2tsp ground cumin
1/2tsp black mustard seeds
1/2tsp ground coriander

To serve:

Fresh coriander
Fresh chilli
Black pepper and salt, to taste
Lemon or lime wedges
My Mango Chutney


1.) Start by making the cauliflower “rice”: cut the cauliflower into florets and grate in a food processor until it forms rice-sized pieces. Set aside.

2.) Dry-fry the spices in a large frying pan for about half a minute.

3.) Add the butter to the pan. Once it’s melted, add the onions, garlic and ginger and sauté until soft but not browned- about 10 minutes.

4.) Meanwhile, place the eggs into a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 6 minutes. Remove the eggs, plunge them into a bowl of cold water (this makes them easier to peel). Peel the eggs and set aside.

4.) Add the cauliflower rice, lemon juice and 100ml of water to the frying pan and mix to coat the “rice” in the spices. Season to taste.

5.) Add the mackerel and mix it in to heat it through.

6.) Remove from the heat. Quarter the eggs, and serve with the fresh coriander, chilli, lemon/lime wedges and mango chutney, if using.


Lauren x




    • Lauren
      1st June 2016 / 2:49 pm

      Amazing, hope you like it! X

Leave a Reply