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.
Prep Time

5 mins mins

Cook Time

30 mins mins

Total Time

35 mins mins




  • 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!
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