Mocked Up Mackerel Kedgeree



100 grams tinned mackerel (smoked or in brine)
300 grams boiled quinoa
2 large boiled free range eggs (cut in quarters)
1 teaspoon butter or ghee
1/2 medium brown onion (peeled)
1 garlic clove
1/2 teaspoon curry powder
pinch mustard seeds
pinch cumin seeds
1 tomato (de seeded and chopped)
50 ml lemon juice
1/2 cup chopped coriander leaves (save a teaspoon for yoghurt)
100 grams greek yoghurt

Mocked Up Mackerel Kedgeree Directions

Heat butter or ghee in a pan on a low heat, cook onion and garlic until soft, add mustard, cumin seed and curry powder until seeds ‘pop’ then add chopped tomatoes and lemon juice

Add quinoa and heat through, add lemon juice, coriander and fish stir through gently

Place the ingredients into a warm dish and add chopped eggs

Mix teaspoon of coriander through yoghurt

Divide the portions of kedgeree and top with yoghurt to serve

Recipe notes

Wild caught tinned mackerel is best in this dish but you could use salmon or tuna

Nutrition facts

Per Serving

Fibers (g): 8g

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