303 cals



  • 2 large free-range eggs
  • 1 tbsp Protein World coconut oil
  • 1 small red onion, chopped finely
  • 2 garlic cloves, peeled and chopped
  • 1 thumb size piece of fresh ginger, peeled and grated
  • 1 red pepper, deseeded and chopped
  • 1 red chilli, deseeded and chopped
  • 1 heaped tbsp curry powder
  • 1 tbsp mustard seeds
  • 2 tomatoes, deseeded and chopped
  • 2 handfuls of spinach
  • Sea salt and black pepper
  • 4 smoked mackerel fillets, broken into pieces
  • 2 handfuls fresh coriander, leaves picked and chopped
  • 3 tbsp probiotic natural yoghurt

Nutritional Info

  • Per Serving
  • Calories 303
  • Protein 27g
  • Carbs 12g
  • Sugar 6g
  • Fibre 3g
  • Fat 18g


  • Boil the eggs for 10 minutes, then hold under cold running water. Remove the shell and set aside
  • Cook the rice in salted water for about 10 minutes and drain. Leave in the fridge until needed
  • Heat the coconut oil in a large pan over a medium heat, add the onion, garlic, ginger and pepper and cook for 5 minutes or until soft, then add the chilli, curry powder and mustard seeds
  • Cook for a further few minutes, then add the chopped tomatoes and spinach, season with salt and pepper
  • Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, and most of the coriander and stir gently.
  • Place in a serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.
  • Serves 4