Smoked mackerel with curried rice
Background
This smoked mackerel with curried rice should be called cheat’s kedgeree, as the recipe is based on the famous dish - except it’s made with leftover or pre-cooked rice and has no eggs (but of course you can add some). Nevertheless, it’s tasty and ready with 15 minutes - so perfect on busy or lazy days.
Ingredients
- 1 Tbsp vegetable oil
- 1 onion
- 2 cloves of garlic
- 2 tsp medium curry powder
- 1 tsp ground cumin powder
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 cup green peas (defrosted, if frozen)
- 1.5 large cup of cooked brown rice
- 2 smoked mackerel fillet
- 2 Tbsp chopped parsley or coriander leaves
Instructions
- Skin the mackerel and check the fish for small bones. Flake the flesh into a small bowl.
- Heat the olive oil in a large, shallow pan over a medium heat. Add the onion and garlic, then sauté or 5 mins, until the onion has softened Add the coriander, turmeric and curry powder and stir for a few seconds.
- Add the peas and about half a cup of water. Put a lid on and steam for 3 minutes. Season with slat and pepper, then stir in the rice.
- Keep stirring gently until well combined, then fold through mackerel and the herbs.
- Serve warm or at room temperature.
Categories
- Meal Type: - Brunch - Budget - Everyday - Leftovers - Lunch - Main - Quick & Easy - Supper
- Cuisines: - British
- Occasions: - Parties - Picnic
- Ingredients: - Oily Fish - Rice
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Nut Free - Semi-vegetarian - Sugar Free
- Skill Levels: - Easy
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