Smoked mackerel with curried rice
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
Method
- 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.