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Smoked mackerel pilau

One of the specialties of Anglo-Indian cuisine is spiced rice with smoked fish (kedgeree), which is based on the Indian dishKhichri. It was brought back to the UK by the British colonials, and was eaten for breakfast.Pilauis a very popular dish in Indian cuisine, which is rice cooked together with spices, vegetables, meat or fish. This smoked mackerel pilau is actually a fusion of these two traditional and famous dishes, which is very easy to make, and the result is delicious and healthy too! Perfect for brunch, lunch or a light supper.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British, Fusion, Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 20 g of butter or ghee
  • 1 onion
  • 1 bay leaf
  • 2 tsp curry powder
  • 1 cinnamon stick
  • 60 ml stock chicken or fish
  • 300 g basmati rice
  • 1 lemon unwaxed
  • 4 handfuls of baby spinach
  • 250 g smoked mackerel fillets

Method
 

  1. Peel then chop the onion.
  2. Rinse the rice until the water runs clear.
  3. In a heavy-based saucepan, heat the butter, then fry the onions until soft. Add the curry powder, cinnamon and bay leaf. Stir for a few seconds.
  4. Pour the stock in, then add the rice.
  5. Bring to the boil, stir, then under a lid simmer for about 10 minutes on low heat.
  6. Meanwhile, grate the lemon zest and rinse the spinach leaves. Flake the fish with your fingers - if you find little bones, remove them.
  7. When the stock is absorbed, add the lemon and spinach, then place the fish slices on the top.
  8. Turn off the heat, put the cover on and rest for about 5 minutes, while the steam heats the fish and the spinach becomes wilted.
  9. Carefully fold the fish through the rice.
  10. Cut the lemon into wedges.
  11. Served with ground pepper and a squeeze of lemon.