Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Skin the mackerel and check the fish for small bones. Flake the flesh into a small bowl.
  2. 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.
  3. 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.
  4. Keep stirring gently until well combined, then fold through mackerel and the herbs.
  5. Serve warm or at room temperature.