It is a simple dish to prepare and it is very tasty.
Another fish that works very well in this recipe is haddock. Children will also enjoy it and it looks quite impressive!
Serves: 4-6 Preparation time: 20 minutes Cooking time: 25 minutes
250gr of smoked mackerel flaked
30gr of grass-fed butter
2 tsp of mild curry powder
300gr basmati rice
600ml vegetable or fish stock
100gr frozen peas
2 tbsp parsley, finely chopped
Lemon wedges to serve.
Heat the butter in a pan, add the chopped onion and cook on a low heat for 5 minutes, until soft then add the curry powder and the turmeric and cook for a few more minutes.
Tip the rice into the pan stir well to coat it then pour in the stock, season with salt and cover.
Bring to boil then simmer gently for 10/15 minutes, until the liquid is absorbed. Scatter in the peas followed by the flaked mackerel.
Put the lid back on and cook fro another 5 minutes minutes then turn off the heat and leave to stand for 5 minutes.
While the rice is cooking bring a pan of water to the boil and cook the eggs for about 8 minutes. Take them out of the heat and run them under cold water for a couple of minutes so that the shell will peel off easily. Cut them into quarters.
Divide the fish in the pan between plates topping with quarters of egg and a sprinkle of parsley. serve with a lemon wedge in the plate.