Friday, February 17, 2012
Since I love everything about smoked fish, when I saw this recipe I knew it was going on my list of things to make. It ended up being tweaked - broccoli rather than mushrooms, cilantro because I would add it to almost everything if I could, doubled to make extras for packed lunches - but it adapted well to the adjustments and A has wholeheartedly approved.
Spiced Mackerel, Broccoli and Peas Rice
Adapted from Donna Ross
Serves 4 with leftovers
2 onions, finely chopped
1 head of broccoli, diced into small pieces
375g white rice, basmati or long grain
6 teaspoons of (hot) curry powder
900ml stock (or water plus one bouillon cube)
3 smoked and peppered mackerel fillets, skin and obvious bones removed and broken into chunks
1 1/2 cups of frozen peas
chopped cilantro/coriander to garnish
In a large pot, fry the onion in a little oil for about 5 minutes until softened. Add the broccoli and fry for a further 2 minutes. Add the rice and curry powder and stir round to fry the curry powder and coat everything in some spice. Pour over the stock along with a little salt and pepper and give everything good stir around. Bring up to a bare simmer and cover. Leave the rice to cook for about 7-8 minutes. After that time is up, taste the rice - it should be almost cooked but with a little bite left in it, and almost all of the stock will have been absorbed. Add the mackerel and peas to the rice, and stir round gently with a fork. Put the lid back on and cook for a final 5 minutes to finish cooking the rice and heat the fish through and cook the peas.
The original recipe suggested to top with a poached or soft boiled egg, which I'm sure would be great - we did without as I was too lazy to take that extra step.