Smoked mackerel is one of my favourite ingredients: healthy, cheap and sustainable, and this dish is one of my favourite ways to use it. All the quantities given are guidelines only: this isn’t a precise recipe, you can add more of less of any ingredient depending on your personal preference (and appetite!).
Cooked rice (I measure rice up to the 400ml mark in a measuring jug and cook it in 700 ml of water)
3 fillets of smoked mackerel
1 red onion, chopped
2 cloves of garlic, finely chopped
4 tomatoes, roughly chopped
3 hard-boiled eggs, peeled and roughly chopped
Curry powder (see recipe below for more information)
1. Fry the onion and garlic for ten minutes or so over a medium heat.
2. Turn up the heat and add the curry powder and fry for a further minute. You can use 1 – 2 tbsps of a ready-made curry powder (eg. korma, medium curry powder or garam masala), or I use 1 tsp fenugreek, 1 1/2 tsps of turmeric, cumin and ground coriander (which, incidentally, is pretty much what makes up a korma mix).
3. Add the chopped tomatoes and fry for another couple of minutes.
4. Add the smoked mackerel and fry, gently breaking it up into flakes.
5. Add the rice and stir together until the rice is very hot.
6. Add in the chopped eggs and mix gently.
7. Mix in as much coriander as you like, and serve with extra vegetables of your choice.