20 minute Curried Rice with Mackerel

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20 minute Kedgeree w/ mackerel

Limahl Asmall

"Easy to make, tons of flavour and a good source of nutrition. This spiced (but not too spicy) curried rice dish is a go-to recipe that works every time. You can swap the tinned mackerel for smoked mackerel for a deluxe version!"

Cook Time: 20 mins | Servings: 2 | Difficulty: easy

1 tbsp mackerel oil from the tin
1 tbs vegetable oil
1 onion, finely sliced
2 cloves garlic, minced
1 tsp ginger, grated
14 tsp ground ginger
150g cherry tomatoes, sliced
1 red pepper, roughly chopped
1 tbsp curry powder
1 tbsp garam masala
50ml water
125g tinned mackerel in vegetable oil
125g smoked mackerel, flaked
100g rice
100g frozen peas, defrosted in boiling water
1 handful chopped spinach
2 eggs, hard boiled
2 tbsp coriander, chopped
2 tbsp parsley, chopped

  1. Defrost the frozen peas in a bowl of boiling water.
  2. Next, add the eggs to a pan and cover with boiling water. Bring to a gentle simmer for 6 minutes before removing and running under cold water for 30 seconds. Discard the shells and set aside.
  3. Meanwhile, pour a tbsp. of the oil from the mackerel tin into a non-stick pan over a medium heat. Add the sliced onion and garlic and sauté for 3-4 minutes until soft.
  4. Add the cherry tomatoes and curry powder along with the water and cook for a couple minutes until the tomatoes start to lose their shape.
  5. Add the mackerel and mix together to break up the flesh.
  6. Throw in the cooked rice and add the defrosted peas (drained). Roughly chop the eggs and stir -fry together for a 3-4 minutes to heat through.
  7. Season with salt and pepper to taste and garnish with the coriander.

Spring onions,

Perfet for a quick dinner and great to take to work.


Have you made this? Let us know how it went in the comments below.