1. Heat the oil in a large pan and fry the onion gently until softened, stirring occasionally.
  2. Add the curry powder, season with salt and pepper, and cook for a further 2 mins.
  3. Stir in the rice, cover with the stock and bring to the boil. Cook on a low heat until the rice is almost cooked and the water has been absorbed.
  4. While the rice is cooking, place the eggs in a small pan, cover with water and bring to the boil. Simmer gently for 8-9 mins.
  5. When the rice is almost done, add the frozen peas and cook through.
  6. Drain the eggs in a sieve under cold running water. When they are cool enough to handle, peel, roughly chop and add to the rice along with the flaked mackerel. Cover the pan and heat through for 2-3 mins.
  7. Check for seasoning and garnish with chopped parsley and lemon wedges (if using).


1 tbsp oil

1 onion, finely chopped

1 tbsp curry powder

1 garlic clove, crushed

200g rice (basmati or long grain)

500ml chicken or veg stock

100g frozen peas

200g smoked mackerel fillets, flaked

2 hard-boiled eggs, roughly chopped

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