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Ingredients
Method
- 110g tinned mackerel in oil
- 1 tbsp butter
- 1 diced onion
- 1 stalk fresh curry leaves
- 1 tbsp curry powder
- ½ tsp turmeric
- 250g cooked basmati rice
- ½ chicken stock cube, crumbled
- Pinch of salt
- 80g frozen peas
- 12g chopped parsley
- Open the tin of mackerel and break the fish into large chunks. Reserve about 1 tbsp of the oil, and add to a wok with the butter. Stir-fry the onion for 2 mins, then add the curry powder, curry leaves and turmeric, mix well and toss in the cooked rice. Add the stock cube and a pinch of salt, and mix to combine.
- Add the mackerel pieces and the peas to the wok, then fold through the rice gently – you don’t want to break up the fish too much. Heat through for 3 mins, then fold in the parsley and serve immediately.
15 mins
2 serving
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