Spectacular Spiced Mackerel Pilaf
Smoked mackerel is probably not on everyone's favourite food lists but I love it and this post is my appeal for more people to give it a go! This recipe is kind of a riff on a kedgeree except you don't have to faff around poaching fish in milk and boiling eggs and stuff - winner!
The rice itself is aromatic rather than spicy, with sweetness from the peas, saltiness from the fish and depth from the garlic and bay leaf. The red onion pickle is the perfect compliment as its sharpness cuts through the savouriness of the rice and it adds a bit of a kick with the cayenne. This dish makes a really hearty lunch or a really easy dinner as it can basically just be chucked in a pan without any fuss.
Spectacular Spiced Mackerel Pilaf
Serves 4
250g brown basmati rice
1 tbsp oil
1 onion, sliced
2 garlic cloves, finely chopped
3 tsp grated fresh ginger
1 tsp ground cumin
1 tsp cayenne
1 tsp ground turmeric
3 cardamom pods, lightly crushed
1 bay leaf
450ml vegetable or chicken stock
4 smoked mackerel fillets, flaked
150g frozen peas
Salt and pepper
For the red onion pickle:
1 red onion, very thinly sliced
1 lime, juice only
1 tsp cayenne
Salt
Soak the rice in cold water for 30 minutes. Meanwhile, make the pickle by mixing together all the ingredients with a good pinch of salt. Cover and set aside. Rinse and drain the rice in a sieve.
Heat the oil in a deep frying pan, add the onion and cook for 5 minutes, until lightly coloured. Add the garlic, ginger, cumin, cayenne, turmeric and cardamom pods. Cook for 2 minutes then stir in the rice. Add the bay leaf and stock and bring to the boil. Reduce the heat, cover and simmer very slowly for 20 minutes. Checking everyone so often that there is still some liquid at the bottom - add more stock if needed!
Stir in the flaked mackerel and the peas, cover and turn the heat off. Leave the pilaf for about 5-10 minutes so that the rice will dry out and become really tender and the mackerel will heat through. Serve with the pickle on top.
TIP: This tastes AMAZING the next day either hot or cold so make a big batch and enjoy!
The rice itself is aromatic rather than spicy, with sweetness from the peas, saltiness from the fish and depth from the garlic and bay leaf. The red onion pickle is the perfect compliment as its sharpness cuts through the savouriness of the rice and it adds a bit of a kick with the cayenne. This dish makes a really hearty lunch or a really easy dinner as it can basically just be chucked in a pan without any fuss.
Spectacular Spiced Mackerel Pilaf
Serves 4 250g brown basmati rice
1 tbsp oil
1 onion, sliced
2 garlic cloves, finely chopped
3 tsp grated fresh ginger
1 tsp ground cumin
1 tsp cayenne
1 tsp ground turmeric
3 cardamom pods, lightly crushed
1 bay leaf
450ml vegetable or chicken stock
4 smoked mackerel fillets, flaked
150g frozen peas
Salt and pepper
For the red onion pickle:
1 red onion, very thinly sliced
1 lime, juice only
1 tsp cayenne
Salt
Soak the rice in cold water for 30 minutes. Meanwhile, make the pickle by mixing together all the ingredients with a good pinch of salt. Cover and set aside. Rinse and drain the rice in a sieve.
Heat the oil in a deep frying pan, add the onion and cook for 5 minutes, until lightly coloured. Add the garlic, ginger, cumin, cayenne, turmeric and cardamom pods. Cook for 2 minutes then stir in the rice. Add the bay leaf and stock and bring to the boil. Reduce the heat, cover and simmer very slowly for 20 minutes. Checking everyone so often that there is still some liquid at the bottom - add more stock if needed!
Stir in the flaked mackerel and the peas, cover and turn the heat off. Leave the pilaf for about 5-10 minutes so that the rice will dry out and become really tender and the mackerel will heat through. Serve with the pickle on top.
TIP: This tastes AMAZING the next day either hot or cold so make a big batch and enjoy!
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