Ingredients

• 1 tsp rapeseed oil
• 1 onion
• roughly chopped
• 1 garlic clove
• finely chopped
• 1 tbsp medium curry powder
• 250g/9oz basmati rice
• 500ml/18fl oz vegetable or chicken stock
• 200g/7oz smoked mackerel or smoked peppered mackerel
• skin removed and flaked into large pieces
• 80g/3oz frozen peas
• 1 lemon
• juice only
• plus wedges to serve
• 2 tbsp roughly chopped flatleaf parsley (optional)
• sea salt and freshly ground black pepper

Directions

• Heat a large saucepan until medium hot
• add the oil and onion and stir well. Cover with a lid and leave to cook gently for 10 minutes
• until softened.
• Add the garlic and curry powder and stir fry for 1 minute. Add the rice and stir
• then add the stock. Stir well and cover with a lid.
• Bring to the boil
• then turn the heat down and simmer gently with the lid on for about 15 minutes
• checking that it doesn’t dry out. When the rice has absorbed all the stock it should be tender. If not
• add a splash of boiling water then cook for a further 5 minutes and check again.
• Stir in the flaked mackerel
• peas
• lemon juice and parsley and mix carefully
• as you don’t want the mackerel to break up too much. Season to taste with salt and pepper and cook for 1 more minute to make sure it’s hot through
• then serve.