Why Make This Recipe
Smoked mackerel pilau rice is a delicious and simple meal that combines flavors and textures in a satisfying way. This dish is great because it is quick to prepare and packed with nutrients. The smoky taste of the mackerel adds depth, while the spices bring warmth and flavor. It’s perfect for a weeknight dinner or a lunch that is both filling and healthy.
How to Make Smoked Mackerel Pilau Rice
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 rapeseed oil and onion, stirring well. Cover with a lid and cook for about 10 minutes until the onion is softened.
- Add the garlic and curry powder, stir-frying for 1 minute.
- Add the basmati rice and stir to coat it with the oil and spices. Then, add the stock and mix well. Cover with a lid.
- Bring the mixture to a boil. Lower the heat and let it simmer gently for about 15 minutes. Check to make sure it doesn’t dry out.
- Once the rice has absorbed all the stock and is tender, if needed, add a splash of boiling water and cook for another 5 minutes.
- Stir in the flaked mackerel, peas, lemon juice, and parsley (if using). Mix carefully to avoid breaking the mackerel too much. Season with salt and pepper, and cook for 1 more minute to heat through.
- Serve hot.
How to Serve Smoked Mackerel Pilau Rice
This dish can be served straight from the pot. Accompany it with lemon wedges to squeeze over the rice before eating. A fresh green salad on the side can also balance the richness of the mackerel.
How to Store Smoked Mackerel Pilau Rice
Store any leftovers in an airtight container and refrigerate. It should be eaten within 2-3 days. Reheat gently in a microwave or on the stovetop with a splash of water to keep it moist.
Tips to Make Smoked Mackerel Pilau Rice
- Make sure to check the rice while it’s cooking to avoid burning or drying out.
- For an extra kick, consider adding freshly chopped chili or using spicy curry powder.
- If you’re in a hurry, you can use pre-cooked rice and just add the other ingredients together.
Variation
You can mix in other frozen vegetables like corn or bell peppers for added color and nutrition. If you prefer a vegetarian version, you can replace the smoked mackerel with roasted chickpeas for a plant-based protein source.
FAQs
Can I use fresh mackerel instead of smoked?
Yes, you can use fresh mackerel, but you’ll need to cook it first and add it to the dish once it’s fully cooked and flaked.
Is this recipe gluten-free?
Yes, as long as you use a gluten-free stock and ensure that your curry powder is also gluten-free.
Can I make this recipe ahead of time?
Yes, you can prepare the dish ahead of time and store it in the fridge. Just reheat before serving.
