Quick Curried Mackerel Rice

Serves 4

A quick and easy way to serve this delicious, oil-rich fish, courtesy of Seafish, the leading industry authority dedicated to promoting quality, sustainable seafood.

Ingredients
455g (1lb) 'ready to eat’ peppered smoked mackerel fillets, skinned and roughly cubed
2 x 277g canned rice
2 x 15ml spoon (2 tablespoons) oil
1 large onion, chopped
2 cloves garlic, crushed
2 x 15ml spoon (2 tablespoons) curry paste
1 x 420g can chick peas
bunch fresh chopped parsley
150ml (5 fl oz) double cream (optional)


Method
1.    Cook the rice according the instructions and set aside.
2.    Heat the oil in a pan.  Add the onion and garlic, cook for 3-4 minutes until soft.
3.    Stir in the rice, curry paste and fish.  Reduce the heat and cook for 5 minutes.
4.    Add the chick peas, parsley and cream (if used).  Serve immediately with tomato and red onion salad.


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