Try swapping the mackerel for hot smoked salmon, for a luxurious twist
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Yields:
4 serving(s)
Prep Time:
35 mins
Cook Time:
30 mins
Total Time:
1 hr 5 mins
Cal/Serv:
545
Ingredients
1Tbsp.
vegetable oil
1
onion, finely chopped
15g
fresh root ginger, peeled and finely grated
11/2Tbsp.
mild curry powder
1tsp.
turmeric
200g
long grain rice
600ml
hot vegetable stock
300g
frozen leaf spinach
200g
peppered mackerel fillets
4
medium eggs
Juice 1/2 lemon, plus wedges to serve
3Tbsp.
double cream
Directions
Step 1Heat oil in a large, deep frying pan over low heat and gently fry onion with a large pinch of salt for 8-10min, until softened.
Step 2Add ginger, curry powder and turmeric and cook, stirring, for 2min. Stir in rice and cook for 1min.
Step 3Add stock, bring to the boil then cover with a lid, reduce heat and simmer gently for 10min, until the rice is just tender.
Step 4Meanwhile, defrost spinach in a microwave or in a sieve in the sink by pouring over a kettleful of freshly boiled water. When defrosted and cool enough to handle, lift up and squeeze out all excess moisture. Set aside until needed.
Step 5Flake the mackerel, discarding skin. To poach the eggs, bring a large, deep pan of water to the boil, then reduce to a simmer. Crack an egg into a ramekin or coffee cup, then pour it into the simmering water. Working quickly, add remaining 3 eggs. Poach for 4min, or until the whites feel firm but the yolks are soft. Lift eggs out with a slotted spoon and drain on kitchen paper.
Step 6Gently stir the mackerel, spinach and lemon juice into the rice. Remove from heat, cover and rest for 2min, until warmed through. Divide between 4 shallow bowls, drizzle over the cream, top each with a poached egg and serve with the lemon wedges to squeeze over.
Per serving:
Calories: 545
Protein: 23g
Fat: 24g
Saturates: 7g
Carbs: 56g
Sugars: 5g
Fibre: 5g
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