Juice 1 lemon, plus extra wedges to serve (optional)
Handful of parsley, roughly chopped
Directions
Step 1
Heat the oil in a large deep frying pan. Gently fry the onion for 8-10min until soft. Add the spices and cook for 1min. Stir in rice, so it is coated in the spicy oil, and fry for 1min. Add the stock, bring up to the boil and simmer for 3-5min, until piping hot.
Step 2
Meanwhile, bring a medium pan of water to boil, add eggs and simmer for 7min to soft boil. Drain eggs into a colander and run under cold water until cold, then peel and halve. Flake the mackerel, discarding any skin
Step 3
Mix the tomatoes, lemon juice and parsley with the rice mixture and season well. Top with mackerel and eggs. Serve with extra lemon wedges to squeeze over, if you like.
GH TIP: To ensure this is gluten free, check your spice mix and stock are ‘free-from’ before buying.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
