Smoky, salty mackerel works well with snappy, fresh flavours. This health-fuelled biryani-inspired rice dish is peppered with fresh lime, ginger and chilli. Perfect for warming up a cold evening. Lip-smackerel-ing good!
Prep Time
30 min
Cuisine
Indian
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1 x 100g British smoked mackerel fillet<span class="strong">†</span>
130g basmati rice
Typical Values
per 100g
per serving
Energy
575 kJ 136 kcal
1718 kJ 406 kcal
Fat of which saturates
3 g 0.8 g
9.1 g 2.3 g
Carbohydrate of which sugars
21.3 g 2.2 g
63.4 g 6.5 g
Fibre
2 g
5.9 g
Protein
6.5 g
19.4 g
Salt
0.64 g
1.9 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Add the rice, 375ml (750ml) water and salt (optional) to a pot over a high heat and bring to the boil, then reduce the heat to low, cover with a lid and cook for 10-15 min or until the water has absorbed
Check occasionally to prevent over-cooking and once done, drain and rinse with cold water
2
Meanwhile, peel and slice the onion(s) finely
Add 2-4 tbsp olive oil in a large, wide-based pan (preferably non-stick) over a medium heat
Once hot, addthe onion and cook for 5-8 min or until slightly golden and starting to caramelise
3
Meanwhile, slice the chilli(es) in half lengthways, scrape the seeds out with a teaspoon and slice finely
Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)
4
Add the chilli (can't handle the heat? Go easy!), curry powder and the ginger to the onions
Cook for a further 1-2 min
Tip: Add more oil if too dry
5
Add the cooled rice to the pan and mix in gently
Tip: Cooling the rice stops it clumping together
Cook for 4 min or until the rice has warmed through
6
Meanwhile, slice the cherry tomatoes in half
Cut the lime(s) into quarters
Chop the coriander finely, including the stalks
Peel the skin off the mackerel (discard) and tear it up
7
Add the mackerel, cherry tomatoes, juice of half the (whole) lime and half the coriander to the pan and reduce the heat to low
Carefully stir all the ingredients through the rice
Taste and tweak for seasoning
8
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