4 entire smoked mackerel filets, skin on
1 ½ tbsp olive oil
1 tsp coriander seeds
6-8 curry takes off
1 tsp mustard seeds
1 onion, finely cleaved
1 carrot, finely cleaved
1 leek, cut
½ little pack coriander, stalks cleaved, leaves picked to embellish
1 sound leaf
2 garlic cloves, pulverized
200g b asmati rice, washed
1 tsp turmeric
1 tsp medium curry powder
1 tsp white pepper
hot red bean stew powder
200g cooked solidified peas
handle of spread
6 eggs, bubbled for 7 mins
1 lime, ½ squeezed, ½ cut into wedges
Recipe:
Pour 500ml bubbling water over the fish filets and put aside. Warmth the oil in an extensive, overwhelming bottomed skillet over a medium-high warmth. Include the coriander seeds, curry leaves and mustard seeds, and cook until the point when the seeds begin to crackle, around 1 min or somewhere in the vicinity. Include the onion, carrot, leek, coriander stalks, cove leaf and a squeeze of salt, turn down the warmth and cook for 8-10 mins. Include the garlic and cook for 2 mins more.
Include the rice and panfry for a couple of mins, ensuring that it doesn't stick. Deplete the mackerel water into the skillet, at that point mix in the flavors and increment the warmth. Convey to the bubble, at that point turn the warmth down low, cover and cook for 15-20 mins. Expel from the warmth and leave the rice to steam-cook with the cover on for 15 mins. (On the off chance that the rice is as yet not cooked through, add some water and come back to the warmth for a couple of mins.)
Peel and dispose of the mackerel skin. Drop up the fragile living creature and blend it into the rice alongside the cooked peas and margarine – the mackerel ought to be warmed through by the lingering heat – yet in the event that not, come back to the warmth for several mins, mixing so it doesn't stick. Blend in the lime juice, at that point cleave up two of the eggs and mix through.
Serve finished with the rest of the eggs cut into quarters, the coriander leaves and some pepper.
No comments:
Post a Comment