Curry rice with mackerel and egg

Ingredients for 3 servings:

• 2 mackerel(s)
• 1 tbsp rapeseed oil
• 1 bunch of spring onions
• 1 ½ cup(s) whole grain basmati rice
• 4 cups vegetable broth
• 1 ½ tbsp curry powder
• 2 tsp, leveled turmeric
• 1 tsp pepper
• 1 tsp cumin
• 1 tsp, heaped Pul Biber
• 4 eggs
• 1 lime(s), the juice
• 1 dashes soy sauce
• 1 tbsp herbs (basil, parsley, marjoram)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Mackerel Kedgeree

Cover and steam the mackerel for 30 minutes. While the mackerel is cooking, heat the rapeseed oil in a pan, add the turmeric, pepper, curry powder, and onions, and fry lightly. Add the rice and fry, then deglaze with the stock. Add the remaining spices and herbs and stir in with a wooden spoon. Cover and simmer over low heat, stirring frequently, for about 40 minutes, or according to the package instructions. Meanwhile, hard-boil and peel the eggs. Remove the skin and bones from the two mackerel, cut into pieces, drizzle with lime juice, and set aside until the rice is ready. Mix the fish with the rice, season with soy sauce and a little more curry powder, if desired. Transfer everything to a serving bowl. Cut the eggs into eighths and arrange them on top. This British dish with Indian influences was originally intended as a breakfast dish. With a salad on the side, I think it works well as a main course.