Fish Kedgeree (from Dale Pinnock)

INGREDIENTS

Serves 1
Coconut oil, for cooking
½ small red onion, minced
½ red bell pepper, chopped
1 tsp curry powder
½ tsp turmeric
1 red chilli pepper, thinly sliced
½ cup brown basmati rice
sea salt and black pepper
1 large free-range egg
handful baby spinach
1 smoked mackerel fillet
1 tblsp live natural yoghurt

METHOD

• Heat the coconut oil over medium heat in a large pan, add the onion and red pepper, and cook gently until softened – about 5 minutes.
• Add the curry powder, turmeric, chilli pepper and rice, and stir for a few minutes to toast the spices slightly.
• Add enough water to cover the rice, season with salt & pepper, and simmer covered, over medium heat for about 20 minutes, or until the rice has softened.
• Boil the egg. Let it cool before peeling and cutting into quarters.
• Just before the rice is fully cooked stir in the baby spinach and cook for a few more minutes until wilted.
• When the rice is cooked, stir in the flaked mackerel and yoghurt.

Serve with a fresh green salad.