After my brother went fishing on a charter boat, we had so much mackerel to eat. This recipe was an easy and flavoursome way to use up some of the leftovers.
In a pan, lightly toast coriander, cumin, fennel and cardamom seeds until slightly brown and flavours are released.
Remove from heat and grind with garlic, turmeric, salt and pepper in a mortar and pestle, until a consistent texture is formed.
In a wide-base pan (30cm), melt butter with oil. Add rice and stir until glossy.
Add stock and ground spices and stir briefly to combine evenly. Cover pan, maintaining heat until boiling, then reduce to a simmer. Stir once or twice throughout cooking, adding water if necessary.
Before rice is cooked (approx. 10 mins), add carrots and peas.
Just before removing from heat, add fish and mix to combine. (Fish only needs to be warmed through.)
Serve in a large dish, sprinkled with flaked almonds and chopped parsley.
Chicken could be used instead of fish.
Zucchini is also an option to add more vegetables.
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