| 275 ml water |
| 150 g rice |
| a pinch of saffron |
| a pinch of salt |
| a dash of olive oil |
| 150-200 g smoked mackerel |
| milk to cover the fish |
| 1 bay leaf |
| half a dozen peppercorns |
| a pinch of chilli powder |
| 1/4 teaspoon turmeric |
| 1/2 teaspoon cumin seeds |
| 1/2 teaspoon coriander seeds |
| seeds from 2 cardamom pods |
| 2 eggs (or more if you like) |
| chopped fresh coriander |
 Bring the water to the boil, then add the rice, saffron, salt and oil. Stir briefly, then put the lid on and simmer over very low heat for 15 minutes, until the rice is tender and the water is absorbed. Remove from the heat.
Place the fish in a saucepan over medium heat, add enough milk to cover the fish, the bay leaf and the peppercorns, and simmer for approximately 5 minutes until the fish is ready to flake. Remove it from the heat, and, when cool enough to handle, remove the skin and break the flesh into medium-sized pieces.
Place the chilli powder, turmeric, cumin, coriander and cardamom seeds into a small frypan and dry roast them over medium heat for a couple of minutes until they are aromatic. Remove from the heat and grind using a mortar and pestle.
Put the eggs in a saucepan of cold water. Bring it to the boil, boil for 6 minutes, then remove from the heat and cool the eggs under running water. Peel and halve the eggs.
Mix together the rice, mackerel, ground spices and some chopped coriander leaves. Serve with the eggs.
Comments (2)
18 September 2004
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