– Serves 3-4 –
4 eggs
3 smoked mackerel fillets, or 180g hot smoked salmon
300g long-grain brown rice
2 tablespoons olive oil
1 large onion, finely diced
2 garlic cloves, finely sliced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric (or fresh if you can get it, peeled and grated)
2 heaped tablespoons curry powder
1 red chilli, deseeded and finely sliced
4 tomatoes, deseeded and chopped
Juice of 1 lime
4 tablespoons Greek yoghurt
Large handful of fresh coriander, chopped Large handful of fresh parsley, chopped

1. Boil some water in a small saucepan and add the eggs, boiling for 4-5 minutes depending
on how runny you like them. Run under cold water to stop them cooking and leave them to
one side.
2. Cook the rice according to the packet instructions. This can be done in advance if you
wish, or this dish works well with leftover rice from the night before (don’t use it if it’s more
than 24 hours old).
3. When you’re ready to eat, heat the olive oil in a large pan and add the onion, garlic,
coriander, cumin, turmeric, curry powder and chilli. Leave the mixture to soften for about
10 minutes on a low heat, adding a little water to the pan to keep the temperature low. Stir
occasionally to make sure it doesn’t burn. Then add the tomatoes and lime juice and simmer
for 5 minutes.
4. Add the rice to the pan and mix everything together so the flavours disperse.
5. Flake in the fish watching out for bones in the mackerel. Then peel the eggs and quarter
them, adding these into the rice. Gently stir and heat everything through.
6. Serve each portion with a dollop of Greek yoghurt, a generous sprinkle of coriander and
freshly ground black pepper: this may help you absorb the curcumin, the bright yellow
chemical in the turmeric.