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Smoked mackerel & lentil khichri
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1 tbsp olive oil
28g pack coriander, leaves picked and stalks chopped
1 small red onion, finely chopped
1 tbsp garam masala
100g red lentils, rinsed
500ml Cooks’ Ingredients Vegetable Stock
1 bay leaf
1 cinnamon stick
100g cooked basmati rice, (or use a pouch of pre-cooked rice)
150g smoked mackerel fillets, flaked
Juice of half a lemon
2 medium Waitrose British Blacktail Free Range Eggs, hard-boiled and quartered
1. Heat the oil in a large frying pan, add the coriander stalks, onion and garam masala, and cook for 5 minutes until softened.
2. Add the lentils and coat well in the oil. Add the stock with the bay leaf and cinnamon stick, season, cover and simmer for 15 minutes until the lentils are tender.
3. Stir in the cooked rice, then add the fish flakes and gently heat through. Add the lemon juice and season well.
4. Serve garnished with the hard-boiled eggs and coriander leaves.
Typical values per serving:
This recipe was first published in January 2017.