Lightly spiced and completely delicious, this simplified take on the traditional Anglo-Indian breakfast dish uses tinned mackerel rather than the typical smoked haddock, as well as the delicately spiced grains of Tilda Basmati Aromatic Spices for another time-saving shortcut. Total cooking time: 10 minutes. That’s breakfast, brunch or lunch in the same amount of time it takes to hard boil an egg.
You will need: (serves 2-3)
– 2 eggs
– 1 pouch Tilda Basmati Aromatic Spices
– 1 onion, roughly chopped
– 2/3 tomatoes, quartered
– 1 tin mackerel in olive oil
– 1 lemon
– Butter (optional)
– Parsley (for serving)
– Salt and pepper
1. Boil the eggs for 10 minutes, then plunge under cold running water.
2. Meanwhile, melt the butter in a large frying pan or use the olive oil from the tinned mackerel. Add the onion and fry gently until softened, then add 1tsp turmeric and cook for a further 2-3 minutes.
3. Pour in the rice and stir well to break up the clumps. Add the tomatoes and the juice of half the lemon. Combine well and cook for another 2 minutes.
4. Flake in the mackerel, keeping the chunks large. Heat through and season with salt and plenty of freshly ground black pepper.
5. Pour into a serving dish.
6. Peel the eggs and halve them. Arrange in the dish, with a sprinkle of salt and pepper on each egg and finish with lemon slices and a few sprinkles of parsley.
7. Et voilà!