• all quantities are approximate—it's hard to go wrong with this recipe;
  • we have found that the rice ends up with a rather nutty texture (which we like). If you don't like nutty textures, cook for a bit longer;
  • serves 4.


  • 300g/10oz long-grain rice
  • 600ml/1pt hot vegetable/fish stock (from a cube is fine)
  • 1 tbsp korma curry paste
  • 100g/4oz frozen peas (we usually put in more)
  • 150g pack smoked mackerel (skinned)
  • 3 tbsp crème fraîche
  • 2 hard-boiled eggs, quartered lengthways
  • handful of coriander, to serve


  1. Put rice into large, microwaveable container. Mix together stock and curry paste, then pour over rice and cover with cling film and pierce it with a few holes. Microwave for 6 minutes on High.
  2. Break the mackerel into large chunks and stir through the rice along with the peas and crème fraîche, cover with cling film (pierced), then microwave for 6-8 minutes until rice is tender (or nutty!).
  3. Top with eggs and sprinkle with coriander.

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