Ingredients

  • 1/4 pound basmati rice
  • 2 eggs
  • 2 tablespoons oil
  • 2 teaspoons curry powder
  • 1 bunch spring onions (sliced)
  • 4 ounces mackerel fillets (in olive oil, drained)

Directions

  1. Cook the rice in 3/4 cup boiling salted water according to the package directions. Drain and set aside.
  2. To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water. Peel and halve the eggs.
  3. Meanwhile, heat the oil in a wok or a large frying pan and briefly toast the curry powder. Add the rice and sauté for about 5 mins. Add the spring onions and cook briefly. Season to taste. Add the mackerel and serve garnished with eggs.
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NutritionView more

480Calories
Sodium7%DV170mg
Fat32%DV21g
Protein45%DV23g
Carbs17%DV50g
Fiber12%DV3g

PER SERVING *

Calories480Calories from Fat190
% DAILY VALUE*
Total Fat21g32%
Saturated Fat2.5g13%
Trans Fat
Cholesterol240mg80%
Sodium170mg7%
Potassium540mg15%
Protein23g45%
Calories from Fat190
% DAILY VALUE*
Total Carbohydrate50g17%
Dietary Fiber3g12%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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