This was really tasty, really easy to make and really economical.
I happened to have fennel, golden beetroot, courgette and spinach - but you could equally well use celery, carrot, mushrooms, frozen peas etc etc
Olive oil
Spring onions
Garlic
curry spices (whatever you have got)
Fennel
Golden beetroot
Courgette
Basmati rice
Spinach
Smoked mackerel
1. Chop and gently fry onion in olive oil, add crushed garlic.
2. Chop other firm vegetables - fennel, golden beetroot, courgette - and fry gently until nearly soft, for about 15 minutes, add curry powder and cook for another minute.
3. Add basmati rice, turn over a few times until everything is coated.
4. Add water/stock to cover the rice with a generous layer of liquid - at least 1 cm above the level of the rice.
5. Turn heat up and bring to the boil. As soon as it boils slam on the lid and turn the heat down to the minimum possible.
6. Leave to sit - do not stir - for 10 minutes.
7. Add generous handfuls of spinach and the flaked mackerel over the rice - slam lid back on, and leave for another 5ish minutes, for spinach to wilt and fish to heat through.
8. Stir through, serve, scoff.
