A favourite dish from the ‘70s which has made a comeback and is now seen on the menus of many trendy cafes.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp butter
1 onion, diced
1 clove garlic, crushed
2 tsp curry powder
½ tsp turmeric
1 cup basmati or long-grain rice
2 ¼ cups water or fish stock
2 cups Wattie’s Frozen Baby Peas
200 g smoked fish, flaked
¼ cup chopped parsley
1 spring onion, sliced
1 lemon, cut into wedges
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How do I make it ?
Hard boil the eggs and set aside.
In a large saucepan, heat the butter over a medium heat. Add the onion and garlic and cook gently until the onion is soft. Add curry powder, turmeric and rice and continue cooking while stirring for 1-2 minutes.
Pour in the water or stock and bring to the boil. Cover the pan with a well-fitting lid. Turn down the heat to low and cook for 15 minutes. Stir through the frozen peas and continue cooking for a further 5 minutes, or until the rice is cooked and the liquid has evaporated. Season with salt and pepper. Stir through the smoked fish flakes and parsley.
Garnish with spring onion, quartered boiled eggs and lemon wedges.