Vegetable and Smoked Fish Pilaf
I've used lots of ginger, just because I love it - but you could use a bit less if you prefer.
- 1 teaspoon olive oil
- 1 large shallot, finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoons finely chopped or grated ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 3/4 cup basmati rice
- 1/2 cup chicken stock
- 1/2 cup water
- 2 eggs
- 1 courgette, diced
- 1 cup broccoli florets
- 1/2 cup green beans, trimmed
- 1 cup smoked fish, roughly flaked
- 1 cup rocket leaves
- zest of 1 lemon
- lemon wedges and chilli (fresh or flakes) to garnish
Heat olive oil in a large saucepan. Add shallot, garlic and ginger and cook gently for 2-3 minutes. Add curry powder and cumin and stir, cook until softened. Add rice and stir to coat with spices. Add stock and water, bring to the boil, then reduce heat to very low and simmer, lid on, for 10 minutes.
Meanwhile, boil eggs for 6 minutes. Cool, peel and quarter. Set aside.
Steam beans, broccoli and courgette for 2 minutes. Add to rice mixture with smoked fish and mix well. Turn heat off and leave lid on for another 3 minutes. Add rocket and lemon zest and stir through.
Divide between plates, add egg and serve with lemon wedges. Season with black pepper and sprinkle with chilli if desired.
John Hawkesby’s wine recommendation
Stonecroft Old Vine 2010