Toddle About magazine asked us to tell us about one of our favourite recipes this month, and our cook, Rachael, suggested this delicious meal that is loved by the babies and pre-schoolers alike.
We’ve adapted the amounts to serve 4.
Small amount of vegetable oil or butter
1 tablespoon curry powder
1 garlic clove, crushed
½ teaspoon turmeric
750ml vegetable stock
1 onion minced or chopped finely
2 tins of mackerel in brine or one pack of smoked fillets
2 tablespoon fresh or dried parsley
Juice of a lemon or lime
Frozen peas and sweetcorn
Cook the onion in a large casserole dish, in the oil or butter until soft. Add the curry powder, garlic, turmeric and rice. Stir and then add the stock.
Bring to the boil and then simmer until the rice is tender. You may need to add more water.
Meanwhile, hard-boil the eggs in a separate saucepan. Cool, shell and chop.
When the rice is nearly cooked, stir in the frozen vegetables and allow them to heat . Then add mackerel, parsley and lemon or lime juice until the whole dish is piping hot.
Top with the chopped eggs and serve.