Rice with hard-boiled egg and poached mackerel

Ingredients

Directions

1. 1

   Prepare rice in boiling salted water according to package instructions. Boil eggs in boiling water for about 10 minutes until hard.

2. 2

   Wash the fish, dab dry and place in a large pan with the bay leaf and a high rim. Add water until the fillets are covered with water. Bring to the boil covered and simmer over a low heat for 5-7 minutes.

3. 3

   Meanwhile peel the ginger and garlic. Finely crush the ginger in a mortar. Finely chop the garlic. Clean and wash spring onions and cut into rings. Clean, wash, quarter and seed the tomatoes.

4. 4

   Cut quarter into pieces. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Drain eggs, quench and peel. Take fish out of the pan, drain and let it cool down.

5. 5

   Peel off skin and pluck fish fillets into pieces.

6. 6

   Heat the fat in a large pan. Fry the ginger, garlic and mustard for 2-3 minutes, turning them over. Sprinkle with curry and sauté briefly. Add tomatoes, chilli, lime juice, spring onions and 5 tbsp. water, bring to the boil and simmer for about 5 minutes.

7. 7

   Drain the rice and let it drain well. Stir fish and rice into the tomato mixture, season with salt and pepper.

8. 8

   Quarter eggs. Wash coriander, shake dry and pluck leaves. Chop 1 tbsp. coriander leaves and mix with yoghurt. Arrange rice-mackerel pan on plates. Place 3 egg quarters on each and sprinkle with coriander.

9. 9

   Add a little yoghurt-coriander dip, add the rest of the dip.