Every time I open Nadiyah’s cookbook in search for something to make for breakfast, I come across this recipe and I will not lie. I am intrigued.
Well wouldn’t you be, I could not imagine eating rice and cream for breakfast so early in the morning. I would not be able to keep my eyes open for the remainder of the day.
With today being a public holiday, I decided to try it out and it seemed quick to make especially seeing as my father was at home.
When I woke up this morning after 8 he asked what was for lunch, I told him I am not sure yet, I still have 4 hours to decide to which he replied…no… during the week, if he is at work he eats his lunch at 10am. Only on weekends does he eat lunch late.
Which meant that I had to stand in my pajamas and start making lunch even before I even had breakfast. Since when did we move lunch forward???? Typical man, you can see he doesn’t cook. He expects a wholesome, hearty meal in a short time frame… this is not Masterchef.
All in all , the dish was super easy to make, because one of the ingredients is ready cooked mackerel. Cuts the cooking time in half.
When he arrived at the table at 10am sharp, lunch was steaming hot.
I asked him what he thought of it and his snotty remark… anything tastes good when you are hungry yet he had 3 helpings, he should be grateful I didn’t make him starve till12 or worst make him the dreaded toasted cheese sandwich.
My verdict, I actually enjoyed it. I didn’t think I would, because I am not a lover of the boiled egg, but because it was cut so thinly, I didn’t have that overly eggy taste in my mouth.
- 250g x cooked white rice.
- 2 x tsp cumin powder.
- 2 x tsp coriander powder.
- 5 x tbsp. olive oil.
- 2 x tsp salt.
- 2 x onions, thinly sliced.
- ½ x tsp cayenne pepper.
- ½ x tsp garam masala.
- 3 x eggs, boiled, peeled and sliced into wedges.
- 225g x frozen peas.
- 500g x cooked mackerel, shredded.
- 50ml x cream.
- Heat oil in a pan.
- Add the onions and saute till transparent.
- Add the spices and salt and toss to mix.
- Add the frozen peas and a little water.
- Cover and cook for 10 minutes.
- Add the shredded fish and rice and toss to coat the rice with the spices.
- Cover and cook till all the liquid had been absorbed.
- Add the cream and mix.
- Cook uncovered till the cream has cooked away.
- Garnish with the egg wedges.