Kegeree - mackerel lemon rice

This is a dish that is close to my heart. It is a dish that involves indian spices with, in my eyes, the very European smoked mackerel. Its a brilliant combination of vibrance and smokiness. It will bring sunshine to the greyest and rainiest days, of which we have many here. 

Traditionally this dish is served for breakfast but I ate it for dinner, lunch would work too. 

There are many version on this dish, most using haddock and not mackerel. Most recipes include using curry also something I didn't. 

Here are the ingredients I used - feeds 2: 

2 hard boiled eggs 

1 file of smoked - deboned - mackerel

2,5 dl brown basmati rice 

3,5 dl water

half a thumb size piece of fresh ginger

1 dl green (frozen) peas

1 tbsp mustard seeds

1/2 tbsp turmeric powder

1 yellow onion

1/3 fresh red chili 

1 dl yoghurt

1 lemon - juice

drizzle of cooking oil or unflavored coconut oil

small handful of parsley

salt & pepper 

1. Begin by washing your rice, then pour into a pan and add 3,5 dl water add the turmeric. Use a lid. 
2. bring the rice to a boil and then turn down the heat till the lowest possible heat. Give the rice 1 stir and then leave for 15min. Do not stir again. 
3. Meanwhile peel and chop the onion, garlic, chili and ginger. 
4. Once the rice is done, set it outside with a lid to allow it to cool. Do not stir it at this point or it will turn into a starchy mess. 
5. Add the oil of your choice to a large frying pan, once hot add the onion, ginger and chili and mustard seeds. 
6. Fry these till they have a glaze and have softened slightly, add the mackerel and continue the frying. 
7. Season with salt & pepper. 
8. Now add the rice and fry for about 1min. Mixing all the ingredients, to make sure all the flavors mingle and mix.
9. Take the pan of the heat and add half the lemon juice, mix. 
10. Add the yoghurt, mix. 
11. Now plate the kegeree and sprinkle the chopped parsley ontop of each portion. 
12. Add more lemon juice if you like.