Ingredients         

Serves 4

3 cups Basmati rice              

2 Red bell peppers               

2 Red chilies          

3 Large tomatoes 

2 Large white onions          

1 Whole garlic bulb             

2 Tblsp Tomato paste      

100 ml Olive oil                

10 g Fresh ginger, finely chopped             

1 Tblsp Curry powder    

5 sprigs of Thyme             

6 cups Vegetable stock   

1 Tblsp Butter     

5 Bay leaves           

2 tsp desert salt                       

240 g Grilled mackerel fillets in oil              

20 g Chives, thinly sliced                                      

Method:                             

Preheat oven to 200 degrees Celsius.                 

Roughly cut the red bell peppers, chilies, large tomatoes and 1 white onion and place in a roasting tray, keep garlic bulb whole, drizzle with olive oil and season.                     

Place roasting tray in preheated oven and roast for 30 - 40 minutes.                

Add 100ml olive oil to a pan over medium heat, finely chop 1 white onion and sauté tomato paste for a further 5 minutes.              

Add butter, thyme, curry powder, bay leaves and sauté for 5 minutes until aromatic.              

Transfer roasted vegetables to a blender, squeeze out soft garlic and blend until smooth.                

Add blended sauce to the onions. Add basmati and salt mix and incorporate into the sauce.                          

Pour in vegetable stock and allow to cook until rice has soaked up the stock.                        

Remove mackerel fillets from oil and break the pieces into the rice with your hands.                      

Bake the rice in the oven and for 8 - 10 minutes.                                

Garnish with chopped chives and serve with Leopard's Leap Shiraz.