Ingredients

Step by step

1. Put the sultanas in a bowl and cover with freshly boiled water. Let them soak for 15 minutes, or until plump and softened. Drain and set aside.
2. Meanwhile, rinse the rice a few times until the water runs clear. Bring a large pan of water to the boil with the turmeric and 2 teaspoons of salt. Add the rice, bring back to the boil, reduce the heat and simmer for 10 minutes, or until the rice is just tender. Drain, rinse under cold water and then drain thoroughly again. Spread out on a baking tray and transfer to the fridge to chill and dry out slightly.
3. Bring a small saucepan of water to the boil. Add the eggs and cook for 7 minutes. Remove from the heat, drain and refresh under cold water, then let sit in cold water until completely cool.
4. Put the kale in a large bowl, drizzle over 2 teaspoons of the lime juice and add a large pinch of salt. Massage the kale for 5 minutes until softened. In a small bowl, combine the remaining lime juice with the yogurt, curry powder and honey. Season to taste.
5. Toss the chilled rice with the plump sultanas, kale, mackerel and coriander, then season with freshly ground black pepper and transfer to a platter. Peel and cut the eggs into quarters and arrange on top. Drizzle with the yogurt dressing, and serve with the lime wedges on the side.