This is a great recipe for kedgeree, lovely for tea and breakfast!. First fry the onion and pepper gently in groundnut oil until soft and slightly coloured.
Next add the curry powder and fry off for a minute or two before adding the rice to coat in the spice and onion mixture.
Add the stock and the peas, bring to the boil, stir once, cover and simmer until the rice has absorbed all of the liquid, this will take 20 mins.
Add the mackerel and warm through, garnish with the fresh herbs and eggs if using