Instructions

1. Place the eggs in a saucepan and cover with boiling water. Simmer for 5 minutes and then immediately transfer them into a bowl of cold water to stop them from cooking any further. Once cool, peel the eggs and cut in half.
2. Whilst the eggs are cooking open the tins of mackerel and pour about 1/2 tbsp of oil from one of the tins into a frying pan. Add the onion and cook for 3-4 minutes until the onion is soft.
3. Add the curry and powder, stir well and cook for another 1 minutes.
4. Next add in the microwave rice, peas and water and cook for 4 minutes.
5. Finally, drain the mackerel from the remaining oil and gently fold it into the rice and leave it to warm through for about a minute.
6. Season to taste with salt and pepper and then serve immediately topped with the eggs and finished with lemon juice and chopped parsley (optional).