Instructions

1. Skin the mackerel and check the fish for small bones. Flake the flesh into a small bowl.
2. Heat the olive oil in a large, shallow pan over a medium heat. Add the onion and garlic, then sauté or 5 mins, until the onion has softened Add the coriander, turmeric and curry powder and stir for a few seconds.
3. Add the peas and about half a cup of water. Put a lid on and steam for 3 minutes. Season with slat and pepper, then stir in the rice.
4. Keep stirring gently until well combined, then fold through mackerel and the herbs.
5. Serve warm or at room temperature.