A classic rice dish with smoked mackerel and egg, flavoured with Indian spices.
Place the fish into a deep pan, pour over the milk, cover and bring to the boil. Take off the heat and allow to stand covered for 5 minutes to cook through.
Spoon the flavour shot and onion into a sauté pan, cook on a medium heat for 7-8 minutes, stirring. Lift the fish from the milk with a slotted spoon, discard the skin and bones, cover to keep warm and set aside. Reserve the milk.
Add the rice to the onion mix, keep stirring for 1 minute, so that the rice is coated, then add the peas and stir through. Pour in the reserved milk and water. Bring to the boil, simmer for 8 minutes, covered. Turn the heat off and rest for 10 minutes, covered.
Lay the whole pieces of fish on top of the rice. Cover and leave to stand for the flavours to combine. Meanwhile, put the eggs in a pan, cover with cold water, bring to the boil and then simmer for 6 minutes. Remove from the heat and plunge into cold water to prevent the eggs discolouring. Crack and remove the shells, then quarter the eggs.
To serve arrange the eggs over the rice and flake the fish into big pieces with a fork.