I haven't had kedgeree for ages, but somehow it felt like the right thing for a hot summer evening's teatime yesterday. This was partly based on memories of my mum's kedgeree and partly on some online recipes. Serves 3 or 4 people.
In a pan, heat up some oil. Chop the onion up and add it to the pan, with the curry powder. Fry the onion gently until softened, then pile the rice on top. Stir it all around, then add boiling water to come about half a centimetre above the top of the rice. Bring to the boil, stir once, then put the lid on and turn the heat right down. You'll be leaving this for about 25 minutes to cook gently, adding the frozen peas in the last five minutes so that they warm up.
In the meantime, hard-boil the eggs. (I put them in a pan of boiling water, took them off the heat, left them for 12 minutes to cook, then plunged them into cold water to stop them cooking.) Give them time to cool down a bit.
Break the mackerel into flakes, trying to pick out any noticeable bones as you do so.
When the rice+onions+peas is done, stir it with a fork to fluff the rice up. Peel and quarter the eggs, then gently mix the mackerel and eggs into the mixture.