Method

1. 1 Begin with preparing the fish. Pull off the skin of the mackerel fillets with your finger. it will peel very easily, no knife requiered. Carefully cut an incision on either side of the bone center-line and discard the bony section. Flakes the Mackerel with your fingers, while checking and discarding any residual bones.
2. 2 Warm a wide pot to a medium heat on the hob. Add the oil and diced onions.
3. 3 Cook for 5 to 10 minutes, until the onions are soft and translucent.
4. 4 Add the grated ginger and all the Spices, stir to toast the spices for a minute or two.
5. 5 Tip in the rice and stir to coat the grains.
6. 6 Pour in the stock, stir once more, then put the lid on and cook for 12 -15 minutes on a simmer.
7. 7 In the meantime add the chopped chives to the creme fraiche and stir together.
8. 8 Check that the rice is cooked to your liking, if it's dry and undercooked add a splash of boiling water and cook for a further couple of minutes.
9. 9 Add the frozen peas and cook for 2-3 minutes.
10. 10 Scatter in the flaked, deboned mackerel, gently fold in to heat through.
11. 11 Serve with a dollop of creme fraiche, a lemon wedge and top with the quartered boiled eggs.
12. 12 Enjoy....