600ml hot vegetable or fish stock (from a cube is fine)
1 tbsp korma curry paste
100ml frozen peas
150g pack smoked mackerel, skinned
3 tbsp low-fat crème fraîche
2 hard-boiled eggs, quartered
handful coriander, to serve
Tip the rice into a large microwavable container. Mix together the stock and curry paste, then pour over the rice. cover with cling film and pierce a few times with a fork. Microwave for 6 mins on High.
Break the mackerel into large chunks and stir through the rice along with the peas and crème fraîche, then microwave for 6-8 mins more on medium until the rice is tender. Top with the eggs and serve sprinkled with the coriander.