Heat a tablespoon of oil in a large saucepan and add the chopped onion and chopped kale.

Cook until softened and add curry powder.

Cook for a further couple of minutes.

Add the rice and combine the rice with the onion and curry powder well.

Add the vegetable stock.

Bring the mixture to a simmer, then place a lid over the pan and cook for 15 minutes.

Whilst the rice is cooking, boil the eggs for around 6 mins, or to your own preference.

Peel and set aside the cooked eggs.

Remove the pan from the heat and add the peas to the mixture. Cover and leave to sit for 5 minutes.

Remove the skin from the mackerel fillets and break into large flakes, then mix gently through the rice.

Cut the eggs into quarters and serve on top of the kedgeree.