Pour the boiling water into a saucepan over a medium heat. Add the eggs and set a timer for 6 ½ mins (for soft-boiled).

Meanwhile, get a large frying pan over a high heat and drizzle in a decent amount of oil. Peel the red onion, then coarsely grate the onion and the ginger directly into the pan. Add the curry powder and cook, stirring, for 1 min.

Squeeze the unopened rice pouches with your hands to separate the grains a bit, then open and tip into the pan along with a decent splash of boiling water. Add the frozen peas, stir and cook for a minute to defrost the peas.

Peel the skin off the mackerel and flake into the pan. Turn the heat down low, season with salt and pepper and leave to heat through.

Drain the eggs, place in a sieve and run under cold water until cool enough to handle. Peel the eggs and cut in half. Cut the lemon into four wedges. Top the kedgeree in the pan with the egg halves, lemon wedges and torn coriander. Serve straight from the pan into bowls.