Bring a small saucepan of water to the boil and lower in the eggs. Cook for 6½ mins before removing and plunging into ice water. Peel the soft-boiled eggs and set aside.

Flake the mackerel fillets into bite-sized chunks, finely slice the garlic and spring onions and halve the tomatoes. Slice the cucumber in half, lengthways, and use a small spoon to remove the seeds. Cut into thin slices.

Set a wok over a high heat and add a shot of sesame oil. Add the cooked rice and break up with the back of a ladle or spoon. Cook for 2-3 mins until it starts to crisp-up and caramelise. Tip out onto a plate and return the wok to the heat.

Add another shot of oil and tip in the garlic and curry paste. Cook for 1-2 mins before adding the tomatoes. Stir fry for 2-3 mins until they start to blister and the skins loosen. Now return the rice to the pan and toss through the curry paste, mackerel, and tomatoes.

Add the spring onions, soy sauce and basil leaves. Add the juice of 1 lime and divide between warm bowls. Serve with sliced cucumbers, extra lime, and a soft-boiled egg.