Mackerel Curry with Poached Eggs

Steps

1. 1
   Heat half a tablespoon of olive oil in a pan and stir-fry the green and red bell peppers over high heat, seasoning lightly with salt until lightly browned. Remove and set aside.
2. 2
   In the same pan, add 1 tablespoon of olive oil and the chopped onion. Stir-fry over high heat, letting the edges brown before flipping and flattening repeatedly until the onion turns a deep golden color. Turn off the heat and push the onion to one side.
3. 3
   Tilt the pan, add half a tablespoon of olive oil, and toss in the cumin seeds and one-third of the dried chili pepper. Let the residual heat bring out their aroma, then mix with the onion.
4. 4
   Add the chopped garlic and ginger, turn the heat to low, and stir until fragrant. Add the curry powder and stir-fry for about 1 minute to combine, keeping the heat low throughout to prevent burning.
5. 5
   Place the boiled tomatoes in the center of the pan, turn the heat to high to thaw and mix them into the curry base, then season with honey and salt.
6. 6
   Stir in the sautéed bell peppers, then add the mackerel along with its broth, gently splitting it along the backbone rather than breaking it into small pieces. Simmer for 2 to 3 minutes to let the flavors meld, then adjust the seasoning with salt and pepper.
7. 7
   For the poached eggs, add 1 tablespoon of vinegar to simmering water and stir to create a gentle swirl. Carefully slide the eggs in one at a time, rolling them for about 30 seconds until the yolks set, then turn off the heat, cover, and let sit for about 2.5 minutes. Check the firmness and let sit a bit longer in 20-second increments if needed, then remove and drain on paper towels.
8. 8
   Serve the mackerel curry alongside hot steamed rice and top with a poached egg. For a kid-friendly version, omit the chili pepper, use less curry powder, and add coconut milk or regular milk for a milder taste.