Cut black pudding into chunks and fry until slightly crispy, drain and set aside. Fry chopped shallots in butter
until translucent, then add carnaroli rice and stir to coat the grains well. Now add some chicken stock and simmer
the rice, adding more stock as it gets absorbed. When the rice is cooked, stir in a tsp curry powder.
Remove the skin from cooked smoked mackerel fillets, breaking them up into chunks and stir into the rice, together with
the black puddling and shelled and quartered hard-boiled eggs. Cover and heat gently to ensure everything is piping hot.
Season well with salt, black pepper and paprika, garnish with coriander leaves and serve in warm bowls.