1 large carrot, peeled and chopped
2 red chillies, finely chopped
2 red chillies, thinly sliced
handful fresh coriander, left whole to garnish
3 garlic cloves, finely chopped
1 lime, cut into 6 to serve
1 tbsp lime juice
1 onion, finely chopped
1 red pepper, chopped
1 pineapple, cut in half lengthways, hollowed out and flesh cut into bite-sized pieces (reserve the hollowed-out pineapple halves to serve)
5 shallots, finely chopped
400g/14oz cooked jasmine rice (preferably day-old)
1 tbsp tamarind paste
salt and freshly ground black pepper
50g/1¾oz salted peanuts, crushed
pinch salt
2 tbsp sweet soy sauce (kecap manis)
2 tbsp soy sauce
2 tbsp light soy sauce
1 tsp caster sugar
2 tbsp vegetable oil
3 free-range eggs, lightly beaten
4 mackerel fillets, skin on and pin boned
80g/3oz peas (defrosted if frozen)