Chop the onion and garlic, and strip the thyme (if you are using fresh). Debone and flake the fish. Keep all aside.
Wash the rice at least three times until the water is no longer cloudy. Drain in a colander.
Heat oil in a sauce under medium heat and pour in the onions.
Allow to cook until the onions start to brown, then add the garlic, ground pepper and curry powder.
Stir for around 30 secs. Pour the coconut milk into the pan.
Add the thyme, crayfish and some salt. Then pour in the rice and some salt. Add the smoked mackerel.
Add enough water to cook the rice, taking into consideration the added coconut
Cover the pan and bring the mixture to boil. When the rice has nearly absorbed all the liquid, add the peppers and cover the pan. Reduce the heat until the rice absorbs all the liquid. Remove from heat and fluff the rice with a fork.