Photograph: Dan Jones
- 2 medium eggs, at room temperature
- 325 g skinless boneless smoked haddock fillet
- 1 bay leaf
- 40 g butter
- 1 tsp groundnut or vegetable oil
- 1 onion, finely chopped
- 200 g white basmati rice
- 1 tbsp mild curry powder
- 125 g frozen peas
- 4 tbsp flat-leaf parsley, roughly chopped
- 4 tbsp double cream
- lemon wedges, to serve
Put the eggs in a small pan, fill with boiling water, then cover and boil for 7 minutes. Drain the eggs and place in a bowl of cold water.
Put the haddock and bay leaf in a shallow pan and cover with cold water. Cover and simmer gently for 8-10 minutes until the fish flakes easily. Meanwhile, melt the butter and oil in a pan and cook the onion for 8-10 minutes until softened. Stir in the rice and curry powder; cook for 2 minutes.
Put the fish on a plate. Pour 600ml of the poaching liquid over the rice, add a pinch of salt, cover and cook on a low heat for 8 minutes until the rice is almost tender. Peel and quarter the eggs and flake the fish into chunks.
Add the peas to the rice and cook together for a further 4-5 minutes. Gently stir in the fish, most of the parsley and the cream. Season to taste and serve topped with the eggs, the remaining parsley and the lemon wedges.