Put haddock skin side up into a frying pan and pour over 500ml water. Add bay leaves and simmer.
Cook for 8–10 minutes until it flakes easily. Drain in a colander over a bowl, keeping this to cook the rice.
Put the rice into a rice cooker bowl and fill with the drained liquid to the level 1 white rice line.and stir in the rice. Select the ’WHITE RICE’, ’REGULAR’ or ’LONG GRAIN’ function and press ’START’.
While the rice is cooking, boil some eggs in a saucepan for around 8 minutes.Cool and peel them
carefully and set aside. Cook the peas in a small saucepan of boiling water and drain.
Melt the butter with the oil in a frying pan and cook the onion over a low heat for 5 minutes until softened.
Add the curry powder and cook for a few minutes. Keep stirring and place the cooked rice into the pan and add the onions, peas, cream, parsley and some pinches of ground black pepper.
Flake the fish into large pieces and add along with lemon juice and cook for 2 minutes. Cut the eggs into quarters and place them on top of the rice. Cover with a lid. Heat until the eggs are warm and serve.
