Ingredients

Steps

• Simmer the haddock and bay leaves in 500ml water for 8-10 minutes until the fish flakes easily.
• Drain the fish, reserving the liquor, and cook the rice in it for 10 minutes plus 5 minutes resting.
• Boil the eggs for eight minutes, peel them, and cook the peas if using.
• Sauté the onion in butter and oil for five minutes, then stir in curry powder for three minutes.
• Combine the cooked rice, peas, cream, parsley, pepper, flaked fish, and lemon juice in the pan.
• Top with quartered eggs, cover, and heat through for 2-3 minutes before serving.