Place the haddock in a saucepan and cover with 600ml (1 pint) of cold water. Bring to a simmer, cover and cook for 8-10 minutes.
Drain the fish, reserving the liquid and keep the fish warm.
Using the same pan, cook the onion in the butter until softened. Stir in the curry powder and then the rice.
Pour in 450ml (3/4 pint) of the reserved fish water, bring to a simmer and cover for 15 minutes or until the rice is cooked.
Skin and flake the fish and stir into the rice with the chopped eggs.
Serve sprinkled with chopped parsley and a squeeze of lemon juice.
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