Rinse the basmati rice until the water runs mostly clear. Cook according to packet instructions, then drain and set aside.

Place the haddock in a shallow pan with the bay leaf and 600ml water. Bring to a gentle simmer and cook for 8 minutes, or until the fish flakes easily. Remove, cool slightly, flake into large pieces, and discard the bay leaf.

Place the eggs in a small saucepan, cover with cold water, bring to a boil, then simmer for 8 minutes. Cool under cold water, peel, and quarter.

Heat the olive oil in a large non-stick pan. Add the onion and cook for 5 minutes until softened. Add the garlic, curry powder, and turmeric, and cook for 1 minute until fragrant.

Add the cooked rice and peas, stirring to coat in the spices. Cook for 3–4 minutes to warm through.

Gently fold in the flaked haddock. Season with salt, black pepper, and lemon juice. Add the parsley and stir lightly.

Divide into bowls and top each portion with the quartered eggs.