1 Put the room temperature eggs into just boiling water and simmer for 1 minute, take off heat and cover, put to one side to finish cooking
2 If using smoked haddock poach for about 7 mins in about a pint of water - if using smoked mackerel skip this step
3 Chop onion and fry gently for 5 mins in 2/3 of the butter, add curry powder, fry for half a minute
4 Add rice and stir, add the water/cooking liquid, stir once and cover, simmer very gently for 15 minutes.
5 After 10 minutes add peas
6 Flake fish, chop eggs and parsley and add to pan with a squeeze of lemon and the last knob of butter. I like it piping hot but it can also be eaten warm.