Turn the stove to high heat now. Bring the water to a rolling boil. This will start the cooking process quickly.

Simmer the eggs for exactly six minutes. This keeps the yolks slightly soft and jammy. Drain the hot water and add cold water immediately.

Place the smoked haddock in a deep pan. Cover the fish with milk and a little water. Bring it to a very gentle simmer.

Cook the fish for about five minutes. It should be opaque and flake apart easily. Remove the fish and save the cooking liquid.

Melt the butter in a large frying pan. Add the chopped onions and cook until soft. Do not let the onions turn brown or burnt.

Stir in the curry powder and the dry rice. Coat every grain of rice in the yellow spice. Cook for one minute to wake up the flavors.

Pour in the fish poaching liquid and extra water. Cover the pan with a tight lid. Let the rice simmer until all liquid is gone.

Flake the fish into large, chunky pieces. Peel the eggs and cut them into quarters. Gently fold the fish into the cooked rice.

Top the dish with the egg quarters and parsley. Squeeze fresh lemon juice over the top before serving. Enjoy your warm and delicious homemade meal.