Poach smoked haddock in a shallow pan of simmering water until just cooked, drain and flake the fish into large chunks.
Set aside. Cook some frozen peas, drain and set aside. Hard-boil a couple of eggs, shell and set aside. Cook white rice
according to the packet directions. While the rice is cooking, fry a chopped onion in a little olive oil, adding a Tbs of
curry powder and stirring until fragrant. Drain the rice and add to the onions, mixing well then add halved cherry tomatoes,
the cooked peas and the flaked fish. Stir to mix well, then cut the eggs into quarters and nestle in the rice, cover the pan
and cook over a low heat for 5-6 minutes to ensure everything is piping hot. Garnish with chopped parsley and a few grinds
of black pepper and serve straight away.