First, cook some basmati rice according to the package, drain well and set aside to dry. Place smoked haddock in a pan with a little milk
and poach for 10 minutes, until just cooked. Remove, flake the fish into chunks, being careful to remove any skin and bones. Set aside.
Fry a chopped banana shallot until just starting to soften, then add a Tbs of curry powder, together with a couple of skinned and chopped
tomatoes and a handful of defrosted frozen peas. Stir in the rice and reheat well, then gently stir in the smoked haddock flakes, being careful
not to break them up too much. Season well with plenty of freshly ground black pepper, and serve garnished with quartered hard-boiled eggs.