This is one of those recipes I repeat from time to time, an old favourite that's quick and easy to prepare.
Poach some smoked haddock in a little water – the undied variety is preferred to the radioactive yellow versions!
When just cooked, drain and flake into large chunks, removing any skin and bones, then set aside. Meanwhile, cook
basmati rice, drain and set this aside, too. Hard boil a couple of eggs, shell and set aside. Fry chopped shallots
in a little olive oil until just starting to soften, then add a Tbs of curry powder, stirring over a low heat to
release the flavours. Stir in the rice and some defrosted frozen peas, together with the flaked fish and halved
cherry tomatoes. Stir to mix everything together, heating gently over a low heat. Cut the eggs into quarters
and nestle into the rice, season well with freshly ground black pepper, stir in chopped parsley, put a lid on the pan
and continue heating gently until its all piping hot, then serve in warm bowls.