Place the haddock(skin-side up) in a large frying pan. Cover in 500ml of water, add the bay leaves and bring to a gentle simmer. Cook the haddock for 8–10 minutes until it is just done. Scoop out the fish and keep the cooking liquid.
Transfer the cooking liquid to a smaller pan, stir in the rice, cover and bring to the boil. Reduce the heat and simmer the rice very gently for 15 minutes. Turn off the heat and let the rice steam further for about 5 minutes.
While the rice is cooking boil the eggs for about 5 minutes. Drain and put them in a bowl of cold water until you can peel them. Set aside. Cook the peas in a small saucepan and drain.
Melt the butter and oil in a large frying pan and fry the onion for 5 minutes over a low heat until well softened. Stir in the curry powder and cook for another 3 minutes. Add the cooked rice to the pan and mix with the onions. Add the peas, cream, parsley and a generous twist of ground black pepper.
Flake the fish into bitesize chunks pieces and add them to the pan. Carefully stir in the lemon juice and cook for 1–2 minutes. Cut the eggs into quarters and place them on top of the rice. Serve immediately.