Add the haddock, milk, water and bay leaf to a large pan and place on a low-to-medium heat. Remove it from the heat when the liquid starts simmering gently. If the fish isn’t quite cooked then leave it for 1-2 minutes in the cooling liquid.

Lift the fish out of the pan with a slotted spoon and set aside, then discard the bay leaf and transfer the poaching liquor to a bowl or jug. Wipe the pan with kitchen paper, taking care not to burn your fingers.

Add the olive oil and 25g butter to the pan and place over a low-to-medium heat.

Add the onion to the pan and cook gently without colouring for 3-4 minutes.

Stir in the curry powder then add the rice and stir well for 1-2 minutes. The curry powder should coat the rice evenly.

Add 350ml of the poaching liquor, bring it to the boil then place a tight-fitting lid on top. Reduce the heat to a minimum and cook for 15 minutes.

Meanwhile, add the eggs to a pan of boiling salted water and cook for 6-7 minutes. Remove the eggs from the pan and place them under cold running water for 30 seconds, then peel them.

Flake the haddock with your fingers, discarding any bones and skin.

Once the rice is cooked, fluff it with a fork and fold in the flaked haddock, half the coriander and 25g butter.

Make sure everything is warmed through (place the pan over a low heat if necessary) then cut the eggs in half.

Divide the fish and rice between four warmed serving plates, place two egg halves on top and sprinkle with the remaining coriander. Serve with a wedge of lemon.