If using pre cooked mackerel, kippers or other smoked fish you can omit the next part.  Place the smoked haddock into a frying pan, and add in enough milk, so that it just covers the fish. Add in the bay leaves and peppercorns.  Bring up to heat and cook for ten minutes.  

Whilst the fish is poaching, get a large pan (which has a lid) and add in the olive oil and onion.  Gently cook for around 5 minutes until translucent.  Add in the ground spices of coriander, turmeric and curry powder.  Cook for two minutes on a gentle heat, making sure you stir it.  Then add in the rice and the water, stir well, then bring it to the boil and then simmer with the lid on for 10 minutes.  Make sure you keep the lid on, and keep it at a steady simmer.  Once ten minutes is up, keep the lid on for five minutes longer.  You should keep the lid on, whilst you prepare the fish and boiled eggs.  This helps the rice continue to cook with the steam  So keep the lid on!

Place the eggs into a pan with water covering them.  Bring the water to a boil and continue cooking for around 5-6 minutes.

Once your fish has cooked, discard the milk, bay leaves and peppercorns and drain the fish on some kitchen paper.  Then take the fish and pull into large chunky flakes.

Once the eggs have had 5-6 minutes to cook, remove from the pan, rinse under cool water and then peel off the shell.  Then cut each egg into half.

After the rice has had its five minutes extra in the pan, remove the lid and then stir in the coriander and parsley, followed by gently incorporating the smoked haddock or other fish of your choice.  Add the boiled egg on top and then serve.  You can eat this warm or cold.  Taste test for salt.  I always do this at the end as different smoked fish, impart different levels of salt.