Place eggs in saucepan. Cover with cold water. Bring to boil. Simmer 7 minutes for soft yolks. Drain hot water. Cool under cold tap 2 minutes. Peel carefully. Quarter each egg. Set aside covered. Perfect jammy centers ready.

Place haddock in frying pan. Add bay leaves and fish stock. Bring to gentle simmer. Cover. Poach 5 minutes until fish flakes easy. Remove fish with slotted spoon. Reserve 200ml poaching liquid. Flake fish into chunks. Discard skin. Cover to keep warm.

Rinse basmati rice under cold water until clear. Drain well. Heat saucepan over medium. Add 1 tbsp oil. Stir rice 1 minute until coated. Add reserved poaching liquid plus water to reach 500ml total. Bring to boil. Reduce heat. Cover tightly. Simmer 10 minutes undisturbed.

Heat frying pan with 1 tbsp oil and half butter. Add chopped onion. Cook 5 minutes until golden soft. Stir in garlic, curry powder, turmeric. Cook 1 minute until fragrant. Spice perfume fills kitchen. Remove from heat. Set aside.

Fluff cooked rice with fork. Add to onion spice pan. Stir gently to coat. Add flaked fish, remaining butter, lemon juice. Fold together warm. Season with salt, pepper. Top with quartered eggs and parsley. Serve sizzling with lemon wedges.