Kedgeree

1) Place the haddock fillets in a shallow dish. Cover with milk and simmer for 5 minutes. Drain, reserving the milk.
2) Skin the haddock. Break it into flakes, removing any bones.
3) In a large pan fry the onion in the olive oil for a few minutes until soft.
4) Stir in the rice and curry powder and cook for a few minutes until the rice is translucent
5) Add the haddock milk and top up with water to 1 cm over the rice. Cover with a circle of baking paper, bring up to a gentle simmer and cook with a lid on for 10 minutes.
6) Stir in the haddock and peas.
7) Continue simmering for a few minutes until the rice is tender and the liquid is absorbed. Stir carefully trying not to break up the haddock too much, to prevent catching.
8) Add chopped coriander, salt and pepper to taste.
9) Carefully stir through the eggs. 
10) Put a knob of butter on top so that it melts down in to the kedgeree.