- Cook the rice according to instructions. Set aside.
- Place the haddock in a large frying pan, skin-side up. Pour in water to cover, add the bay leaves and bring to a gentle simmer. Cook the fish for 8-10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking water and discarding the bay leaves. Flake the fish into chunky pieces, removing the skin.
- Heat the oil in a large pan and fry the onion until softened, about 5 minutes. Add the mustard seeds if using and stir for 2-3 minutes. Then add Shemin’s Seafood Curry Paste and 100ml of the cooking water from the fish. Let the spices cook for 3-4 minutes, stirring occasionally.
- Add the frozen peas and cooked rice to the pan, and stir well to coat in the curry sauce. Then add the cream, butter and half of the parsley, and stir in. When the butter has melted, gently stir in the flaked fish.
- Serve, garnishing with the quartered eggs and the rest of the chopped parsley.
TIP: This dish also works really well with hot smoked salmon, and if you’re vegetarian you can substitute smoked haddock with marinated tofu.