Preparation

1. Heat the oil in a large frying pan and fry the onion until soft.
2. Add the curry paste and the haddock and cook for 3-4 minutes.
3. Meanwhile, heat the rice according to the pack instructions then add to the pan with the peas and heat through.
4. Stir in the parsley and season to taste.
5. Serve piping hot garnished with the eggs and a squeeze of lemon juice.