Pour 750ml water into a shallow pan and add the haddock, skin-side up. Bring it to a simmer and poach for 8-10 minutes or until the fish is just cooked and flakes easily. Transfer it to a plate using a slotted spoon and reserve the cooking water.
Place a large frying pan (I use a wok – it makes things easier later) sprayed with Frylight over a medium heat. Add the onion and courgettes, and stir-fry for 6-8 minutes until soft and golden.
Next, add the dry rice, sprinkle the curry powder and turmeric, then cook for 30 seconds, stirring well. Pour over the reserved water, bring it to a simmer and cook for 8-10 minutes, stirring occasionally, until the rice is just tender and all the liquid has been absorbed. I use a lot more curry powder and turmeric than the recipe states.
Meanwhile, hard boil the eggs for 9 minutes, then drain and put them on the side to cool. Don’t try and peel them straight away. That hurts. Strip off and discard the haddock skin and break the fish into large chunks. No cheekily eating any of the chunks – I’m looking at you!
Place a large frying pan sprayed with Frylight over a medium heat. Add the flaked fish, cherry tomatoes and spring onions, and stir fry for 2 minutes. Then stir it into the rice mixture with the coriander, season and toss well. Next, peel and quarter the eggs. Scatter them over the rice with the reserved coriander leaves and serve.