Serves 2 generously
 Prep: 10 min
 Cook: 20 min
 2 naturally smoked haddock fillets, approx 150g each
 280g Veetee Dine-in basmati rice - Waitrose or Sainsbury or 150g basmati rice
 2 fresh eggs
 25g butter
 1 small onion or shallot
 1tsp ground cumin
 1tsp ground turmeric
 1tsp ground chilli
 1tsp curry powder
 1tbsp flour
 2tbsp creme fraiche or thick cream
 10g bunch coriander
 1 lime
 If cooking the rice from scratch, wash it until the water runs clean
 and place in a saucepan with 225ml cold water. Bring to the boil,
 cover, then turn the heat as low as possible. Cook for 10 minutes,
 take off the heat and leave without removing the lid for 10 minutes.
 Boil the eggs in a small pan of water for 9 minutes. Drain, crack the
 eggs all over and peel under cold running water. Meanwhile, place the
 haddock fillets in a large frying pan (or any pan that can hold them
 in a single layer). Add 300ml cold water. Simmer for 5-6 minutes
 until cooked through. Strain the cooking water into a jug. Leave the
 fish to cool. Peel and finely chop the onion. Melt the butter in a
 small pan and gently soften the onion. Stir in the cumin, turmeric,
 chilli and curry powder, stir-frying for a couple of minutes before
 stirring in the flour. Remove from the heat and gradually stir in the
 strained-fish cooking water, using a whisk if necessary to ensure a
 smooth, thick sauce. Simmer for 5 minutes. While thats happening,
 cook the Veetee Dine-in rice according to the packet instructions
 (stir-fried or microwaved for 2 mins).  
 Stir the creme fraîche into the sauce and remove from the heat. Flake
 the fish directly into the sauce.  Fork up the rice and divide
 between two warmed plates (or one big platter) and spoon the fishy
 sauce over the top. Quarter the eggs lengthways and arrange on top.
 Coarsely chop the coriander leaves and scatter over the dish. 
 Serve with lime wedges.  
 TIP: I would highly recommend the Veetee Dine-In Rice - This rice is
 fantastic and completed the dish for us!