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Hard boil the eggs for 9 minutes, run under cold water and set aside.
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In a shallow pan with a lid, place the fish and bay leaves and cover with water. Bring to the boil. Cover and simmer for 5 minutes until cooked through.
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Remove from the pan and set aside to cool.
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Once cooled, remove the skin and flake into chunks.
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Heat a large pan with a lid onto a medium heat. Add the butter and onion and cook until softened, around 4 minutes. Add garlic and ginger and cook for 1 minute, stirring occasionally.
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Add curry powder, turmeric and rice and cook for 1 minute stirring occasionally.
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Add water (or stock) and bring to the boil. Place the lid on the pan and turn down to a simmer and place the heat on low. Check after 8 minutes, add ½ cup more liquid if it has mostly evaporated. This can happen with different pans, rice, and cook tops. Cook for 15 minutes. But check every few minutes to see if you may need to add a splash more water.
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While the rice is cooking, peel the eggs and cut into quarters.
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Add the peas, stir well and cook for 3-5 more minutes until rice has cooked and all liquid has been cooked off.
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Season well with Salt and pepper.
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Add the fish and half the parsley, mix through gently.
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Garnish with the rest of the parsley, the eggs and lemon wedges.
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Serve