Fill a saucepan with just enough water to poach the haddock. Let it come up to a simmer and poach the fish for 10 minutes over medium low heat. Set the haddock aside to cool.

Melt the 2 tbsp of butter in a pan and add the onions, garlic, and chili. Cook over medium heat for 5 minutes or until softened. Season with salt and pepper.

Add the curry powder and peas and cook for a few more minutes. If the mixture is getting too dry, add a tablespoon of water. Add the cooked rice and mix until combined.

Peel and quarter the eggs and add it to the rice. Peel and flake the fish into large chunks and gently mix it with the rice.

Finish by garnishing with the minced parsley. Serve with a few lemon wedges.