Place a portion of smoked haddock into a buttered baking dish, season and cover with foil. Bake in moderate oven for approx. 10 minutes. Once cooked remove from oven, flake into large chunks and keep warm. Heat butter in a pan, add half a chopped onion and one chopped leek and cook for approx. 5 mins. Add 1-2 teaspoons of curry powder and cook for a further 2 mins. Stir in a generous portion of rice (90g) and season.
Pour in water, bring to the boil and turn down heat to a simmer. Cover the pan and cook until rice is tender. Remove any access water and remove from the heat. Carefully fold in the smoked haddock, a good knob of butter, herbs and lemon juice, pour mix into serving dish, cut 1-2 eggs into quarters and garnish with coriander leaves.
(Please note: Fresh Coriander, Onions and Leeks are not available via kff)