Put the eggs into a pan of almost simmering water, then boil for five minutes. Plunge the eggs into cold water, take them out when they're cool enough to handle and put to one side.

Place a large, heavy-based pan on a low heat. Melt 60g of the butter and add the onion. Cook slowly, stirring occasionally, and add the coriander, cumin and turmeric, or curry power, after 8-10 minutes. Allow to cook for 15-20 minutes in total, so the onion is completely soft and, although coloured by the spices, not browned in the conventional sense.

Meanwhile, put the haddock in a separate saucepan, cover with warm water and simmer gently for about 8 minutes. At the same time, cook the rice according to the packet instructions (usually in a large pan of boiling water for 10-12 minutes).

Peel the eggs while the fish and rice are cooking. Coarsely chop two of the eggs. Cut each of the others into six wedges or thick slices and put to one side.

When the haddock is ready, drain it and, when cool enough to handle, pull off the skin and break up the flesh, removing any bones. Keep the onion pan on a low heat and gently fold in the drained rice, then the fish and the two chopped eggs. Season well with pepper and more cautiously with salt (remember, the fish may be salty). Stir in the cream, then the remaining butter and the parsley. Scatter on the egg wedges or slices and serve with mango chutney on the side.