250 g basmati rice
4 large free-range eggs
2 lemons
2 fresh bay leaves
500 g undyed smoked haddock fillets, skin off, bones removed
olive oil
1 knob of butter
1 onion, finely chopped
1 small bunch of fresh coriander, leaves picked, stalks finely chopped
1 red chilli, deseeded and finely sliced
1 heaped tablespoon Madras curry paste
Optional:
lemon wedges
natural yoghurt
chilli, sliced