Rinse the rice in cold water, drain and set aside.
Place the haddock in a pan, cover with the milk and simmer for 5-6 minutes, or until cooked right through.
Remove the cooked fish and flake, taking out any bones. Set the milk aside.
Heat the oil in a large non-stick frying pan and saute the onion until soft. Add the curry powder and mix together.
Next add the rice and the peas and stir together. Then pour the reserved milk over the rice and bring to a boil, before simmering for 15 mins. Stir every few minutes and top up with more milk or some water to prevent mixture drying out.
Add the chopped eggs, parsley and fish to the cooked rice and mix well. Season with pepper if required. Serve.