Kedgeree

Place the haddock into a deep frying pan with the milk and bay leaf. Gently poach for 5 minutes until cooked through. Cool slightly then strain the fish, reserving 5tsbp of the milk. Clean the pan and fry the chopped onion in a drizzle of oil until crispy. Add the curry paste and cook for a few minutes. Place a pan of water on to boil and add a tablespoon of vinegar to the water.
 

Heat the rice according to the pack instructions. Add to the pan with the onions, flaked fish and reserved milk. Stir together and heat through and then mix in the spinach leaves. Cover and wilt the spinach gently over a low heat. Season with lemon juice to taste. Gently crack the eggs into boiling water and cook for 1 minute. Remove with a slotted spoon and serve with the kedgeree.