1 lb. smoked haddock fillets
2 tbsp. oil
1 lg. onion, chopped
1 c. long grain rice
1 tsp. curry powder
2 oz. butter
3 hard boiled eggs, chopped into sm. pieces
1/2 c. chopped parsley
1 lemon, cut into thin round slices

Place the haddock in a shallow heavy pan and cover with boiling water or milk and cook over a low heat for about 10 minutes. Do not boil.

Remove haddock and reserve cooking liquid. Remove bones and flake fish. Gently saute onion in oil, then add rice and as soon as it becomes transparent add curry powder. Take 2 1/2 cups of the cooking liquid and pour it over this mixture. Cook gently until rice is done and liquid is absorbed. Add extra water if necessary. Add fish and butter. Turn into a hot serving dish, mix in the eggs and parsley. Decorate with lemon slices. Traditional breakfast dish.