Place the milk and 100ml of water into a wide saucepan on a low heat. Add the fish, skin-side down, and simmer for 5 mins until just cooked through. Remove the pan from the heat and set aside.
Heat the olive oil in a shallow casserole dish over a medium heat. Add the onion, ginger, garlic, coriander, turmeric and curry powder and cook for 5 mins, stirring frequently, until the onion starts to soften.
Add the rice and stir to coat in the spices. Add the stock and bring to the boil. Cover with a lid, reduce the heat to low and simmer gently for 12 mins.
Meanwhile, bring a small saucepan of water to the boil. Add the eggs and simmer for 8 mins. Drain the eggs and rinse under cold water. Peel, then quarter and set aside.
Remove the haddock from the milk, reserving the poaching liquid. Remove the skin and flake the flesh.
After the rice has had 12 mins, remove the lid and add the reserved poaching liquid. Replace the lid and cook for another 5-6 mins until the rice is tender.
Remove from the heat and stir through the haddock, eggs and most of the parsley. Sprinkle over the remaining parsley to serve.
