Smoked Haddock Kedgeree

We had this for tea last night, it's so tasty and really filling and Joshua loves it.  I froze what was left over for Joshua to have over the next few weeks.  It's really cheap to make as well.  Make sure you check really well for bones if you're giving it to children, I found quite a few as I was skinning the fish.

Serves 4

2 eggs
2tsp sunflower oil
9oz long grain white rice
1 onion, chopped
1tbsp medium curry powder
1 1/4 pints fish stock
12oz smoked haddock, skinned and cubed
3 1/2oz frozen peas
3tbsp Greek style plain yoghurt
2tbsp fresh parsley
salt and pepper

Boil the eggs in a small saucepan of boiling water, this will take 10 mins.  Drain the eggs and peel them.
Heat the oil in a large saucepan, and add the rice, onion and curry powder.  Stir to make sure the rice grains are evenly coated with the curry powder and oil, and cook for 1 min.
Add the stock and bring to the boil.  Simmer for 10 mins, by which time at least half of the stock will be absorbed.
Add the haddock and peas, and cook for a further 6-8 mins, take care not to stir too much or the fish will break up.
Fold in the yoghurt and season to taste.  Sprinkle over the chopped parsley.  Cut the hard boiled eggs into quarters, arrange them over the top, and serve.