Cook the rice and set to one side.
For perfectly boiled eggs, fill a saucepan with boiling water, add the eggs and boil for 6.5 minutes. Leave to cool, then peel and set to one side.
In a saucepan, add the milk, haddock and two bay leaves. If needed, top up the pan with a little water to ensure the fish is properly submerged. Cover and place over a low heat for 7- 8 minutes.
Once cool, discard the poaching liquor, pull off the fish skin then set the haddock fillets to one side.
In a cast iron pan add the ghee and place over a medium heat. To the pan, add the onions and remaining bay leaves and cook for 7-8 minutes until the onions have become translucent. Add the chilli, cardamom pods, star anise, cinnamon stick and curry powder, and cook for 2-3 minutes until the spices have lightly toasted.
To the pan, add the rice and stir through the onions and spices. Add a few dollops of butter to bring the spices and rice together, then add the haddock fillets to the pan, spooning everything together to gently break up the fish.
Place the sliced boiled eggs on top, scatter over the coriander leaves and season with a good crack of black pepper and salt to taste.