Kedgeree (smoked Haddock)

To serve 3 to 4 depending on appetite.. Put the haddock, skin side up, in a flat pan and just cover with boiling water. Let it poach, without boiling, for about 10 minutes. Drain the fish, retaining the cooking liquid, then cool. Skin and bone the haddock leaving around 6 oz of flesh. Set aside. Melt the ghee or clarified butter in a large pan and cook the onion until soft and lightly browned. Add the rice and cook until transparent. Add the curry paste and about 3/4 pint of the cooking liquid. Make up the amount with water if there was not enough. Bring to the boil then cover and lower the heat to minimum. Simmer for around 20 minutes. Check that the rice has not fully dried out. If it has, add a spoonful or two of water. Lay the haddock and eggs on top of the rice, cover and cook for another 5 minutes. Stir the haddock and eggs through the rice, adding as much butter as necessary to give the rice a moist texture. Serve with parsley sprinkled over.