Heat the oil and cook the onion in a pan
with a well-fitting lid until soft but not
coloured. Add the spices and some salt
and continue to cook until golden and
fragrant, about 4 mins. Sprinkle over the
rice and stir it well so that all the grains
are coated. Stir in 400ml water, increase
the heat, cover the pan, then bring to the
boil. Once boiling, turn to a simmer and
cook for 10 mins. Turn the heat off and
leave to steam, covered, for 20 mins.
The rice should be perfectly cooked if you
don’t lift the lid before the end of the time.
Place eggs in a pan and cover with cold
water, put on a high heat and bring to the
boil. Simmer for 3 mins for soft, or 5-6 mins
for hard-boiled. Plunge into cold water
until cool enough to peel, then quarter.
Meanwhile, pour the milk over the
haddock in a shallow pan and bring to
a gentle simmer. Poach for 5-8 mins
until just cooked through and flesh flakes
easily. Remove from the milk, peel off
and discard the skin and flake the fish.
Gently stir fish, herbs and seasoning
into the rice, top with the eggs and serve.