Instructions: 1 Cook the eggs in a pan of boiling water for 10 minutes. Pour the milk into a microwaveable dish and add the fish. Cover with microfilm and cook on high for three minutes until just cooked.

2 Heat the butter in a saute pan. Finely chop the onion and cook in the butter for two minutes until beginning to soften. Cool the eggs under running water, shell and roughly chop them.

3 Drain the fish and roughly flake it. Add to the pan with the rice, curry paste, eggs and cream.

4 Heat gently together for a couple of minutes until piping hot. Finely chop the parsley and stir into the pan. Season to taste. Spoon into bowls and serve.

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