To cook the haddock, place it in a large frying pan and cover with the milk. Add the bay leaf and bring the pan to a gentle simmer. Cook the fish for 10 minutes until it begins to flake.
Bring a pan of water to the boil and add the eggs when boiling. Cook for 8 minutes for a medium-hard egg. Once done, drain the eggs and run them under a cold tap to chill them down. Peel and set aside to cool.
For the rice, melt the butter over medium heat and add the onions. Add a pinch of salt, and cook for 6-8 minutes until the onions soften. Add the garlic and ginger and cook for another minute.
Stir in the spices, then add 600ml of stock to the rice. Bring to a boil, reduce to a simmer and cover. Cook for 12-15 minutes until the moisture has been absorbed.
When the rice is cooked, stir in the parsley and season to taste. Flake the haddock and mix through the rice.
Cut the eggs into quarters, lay them on the rice, cover the pan, and leave over low heat to warm through.
