Steps
1. Boil eggs and rub them through a sieve. Chop parsley fine and set aside.
2. Boil water, add salt. Pour rice in boiling water slowly; let boil uncovered for 15 mn.
3. Meanwhile boil haddock in another pan on high flame for 10 mn. Remove from fire; remove bones from fish and flake meat.
4. Drain rice and set aside. Heat butter in a saucepan; add curry powder and rice; stir.
5. Add smoked haddock to rice and cook for 5 mn; add 1/2 of hard boiled eggs.
6. Remove from fire and place on a platter. Garnish with remaining parsley and eggs.

Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines