Place the smoked haddock in a large skillet and pour over the milk. Add the bay leaves and bring to a gentle simmer. Poach for about 8-10 minutes until the fish flakes easily.

Remove the fish from the milk, discard the skin and any bones, and flake the flesh into large chunks. Strain and reserve the poaching milk.

Meanwhile, boil the eggs in a separate pot for 8 minutes. Cool them under cold water, peel, and cut into quarters.

Melt the butter in a large heavy-based pan or dutch oven over medium heat. Add the chopped onion and sauté for 5 minutes until softened but not browned.

Stir in the curry powder and turmeric, cooking for another minute to release the aromatics.

Add the rinsed rice to the pan, stirring well to coat the grains in the spiced butter.

Pour in the vegetable stock and enough of the reserved poaching milk to make 3 cups of liquid total. Bring to a boil.

Reduce the heat to low, cover tightly with a lid, and simmer for 12-15 minutes until the rice is tender and the liquid is absorbed.

Gently fold the flaked haddock, chopped parsley, and egg quarters into the hot rice.

Season with salt and pepper to taste, then serve immediately with lemon wedges.