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In a large high-sided wok or pan, fry the onion in the olive oil for a few minutes until soft, then add the bay leaf, thyme & curry powder and cook for another minute or so.
Add the rice and stir really well, then add the fish stock one ladleful at a time until it’s all used up. If the rice still isn't cooked, add ladles of water until it is.
Meanwhile, cook the bacon and keep warm while you poach the fish. Bring the milk to a simmer, then poach the fish in it for a couple of minutes until cooked through. Discard the milk (or save it to make a fish pie!) then flake the fish into the risotto. Add the parsley, peas, butter & crème fraiche and give it all a good stir.
Finally, serve out the risotto and top each plate/dish with a squeeze of lemon, a rasher of bacon and a soft poached egg.