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Bring a saucepan of water to the boil, add the eggs and boil for 7 minutes, remove and immediately add the eggs to ice water. Peel the eggs and set aside.
Add the haddock to a pan skin side up, add the milk and bay leaves, bring to a gentle simmer for 6-7 minutes until fish is cooked through. Remove the fish onto a plate and discard of the skin, use a fork to flake the fish. Keep around 2-3 tbsp of the milk and discard of the rest.
Finely slice the shallots, and dice the chilli and garlic. Add to a pan on medium high with a little oil and sautee for around 5 minutes. Now add the spices and good pinch of salt and cook for a further minute. Add the 3 tbsp of poaching milk to the pan to loosen everything up. Stir through the cooked rice, peas, flaked fish, chopped parsley, lemon zest and juice and a little more salt and pepper if needed.
Plate up and serve with a soft boiled egg and extra fresh parsley