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Poach the haddock: Heat 750ml water with the bay leaves in a large frying pan and bring to a simmer. Add the haddock skin side up and simmer for 5 minutes until flaky. Remove and drain. Reserve the cooking liquid.
Fry the base: Melt the butter in a second pan. Gently fry the garlic and onion for 2 minutes. Add the ginger, curry powder, mustard seeds and tomatoes and cook for 3 more minutes until softened.
Cook the rice: Add the rice, stir to coat in the butter, then gradually add the lemon juice and reserved poaching liquid, stirring after each addition. Cook for about 20 minutes until the rice is tender.
Boil the eggs: Boil the eggs for 5 minutes so the yolks stay soft. Peel and halve.
Assemble: Pull the skin off the haddock and flake the flesh, checking for bones. Fold into the rice with the yoghurt.
Serve: Divide between warmed plates, top with the egg halves, scatter over coriander and chilli. Season with salt and pepper.