Pour boiling water over the haddock.
Leave for 2 or 3 minutes, then drain, skin and flake into pieces.
Cook the onion gently until pale yellow in the oil in a sauté pan.
Stir in the curry powder and cook for a minute, stirring.
Add the sultanas and rice plus 1 pint water, cardamon seeds and cloves.
Bring to boiling point and cook steadily for 10 minutes.
Put in the haddock and seasoning and complete the cooking of the rice, which should be tender.
The water will be absorbed.
Keep an eye on things towards the end of the cooking, adding a little more water if needed.
Turn on to a hot serving dish.
Arrange the hard boiled eggs and parsley on top with little knobs of butter here and there.
Serve with lemon wedges and chutney.