Cook the rice with 1 tsp curry powder in boiling water for 12-15 minutes until tender, then drain.
Boil the eggs for 7-8 minutes and then cool in cold water. Peel and cut into quarters.
Poach the haddock in boiling water for 3-4 minutes, drain and allow to cool. Then remove the skin, flake the fish and reserve.
Meanwhile, heat the oil in a large frying pan and fry the onion and pepper for 4-5 minutes. Add the remaining curry powder and cook for 1 minute. Then add the rice and peas, and heat through for 1-2 minutes. Stir in the parsley, crème fraîche, mustard and reserved flaked haddock. Season to taste. Serve topped with the eggs.