Put the rice on to cook as per the packet instructions, usually takes 22-23 munites. Drain when cooked.
Get a pan of boiling water ready and gently poach the haddock for 10 minutes. When ready remove from the water to cool down. Once cool remove the skin.
Grate the courgette (by hand or in a food processor), put to one side
Spray the olive oil in a wok or deep frying pan. Add the onion and cook for 1-2 minutes
Add the garlic, chilli, ginger and mustard seeds to the onion and cook gently for 1 minute
Add the curry powder and cook gently for 1 more minute.
In a small saucepan bring water to a simmering point and then poach the eggs for 2 minutes (see notes below)
Add the courgette, the cooked rice and flake in the cooked smoked haddock. Stir everything together and keep on a low heat whilst the eggs poach.
Serve the rice out between 2 plates or bowls and pop a poached egg on top of each. Et voila!