Heat 1 tbsp of butter in a pan, then throw in the onion.
Fry gently for a good 5-10 mins until soft but not browned
Add the curry powder, fish, peas and salt. Lower the heat and cover the pan with a lid.
Let the ingredients sweat for at least another 10 mins , then set aside in a bowl.
Add the rice to the pan you cooked the fish in, plus 400 ml cold water.
Stir just once and raise the heat.
As soon as the water starts to fizz against the side of the pan, reduce the heat, cover and simmer very gently.
It should cook, undisturbed, for 15 mins.
Check it after this time when all the liquid should have gone and the rice will be cooked. If not, just cover and leave for another few minutes.
When the rice is cooked, stir in the fish, pea and onion mix.
Use a fork so that you don't smash up the rice.
Add the remaining butter last and check the seasoning again before serving garnished with the egg and plenty of parsley. This dish is very addictive but gorgeous.