Cook the rice in boiling water until tender, according to packet instructions. At the same time, hard-boil the eggs for 10 minutes.
Put the chunks of fish into a large frying pan and add a little water. Heat and simmer for 3-4 minutes until the fish is opaque. Drain.
Look out for ready-prepared plain fish pie mix from the fresh fish counter - also sold pre-packed - to save some money.
Shell the eggs and quarter them. Drain the rice and add it to the fish with the curry powder, peas and parsley. Heat, stirring gently, for 2-3 minutes. Season with black pepper and serve, topped with the eggs.
Another time, use frozen mixed vegetables instead of peas.