Boil the eggs for 5 minutes and set aside. Meanwhile, finely chop the onion and red pepper, and thinly slice the mushrooms. Heat the oil in a frying pan over a low heat. Add the chopped vegetables and cook until they are softened.
Rinse the rice with cold water, then add to the frying pan with the curry powder. Pour in 300 ml boiling (½ pint) boiling water. Stir well, cover and simmer on a low heat for 15 minutes.
Meanwhile, simmer the haddock in a saucepan of water for 5 minutes. Drain, remove the skin and bones and flake the fish.
Shell and chop one egg and mix into the rice, along with the haddock, prawns, parsley and yogurt. Serve and garnish with the reserved egg, chopped into pieces.