Heat a large pan and add the oil, onions and potatoes. Sauté for 3-4 mins until soft, but not coloured. Stir in the garlic, leeks and curry powder and cook for 1 min, stirring.
Add the stock, cover and simmer for 8 mins or until the potatoes are tender.
Stir in the milk, haddock and corn and simmer gently for a further 5-6 mins or until the fish flakes easily. Season to taste. Divide between four bowls then top each with a poached egg. Scatter over parsley and serve.
Egg poaching - a very quick lesson
Put a pan of water on to boil. The pan should be high sided and filled to the top.
As the water begins to simmer add a good glug of vinegar (malt, white or red wine or whatever vinegar you have). The vinegar will aid coagulation. The water should be no more than barely simmering.
Stick a spoon in the water and give it a whirl. This whoosh of water will help the eggs into a pleasing shape. Now crack in the eggs, one at a time. Do this as gently as possible and as close to the water as possible.
The eggs should whirl around a bit and you will see them start to set.
Give each egg a good 3 mins before gently lifting them to the water's surface with a slotted spoon and giving them a prod. They should feel firm on the outside and a little squishy towards the middle.
Lift out each egg and plunge into iced water. This will stop the cooking process.
The eggs can be stored in the water, in a fridge for up to 24 hours before using.
To reheat simply plunge the eggs back into simmering water for 2 minutes.