Kedgeree

Place haddock in a shallow micro-safe dish. Pour over the milk, add the bay leaf and black pepper.
Cover, and microwave on HIGH for 5 minutes, or until fish is cooked through. Let it stand for a further 5 minutes, then strain, reserving the milk.
Put rice in a micro-safe bowl. Add enough boiling water to the reserved milk to make 500 ml, pour over the rice. Stir in curry powder, cover and microwave on HIGH for 15 minutes, until the rice is cooked and the liquid absorbed.
Debone and flake the haddock.
Roughly chop the hard-boiled eggs and gently mix the two into the rice.
Season well to taste.
Microwave uncovered on HIGH for 1 minute until heated through.
Sprinkle with parsley.