In a small shallow pan, cover the fish with milk or water, bring to the boil and gently simmer for 10mins until the fish is cooked. Remove and allow to cool before breaking the fillets up into small flakes. Set aside.
In the meantime, prepare the cauliflower; using a large knife, gradually chop the florets into small pieces using a sharp knife or hand chopper, until they resemble breadcrumbs. Ensure they are not too fine so that they retain a little bit after cooking. Set aside.
In a large non-stick frying pan, heat the ghee (or coconut oil) over medium heat and gently fry the onions for 5 mins until translucent, soft and golden.
Add the cauliflower rice to the onions and sauté for a further 2-3mins until soft, gently stirring continuously.
Next, add the curry powder, cumin and turmeric and toss to combine well over low heat for 2 mins allowing the flavours to infuse. Season to taste.
Now add the cooked quinoa and mix well so the spices are well combined, before adding the cooked peas. Check to season and continue to warm through gently for 2-3mins.
Arrange in a large serving bowl and mix in the chopped eggs and flaked haddock pieces. Garnish with torn coriander leaves and a squeeze of lemon.