Fillet the smokie and remove all the flesh, shred, and set aside. Add the bones and skin to a large frying pan along with the water and gently heat for 20 minutes to make a light stock. Strain the stock througha sieve or muslin cloth when done and set aside.
Wipe down the frying pan, add the butter and when melted add the onion and soften the onion in it for 5 minutes. Add the curry powder and the rice and cook for a couple of minutes before adding 250ml of the reserved stock, covering with a lid and leaving to cook on a low heat for 10 minutes.
After 10 minutes check the rice and add some more stock if the pan is looking dry. Add the frozen peas, replace the lid and leave for 2 minutes. When the peas have defrosted mix in the hadock, boiled eggs and cream then turn off the heat, replace the lid and leave to warm through for 2 minutes.
Add the parsley, lemon juice and a grind of black pepper and then serve.