Place the fish in a saucepan and pour over boiling water to just cover. Cook over a moderate heat for 3 minutes.
Meanwhile, heat the oil and butter in a large nonstick frying pan with a lid and add the curry powder. Cook for 1 minute, then add the rice and stir-fry for 2 minutes.
Remove the fish from the pan and flake into large pieces, removing any skin and bones. Stir into the rice along with 3 tablespoons of the cooking liquid, the lemon juice and parsley.
Make 4 wells in the rice and break in the eggs, cover the pan with the lid and cook over a low heat for 2–3 minutes, until the egg whites are just set. Serve immediately.