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Place the haddock and salmon in a large saucepan. Pour over the stock, cover and simmer over a low heat for 5 minutes. Remove from heat and leave to stand, covered, for 10 minutes.
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Meanwhile spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the onions, cumin seeds, cardamon pods, cinnamon stick, cloves and curry powder and stir-fry for 6-8 minutes or until the onion is soft.
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Remove the fish from the pan with a slotted spoon reserving the stock and discarding any skin or bones. Transfer the fish to a warmed plate, cover and set aside. Place the reserved stock in a jug and make up to 650ml with water.
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Rinse the rice in cold water, drain well the stir into the onion mixture.
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Pour the reserved stock into the pan, add the prawns, scallops and green beans and stir in the turmeric.
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Bring to the boil, cover tightly with a lid, reduce the heat to low and cook gently for 10-12 minutes. Remove from the heat and allow to stand, covered and undisturbed, for 12-15 minutes.
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Fluff up the grains of rice with a fork and spoon onto a serving plate.
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Break the poached haddock and salmon fillets into big pieces and stir into the rice, scatter over the coriander and stir gently to mix without breaking up the fish.
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Check the seasoning, top with the eggs and serve with lemon wedges to squeeze over.
