Place the eggs in a saucepan of cold water and bring to a boil. Remove from the heat, cover and let stand 12 minutes. Drain, rinse under cold water and peel.
In a Dutch oven, bring the fish stock, bay leaf, a little grated lemon zest, lemon juice and the fish to a simmer. Season well. Cover and cook just until the mixture comes to a boil. Drain the fish stock and reserve, set the fish aside.
Meanwhile, in a saucepan melt the butter. Peel the onion, chop finely and saute until translucent. Add the rice and sauté until fragrant. Stir in the curry and season to taste with cayenne, nutmeg and saffron. In a measuring cup, combine the fish stock with water to equal 450 ml (approximately 15 ounces) and add about two-thirds of the liquid to the rice. Cook, stirring occasionally, until the rice is tender, adding more liquid as needed. Spoon the rice into a serving dish.
Cut the eggs in large cubes. Put the cooked fish in the rice and mix in the eggs. Season to taste and sprinkle with cilantro.