Cook rice in boiling salted water until tender but not mushy. Drain and keep warm.
Dice or flake fish, removing any bones and skin. Melt butter in saucepan; blend in curry powder; add fish and sauté gently.
Finely chop whites of hard-boiled eggs and combine with rice and fish. Season to taste with salt and freshly ground black pepper. Fold in hot Cream Sauce.
Serve on a