Meanwhile, fill a medium saucepan with 1 3/4 cups water, add a heavy pinch of salt and the bay leaf and bring to a boil. Drain the rice, add it to the pan, stir and wait until the water comes back to a full boil. Turn the heat down as low as it can go, and then cover and cook for 15 minutes. Turn off the heat and let the rice sit for 5 minutes. Take the rice out, spread it out on a pan and refrigerate immediately to cool it down. Refrigerate overnight.
In a large saute pan, heat the butter until melted. Add the tomatoes, curry powder, ginger, chiles, garlic and shallots and cook. Add the smoked fish and cooked rice, spreading the rice evenly over the entire pan to toast it. When the rice is brown on the bottom, create a hole in the center of it. Add the olive oil to the hole and then pour in the eggs. Cook the eggs lightly. Add salt and pepper to taste. Add the basil, cilantro, mint and scallions to the pan and remove from the heat. Mix together and serve immediately, topped with the chopped peanuts.