Kedgeree

Instructions

1. Prepare the fish
   Place the smoked haddock in a large shallow pan and cover with cold water. Bring to a gentle simmer and poach for 8-10 minutes until the fish flakes easily. Remove from the water, allow to cool slightly, then remove the skin and any bones, and flake the fish into large chunks.
2. Cook the eggs
   Place the eggs in a saucepan of cold water and bring to a boil. Simmer for 8 minutes for hard-boiled eggs. Drain, cool under cold running water, then peel and quarter the eggs.
3. Prepare the base
   In a large pan, melt the butter over medium heat. Add the chopped onion and cook gently for 5-6 minutes until softened but not colored. Stir in the curry powder and turmeric, cooking for another minute until fragrant.
4. Cook the rice
   Add the rinsed rice to the pan with the spiced onions and stir to coat the grains in the spices. Add the bay leaf and pour in the fish stock or water. Bring to a boil, then reduce the heat, cover, and simmer gently for 10-12 minutes until the rice is tender and has absorbed most of the liquid.
5. Combine ingredients
   Remove the bay leaf. Gently fold the flaked fish into the rice mixture, being careful not to break up the fish too much. Season with salt and pepper to taste.
6. Finish and serve
   Arrange the quartered eggs on top of the kedgeree and sprinkle with the chopped parsley. Serve immediately with lemon wedges for squeezing over.