Smoked Haddock Kedgeree

Instructions

1. Poach the haddock
   Place the smoked haddock in a large, shallow pan and cover with the milk. Add the bay leaf and bring to a gentle simmer. Cook for 8-10 minutes until the fish flakes easily. Remove the fish, reserve the poaching milk, and when cool enough to handle, flake the fish into large chunks, discarding the skin and any bones.
2. Cook the rice
   While the fish is poaching, rinse the rice thoroughly under cold water until the water runs clear. Cook the rice according to package instructions, using 600ml water. Once cooked, drain if necessary and set aside.
3. Prepare the base
   In a large, heavy-bottomed pan, melt the butter over medium heat. Add the chopped onion and cook gently for 5-6 minutes until soft but not colored. Add the cardamom pods, turmeric, and cumin seeds, and cook for another minute until fragrant.
4. Boil the eggs
   Meanwhile, place the eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 7 minutes for soft-boiled eggs or 9 minutes for hard-boiled. Cool under cold running water, then peel and quarter lengthwise.
5. Combine all elements
   Add the cooked rice to the spiced onion mixture and stir well to coat the grains in the butter and spices. Pour in 3-4 tablespoons of the reserved poaching milk to moisten, and gently fold in the flaked smoked haddock.
6. Finish and serve
   Heat the kedgeree through gently for 2-3 minutes. Season with salt and freshly ground black pepper to taste. Fold in most of the chopped parsley, reserving some for garnish. Transfer to a warm serving dish, arrange the quartered eggs on top, and sprinkle with the remaining parsley. Serve immediately with lemon wedges on the side.