Kedgeree

Ingredients

• 4 large eggs
• 2 quarts water
• 16 ounces smoked haddock fillets
• 3 cups whole milk
• 1 bay leaves
• 3 tablespoons unsalted butter
• 1 medium yellow onion – finely chopped
• 2 teaspoons mild curry powder
• 1 cups basmati rice – rinsed until water runs mostly clear, drained
• 0.5 teaspoons kosher salt
• 0.25 teaspoons ground black pepper
• 0.25 cups parsley – chopped
• 1 medium lemon – cut into wedges (for serving)

Instructions

1. Rinse the basmati rice in a fine-mesh sieve under cold running water until the water runs mostly clear; drain well. Finely chop the onion and chop the parsley. Cut the lemon into wedges.
2. Place the eggs in a medium saucepan and cover with the 2 quarts water. Bring to a boil over medium-high heat, then lower to a gentle simmer and cook 8–9 minutes for firm but tender yolks. Run under cold water until cool enough to handle, peel, and set aside.
3. Arrange the smoked haddock and bay leaves in a deep skillet. Pour in the whole milk to just cover (use all 3 cups). Bring to a bare simmer over medium heat and poach until the fish is opaque and flakes easily, 6–8 minutes. Transfer the fish to a plate. Strain the poaching milk, measure out 2 cups, and reserve; discard the bay leaf and any extra milk. Flake the haddock into large pieces, discarding skin and any bones.
4. In a wide saucepan or sauté pan with a tight-fitting lid, melt the butter over medium heat. Add the chopped onion and a pinch of salt, and cook, stirring, until soft and translucent, 6–8 minutes.
5. Stir in the curry powder and cook until fragrant, about 1 minute.
6. Add the drained rice and stir to coat in the spiced butter, 1 minute. Pour in the reserved 2 cups poaching milk and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, 12–15 minutes. Remove from heat and let rest, covered, 5 minutes.
7. Fluff the rice with a fork. Gently fold in the flaked haddock and chopped parsley. Season with the kosher salt (start with 0.5 tsp; smoked fish is salty) and the black pepper.
8. Quarter the peeled eggs and nestle them on top. Serve hot with lemon wedges for squeezing at the table.