Kedgeree

Step by stepInstructions

1. Put the haddock in a skillet, skin side down, and pour in the milk with the bay leaf. Simmer gently until the fish flakes, 8-10 minutes. Lift out, and reserve the poaching milk.
2. Meanwhile, hard-boil the eggs (8-9 minutes), cool, peel, and quarter.
3. Measure the poaching milk and add water to make 2 cups; bring to a boil with 1/2 tsp salt, add the rice, cover, and simmer 12 minutes. Let stand 5 minutes, then fluff.
4. Melt the butter in a large skillet and cook the onion until soft, 5 minutes. Stir in the curry powder and turmeric and cook 1 minute.
5. Flake the haddock, discarding skin and bones. Add the rice and fish to the skillet and toss gently over low heat until warmed through.
6. Fold in the parsley and most of the eggs; season. Serve topped with the remaining eggs and lemon wedges.