Name: Kedgeree (British Curried Rice With Smoked Haddock)
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: 6 large eggs; 1 pound (454g) finnan haddie (Scottish smoked haddock; see notes); 2 cups basmati rice (13 1/4 ounce; 375g); 2 teaspoons (10g) Diamond Crystal kosher salt (for table salt, use half as much by volume or the same weight), plus more if needed; 2 1/4 cups (530ml) homemade chicken stock or store-bought low-sodium broth (see notes); 4 tablespoons (60g) unsalted butter; 1 medium yellow onion (8 ounces; 227g), thinly sliced; 1 teaspoon garam masala or other curry powder; 1/2 teaspoon turmeric; 4 green cardamom pods; 1 bay leaf; 1/2 cup chopped flat-leaf parsley leaves and tender stems; Lemon wedges, for serving

1 In a large pot, bring 3 quarts (2.8L) water to a boil. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 8 minutes. Drain, then fill pot with cold water. Let stand, then peel and quarter eggs.

2 Meanwhile, in a medium pot of simmering water, poach finnan haddie until just cooked through, about 4 minutes. Drain and let stand until cool enough to handle, then remove and discard any skin and bones and flake fish. Set aside.

3 In a medium bowl, wash rice in several changes of water until water is no longer cloudy. Drain well and set aside. In a measuring cup, stir the 2 teaspoons salt into stock until dissolved, then set aside.

4 In a medium Dutch oven, heat butter over medium heat until melted. Add onion, season lightly with salt, and cook, stirring often, until softened, about 8 minutes. Stir in garam masala, turmeric, cardamom pods, bay leaf, and drained rice and cook, stirring often, until rice is very lightly toasted, about 5 minutes.

5 Add stock, scraping down sides of pot to ensure all grains of rice are submerged. Bring to a simmer over medium-high heat, then cover, reduce heat to low, and cook until liquid is fully absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork (if rice is at all damp, keep uncovered to allow steam to escape while gently fluffing occasionally).

6 Gently fold in flaked smoked fish and parsley, seasoning with salt, if needed. Mound kedgeree onto a serving platter or plates, garnishing with quarted eggs and lemon wedges. Serve warm or room temperature.