Smoked Haddock Kedgeree

Read it through once before you start the pan.

1. 1Step 1. Bring a small saucepan of water to a boil, lower in the eggs and cook for 9 minutes.
2. 2Step 2. While the eggs cook, put the smoked haddock, bay leaf and milk in a skillet that fits the fish snugly and bring to a gentle simmer over medium heat.
3. 3Step 3. Turn the heat to low, cover with a lid or a plate and poach for 5 minutes, until the fish flakes easily.
4. 4Step 4. When the eggs have had 9 minutes, lift them into a bowl of cold water.
5. 5Step 5. Lift the haddock onto a plate and strain the poaching milk into a measuring cup, discarding the bay leaf.
6. 6Step 6. Flake the haddock into large pieces, removing any bones.
7. 7Step 7. Melt the unsalted butter in a wide lidded pan over medium heat, add the yellow onions and garlic and cook for 5 minutes, until soft and translucent.
8. 8Step 8. Stir in the curry powder, turmeric and basmati rice and cook for 1 minute, until the grains are coated and fragrant.
9. 9Step 9. Pour in the reserved poaching milk and the water and bring to a boil.
10. 10Step 10. Stir once to loosen the rice from the base, cover tightly and cook over the lowest heat for 12 minutes, until the liquid is absorbed and the rice is tender.
11. 11Step 11. While the rice cooks, peel and quarter the eggs.
12. 12Step 12. If liquid remains, cook uncovered for 1 minute more.
13. 13Step 13. Take the pan off the heat, fold in the flaked haddock and the black pepper, cover and rest for 3 minutes to warm the fish through.
14. 14Step 14. Taste, and add the salt only if it needs it.
15. 15Step 15. Top with the quartered eggs, scatter over the parsley and serve with the lemon wedges.