Kedgeree

Method

1. poach8 min
   fish just flakes
   Cover the smoked haddock with milk and bring only to a bare simmer. Poach until the thickest part just flakes, then lift it out and cool enough to handle; hard boiling dries smoked fish quickly.
2. sweat6 min
   onion soft, spices fragrant
   Cook onion in butter over medium-low heat until translucent, then stir in curry powder and turmeric for about a minute. Blooming the spices in fat removes their raw edge without scorching them.
3. simmer15 min
   rice tender and liquid absorbed
   Stir in rinsed rice with enough water or reserved poaching milk to cook it, cover and simmer gently until tender. Turn off the heat and let it steam covered five minutes so the grains finish without becoming wet.
4. boil8 min
   eggs set to jammy or firm
   Boil the eggs to your preferred doneness, cool, peel and quarter. They should remain distinct pieces rather than disappearing into the rice.
5. fold3 min
   fish in large flakes, rice still separate
   Flake the haddock into large pieces and fold it through the rice with herbs and most of the eggs. Use a light hand so the dish remains composed rather than mashed.
6. season1 min
   bright but not sharply acidic
   Finish with lemon, taste for salt—remembering the smoked fish is already salty—and top with the remaining egg wedges.