Kedgeree: Curried Basmati Rice with Smoked Haddock and Eggs

Bake. Bring 3 quarts (2.8L) water in order to a boil in a big pot. Carefully lower eggs into pot and keep to boil for 30 seconds. Cover firmly, reduce heat in order in order to low (water should maintain a bare simmer), plus keep cooking for 8 minutes. Tip off the liquid, next fill pot with cold water. Leave to stand, next peel and quarter eggs. In a mid-sized pot of simmering water, poach finnan haddie till only just cooked through, around 4 minutes while that is happening. Tip off the liquid and leave to stand till cool enough to handle, next take out plus discard any skin plus bones plus flake fish. Keep to one side. Wash rice in several changes of water till water is no longer cloudy in a mid-sized bowl. Tip off the liquid well and keep to one side. Mix the 2 teaspoons salt into stock till dissolved, next keep to one side in a measuring cup. Heat butter over a mid-sized flame till melted in a mid-sized Dutch oven. Add onion, season gently with salt, and cook, mixing often, till softened, around 8 minutes. Mix in garam masala, turmeric, cardamom pods, bay leaf, plus emptied rice plus heat, mixing often, till rice is very gently toasted, around 5 minutes. Tip in stock, scraping down sides of pot in order to ensure all grains of rice are submerged. Bring in order to a gentle simmer over a medium-high flame, next cover, reduce heat to low, and cook till liquid is fully absorbed and rice is tender, around 15 minutes. Remove from heat and leave to stand 5 minutes, next fluff using a fork (if rice is at all damp, hold uncovered to let steam to escape while lightly fluffing now and then). Lightly fold in flaked smoked fish plus parsley, seasoning using salt, if needed. Mound kedgeree onto one serving platter or plates, garnishing using quarted eggs plus lemon wedges. Eat while warm or room temperature.