Kedgeree (smoked haddock, rice, eggs)

Pasos

1. Rinse the basmati rice until the water runs less cloudy, then cook it in lightly salted water until the grains are tender but still distinct; drain and let cool uncovered so it dries out slightly.
2. Place the smoked haddock in a saucepan with the milk and bay leaf, heat gently without bringing to a hard boil, then remove from heat as soon as the flesh becomes opaque and flakes easily.
3. Remove the fish from the milk, strain the cooking milk, and reserve it; flake the haddock into large pieces, discarding the skin and any bones.
4. Cook the eggs until the yolks are set but still jammy, cool them under cold running water, peel them, and cut them into quarters.
5. In a large sauté pan, melt the butter and cook the finely sliced onion until it is soft, glossy, and smells slightly sweet.
6. Add the mild curry powder and stir over medium heat until the spices smell warm and toasted, without letting them brown.
7. Add the rice to the sauté pan, toss gently to coat it in the spiced butter, then loosen with a little of the reserved cooking milk until you have tender, fluffy rice that is not soggy.
8. Carefully fold in the flaked haddock to maintain large pieces, season with pepper, taste before adding salt, then heat just enough to warm the fish through.
9. Off the heat, add chopped flat-leaf parsley and a squeeze of lemon, then serve in warm plates or bowls topped with the egg quarters.