Kedgeree (British Curried Rice with Smoked Fish)

6 large eggs

454g finnan haddie (Scottish smoked haddock; see notes)

2 cups basmati rice (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 ¼ cups (530ml) homemade chicken stock or store-bought low-sodium broth (see notes)

4 tablespoons (60g) unsalted butter

1 medium yellow onion (227g), thinly sliced

1 teaspoon garam masala or other curry powder

½ teaspoon turmeric

4 green cardamom pods

1 bay leaf

½ cup chopped flat-leaf parsley leaves and tender stems

Lemon wedges, for serving

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

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