Although traditional Kedgeree uses haddock, it works just as well with mackerel, salmon or even tuna.
1. Place a small pan of water on a medium-high heat and bring to the boil. Reduce to a simmer and add the eggs. Cook for 6 to 8 minutes. They will be cooked but still a little soft in the centre. Remove from the pan and run under cold water to stop the cooking process. Set aside.
2. Heat the oil in a large pan set over a low to medium heat. Add the onion and cook for 2 to 3 minutes, until slightly softened. Add the garlic, ginger and bay leaf and sauté for 1 more minute. Stir in the rice along with the curry powder, turmeric and coriander, ensuring it’s all evenly combined.
3. Pour in the stock and stir to combine. Reduce the heat to low, cover with a lid and leave to simmer gently for 12 to 15 minutes, until the rice is almost cooked and has absorbed all the liquid. Remove the bay leaf.
4. Flake apart the smoked mackerel and place in the pan along with the peas. Fold through gently and cover the pan with the lid again. Cook for another 2 to 3 minutes, until the mackerel and peas are heated through. Season to taste.
5. Peel the eggs and cut each one in quarters or sixths. Spoon the kedgeree into warmed bowls and serve with the boiled eggs on top and garnish with the fresh coriander. Serve with lemon wedges on the side.