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1
Melt 3 1/2 tablespoons of the butter in a saucepan over a low heat.
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2
Add the onions, cover with a lid and cook for 10 minutes, until soft and translucent.
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3
Meanwhile, simmer the eggs for 4 minutes, but allow them to sit in the hot water for 6 minutes.
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4
Drain, then run cold water over them until cool.
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5
Peel and halve, then set aside.
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6
Place the rice in a saucepan with the water, bay leaves and salt.
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7
Bring to a boil, clamp on a lid and simmer on the lowest possible heat for 5 minutes.
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8
Set aside, keeping the lid on.
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9
By the time you're ready to use it, the water will have been absorbed and the grains will be fluffy.
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10
Add the spices to the onion and cook for 2 minutes, until they are golden brown.
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11
Place the smoked haddock in a pan, skin-side down, and pour in the milk.
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12
Simmer very gently for 3-4 minutes, until the thickest part has lost its transparency.
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13
Drain, remove the skin and bones, and flake into large chunks.
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14
Heat the remaining butter in a large skillet and add the cooked rice and spiced onions.
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15
Fold in the flaked haddock, being careful not to break it up too much.
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16
Top with the halved boiled eggs.
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17
(The kedgeree can be served straight from the pan or arranged on individual plates.)
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18
Serve with the lemon wedges, a scattering of cilantro leaves, and a good twist of black pepper.
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19
Offer mango chutney and plain yogurt in separate bowls for people to help themselves.
