Classic Kedgeree with Smoked Fish and Curried Rice

Add the onion and garlic to the skillet. Cook for about 5 minutes, stirring often, until the onion softens and begins to brown at the edges.

Reduce the heat to medium. Stir in the curry powder and turmeric, then add the cooked rice. Toss until the rice is evenly coated in the spiced butter and turns a warm golden color.

Pour in the reserved poaching liquid and mix gently to moisten the rice. Taste and season with salt only if needed, since smoked fish and stock can already be quite salty.

Fold in the peas and most of the coriander. Add the flaked fish last and stir carefully so some larger pieces remain intact.

Serve the kedgeree on a platter or individual plates. Top with halved hard-boiled eggs and finish with the remaining coriander.