Kedgeree: British Curried Rice and Fish

Step 1: Bring the chicken stock to a boil in a large saucepan or small pot. Add the fish; it should be almost submerged. Adjust the heat until the stock barely ripples. Poach gently for 8 minutes or until the fish flakes apart. Transfer the fish to a large plate.

Step 2: When the fish is cool enough to handle, discard the skin, scraping it gently with a butter knife if needed. Flake the fish into large pieces, checking for bones.

Step 3: Measure out 1/2 cup of the poaching liquid and set it aside to add to the rice later.

Step 4: Add the rice to the poaching liquid in the saucepan and bring it to a simmer over high heat. Cover with a lid, reduce the heat to low and cook for 13 minutes.

Step 5: Remove the covered saucepan from the heat and let the rice rest for 10 minutes with the lid on. Fluff the rice with a rubber spatula.

Step 6: While the rice rests, melt the butter in a very large, 30 cm/12-inch nonstick skillet or pot over medium-high heat. Add the cardamom pods and curry leaves and stir for 30 seconds. Add the onion and garlic. Sauté for 5 minutes, stirring regularly, until the edges of the onion begin to brown.

Step 7: Reduce the heat to medium. Stir in the curry powder and turmeric, then add the rice. Toss until the rice is well coated and uniformly yellow. Pour in the reserved 1/2 cup of fish poaching stock and toss to moisten the rice.

Step 8: Check the rice for seasoning. If you used store-bought packet stock, it may already be salty enough; otherwise, season to taste and mix well.

Step 9: Stir through the peas and most of the coriander, keeping some aside for garnish. Gently fold in the fish, taking care to leave some pieces in large chunks.

Step 10: Spoon the rice onto a large platter or individual plates. Top with the boiled egg halves and garnish with the remaining coriander.