Kedgeree (British Curried Rice With Smoked Haddock)

In a large pot, bring 3 quarts (2.8L) water to a boil. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 8 minutes. Drain, then fill pot with cold water. Let stand, then peel and quarter eggs. Serious Eats / Amanda Suarez Meanwhile, in a medium pot of simmering water, poach finnan haddie until just cooked through, about 4 minutes. Drain and let stand until cool enough to handle, then remove and discard any skin and bones and flake fish. Set aside. Serious Eats / Amanda Suarez In a medium bowl, wash rice in several changes of water until water is no longer cloudy. Drain well and set aside. In a measuring cup, stir the 2 teaspoons salt into stock until dissolved, then set aside. Serious Eats / Amanda Suarez In a medium Dutch oven, heat butter over medium heat until melted. Add onion, season lightly with salt, and cook, stirring often, until softened, about 8 minutes. Stir in garam masala, turmeric, cardamom pods, bay leaf, and drained rice and cook, stirring often, until rice is very lightly toasted, about 5 minutes. Serious Eats / Amanda Suarez Add stock, scraping down sides of pot to ensure all grains of rice are submerged. Bring to a simmer over medium-high heat, then cover, reduce heat to low, and cook until liquid is fully absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork (if rice is at all damp, keep uncovered to allow steam to escape while gently fluffing occasionally). Serious Eats / Amanda Suarez Gently fold in flaked smoked fish and parsley, seasoning with salt, if needed. Mound kedgeree onto a serving platter or plates, garnishing with quarted eggs and lemon wedges. Serve warm or room temperature. Serious Eats / Amanda Suarez