Debbie Major's kedgeree recipe | delicious. magazine

Ingredients

• 50g butter
• 1 medium onion, finely chopped
• 6 green cardamom pods, seeds removed and crushed
• 1/2tsp ground turmeric
• 1 tsp mild curry powder
• 1 small cinnamon stick, broken in half
• 350g basmati rice
• 600ml chicken stock (ideally fresh)
• 4 bay leaves
• 1 tsp salt
• 4 medium free-range eggs
• 500g undyed sustainable smoked haddock fillet
• Finely grated zest and juice 1/2 lemon, plus wedges to serve
• 3 tbsp chopped curly leaf parsley