Delicious smoked mackerel kedgeree from Orlando Murrin's cookbook Two's Company

Ingredients

• 1 tsp oil
• 1 small onion, chopped
• 1 garlic clove, crushed
• 1 bay leaf
• 3 cardamom pods, crushed (optional)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• a pinch ground turmeric
• 90g basmati rice (no need to rinse)
• 200ml boiling stock or boiling water
• 1/2 tsp flaky salt
• 2 smoked mackerel fillets
• 100g frozen peas (no need to defrost)
• 15g butter, plus extra for serving
• 2 eggs, any size
• 1/2 tsp garam masala
• fresh parsley, chopped