Smoked Haddock Kedgeree from Gary Maclean's Scottish Kitchen: Timeless traditional and contemporary recipes by Gary Maclean

Ingredients

• 4 eggs
• 1 bay leaf
• Small bunch flat parsley, shredded
• 25 ml (1 fl oz) vegetable oil
• Few sprigs dill, shredded
• Small bunch coriander, shredded
• Salt and pepper, for seasoning
• 750 ml (3 cups) vegetable stock (a good quality stock cube would work for this)
• 2 banana shallots, finely chopped
• 400 g (14 oz) un-dyed smoked haddock
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 250 g (9 oz) basmati rice
• 2 teaspoons curry powder