Kedgeree with Curried Rice and Fish - Zest Plate

Ingredients

• 4 cups (1 litre) low-sodium chicken stock
• 500g (1 lb) smoked haddock or cod, skin-on
• 2 1/4 cups long grain rice, uncooked
• 75g unsalted butter
• 15 curry leaves (optional)
• 6 green cardamom pods, lightly crushed
• 1 brown onion, diced
• 2 garlic cloves, finely minced
• 2 tsp curry powder
• 1/2 tsp turmeric powder
• 1 cup frozen peas, thawed
• 1/2 cup fresh coriander leaves, roughly chopped
• 3 hard-boiled eggs, halved or quartered