Kedgeree | Gourmet Traveller

Ingredients

• 200 gm basmati rice (1 cup)
• 500 ml milk (2 cups)
• 2 fresh bay leaves
• 600 gm smoked haddock (see note)
• 4 eggs, at room temperature
• 40 gm butter, coarsely chopped
• 2 tsp mild curry powder (see note)
• 1 onion, finely chopped
• 1 clove of garlic, finely chopped
• 1 tsp finely grated ginger
• ¼ cup finely chopped flat-leaf parsley
• To serve: lemon wedges and mango chutney