Kedgeree - John Tomlinson

Ingredients

• 280 g (10 oz) skinless smoked haddock fillet
• 1 bay leaf
• 1 sprig of fresh thyme
• 2 tsp extra virgin olive oil
• 300 g (10½ oz) basmati rice
• 1 onion, finely chopped
• ¼ tsp garam masala
• ¼ tsp ground coriander
• ½ tsp curry powder
• 225 g (8 oz) shelled fresh peas or frozen peas
• 4 tomatoes, halved
• 3 tbsp finely chopped parsley
• 2 spring onions, finely chopped
• 2 hard-boiled eggs, quartered
• salt and pepper
• sprigs of parsley to garnish