Rinse the jasmine rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Keep covered off heat.

While the rice cooks, hard-boil the eggs. Place eggs in a saucepan, cover with cold water, bring to a rolling boil, then remove from heat, cover, and let sit for 10-12 minutes. Drain, cool in ice water, peel, and quarter them.

Gently poach the smoked haddock: In a shallow pan, bring 2 cups of milk or water to a simmer. Add the smoked haddock and poach for 5-7 minutes, or until cooked through and opaque. Carefully remove the fish, flake it into large pieces, discarding any skin or bones, and set aside.

In a large pan or skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent.

Stir in the curry powder and turmeric powder, cooking for 1 minute until fragrant. Be careful not to burn the spices.

Add the cooked rice to the pan with the onions and spices, fluffing with a fork to combine. Gently fold in the flaked smoked haddock and most of the chopped fresh parsley. Season with salt and black pepper to taste.

Transfer the Kedgeree to serving bowls. Garnish each portion with the quartered hard-boiled eggs and the remaining fresh parsley. Serve immediately with lemon wedges on the side.