Cook the rice: Rinse basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and stock (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let it stand, covered, for 5 minutes, then fluff with a fork.

Cook the fish: While the rice is cooking, gently poach the smoked haddock fillets. Place them in a shallow pan and cover with just enough water or milk to submerge. Bring to a gentle simmer and cook for 5-7 minutes, or until the fish is opaque and easily flakes with a fork. Carefully remove the fish, drain, and gently flake it into large pieces, checking for any remaining bones.

Sauté aromatics: In a large skillet or frying pan, melt 2 tablespoons of the butter over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, curry powder, and turmeric. Stir well and cook for another minute until fragrant.

Combine and heat: Add the cooked, fluffed rice to the skillet with the onion mixture. Stir gently to combine, ensuring the spices are evenly distributed. Carefully fold in the flaked smoked haddock and the remaining 1 tablespoon of butter. Heat through for 2-3 minutes, stirring occasionally, until everything is warm.

Serve: Transfer the Kedgeree to serving bowls. Garnish generously with plenty of fresh chopped parsley and arrange the halved hard-boiled eggs on top. Season with salt and freshly ground black pepper to taste. Serve immediately with lemon wedges on the side for squeezing over.