Smoked Haddock Kedgeree

I loved smoked haddock (the undyed kind of course). I was looking for some inspiration for a dish and I came across kedgeree which was surprisingly British to my knowledge. It's traditionally served as a brunch dish but I decided to give it a go as a dinner option and it worked out great! I really love the combination of egg and smoked haddock, it's almost like a very non-traditional Eggs Benedict with smoked salmon! Either way, I think anyone should try this because it's dead easy, and you can use smoked salmon if you cant' find the haddock. Just skip the poaching process and flake it in at the very end with the eggs. As a dinner this fed 2, but you could easily double it, or serve it at a brunch and make the portion smaller! Enjoy.

Ingredients:
200g basmati rice (1c.)
150g undyed smoked haddock
1 onion
½ c. red pepper diced
½ c. frozen peas
2 cloves garlic
2 eggs - Soft boiled
300ml milk
1 tbsp. olive oil
2 bay leaves
1 tsp. mustard seeds
3-4 cloves
1 tbsp curry powder
1 tsp. coriander
1 tsp. turmeric
handful fresh coriander
handful fresh parsley
1 medium tomato

To Start:
Begin by poaching the fish in the milk, mustard seeds, cloves and bay leaves. Poach for about 15 minutes then set aside.
Bring the eggs and a small pan up to boil, boil for 4-5 minutes, turn off and take the eggs out and put them in ice water. Set aside

For the Dish:
Dice the onion and peppers.
Heat the oil in a medium saucepan until hot, toss in the onions, red pepper and garlic. Toss around until fragrant.
Add the curry powder, turmeric, coriander and rice and fry for a further 2-3 minutes. Stirring constantly.
When the onions are soft add two cups of water, half the coriander and parsley and bring up to a boil, place the lid on and turn down to a simmer for about 10-15 minutes.

To Finish:
Remove the haddock from the poaching liquid and flake.
Peel the eggs and cut into quarters.
Dice the tomato.
When the rice is done take off heat, add the fish, the rest of the herbs, half the eggs, tomatoes and frozen peas. Mix thoroughly being careful not to smash the rice.
Serve when hot and garnish with the rest of the egg.