Poach the haddock

Bring the chicken stock to a gentle simmer in a saucepan. Add the smoked haddock and cook for around 5 minutes, or until just cooked through. Lift the fish out of the stock, flake into large pieces and set aside. Keep the poaching liquid for the sauce.

Make the spiced sauce

Melt the butter in a shallow pan over a medium heat. Add the onion, garlic, ginger, fennel seeds, cumin seeds, cardamom pods and bay leaves. Cook for 5–6 minutes, until the onion starts to soften and lightly colour.

Stir in the tomato purée, curry powder and chopped coriander stalks. Cook for a few minutes until fragrant and sticky.

Pour in the reserved haddock stock and double cream. Season well, bring to the boil, then reduce the heat and simmer for around 15 minutes, until the sauce has reduced and thickened slightly.

Strain the sauce through a sieve into a clean bowl or jug, pressing the onion mixture to extract as much flavour as possible.

Cook the rice

Rinse the basmati rice several times in cold water until the water runs mostly clear. Place in a pan and cover with cold water by about 1½cm.

Cover with a lid and bring to the boil over a high heat. Stir once, cover again, reduce the heat to low and cook for 2 minutes. Remove from the heat and leave covered for 10 minutes, then fluff with a fork. Cover again and leave for another 5 minutes.

Cook the eggs

Poach the eggs in gently simmering water until the whites are set and the yolks are still soft. Alternatively, boil the eggs to your liking. Drain and set aside.

Finish the kedgeree

Warm the spiced sauce in a large shallow pan over a low heat. Stir in the cooked rice and peas, if using, and heat until piping hot.

Gently fold through the flaked smoked haddock, most of the coriander leaves and the lemon juice.

Serve

Spoon the kedgeree into warm bowls. Top each portion with a poached egg, then finish with the remaining coriander and a light sprinkle of garam masala. Serve immediately.