British Kedgeree

Ingredients

• 2 cups whole milk
• 1 lb. 2 oz. smoked haddock fillets, preferably undyed (see footnote)
• 1 bay leaf
• 1 small bunch parsley (1½ oz.), leaves finely chopped (1 cup), stems reserved
• 6 Tbsp. unsalted butter
• 2 Tbsp. mild or medium curry powder
• 1 tsp. ground turmeric
• 1 large yellow onion, finely chopped
• 2 cups basmati rice, rinsed in a strainer until the water runs clear
• ⅔ cup peas, fresh or frozen
• 6 large hard-boiled eggs, quartered lengthwise
• 6 lemon wedges, for garnish (optional)

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