Kedgeree British Curried Rice With Smoked Haddock

Ingredients

• 6 large eggs
• 1 pound (454g) finnan haddie (Scottish smoked haddock; see notes)
• 2 cups basmati rice (13 1/4 ounce; 375g)
• 2 teaspoons (10g) Diamond Crystal kosher salt (for table salt, use half as much by volume or the same weight), plus more if needed
• 2 1/4 cups (530ml) homemade chicken stock or store-bought low-sodium broth (see notes)
• 4 tablespoons (60g) unsalted butter
• 1 medium yellow onion (8 ounces; 227g), thinly sliced
• 1 teaspoon garam masala or other curry powder
• 1/2 teaspoon turmeric
• 4 green cardamom pods
• 1 bay leaf
• 1/2 cup chopped flat-leaf parsley leaves and tender stems
• Lemon wedges, for serving

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