Pour the water  into to a wide-bottomed saucepan and season with salt & pepper and a teaspoon mixed herbs

Bring to a simmer over a low heat and add the haddock fillets, skin-side down, poach for 6–8 minutes depending on the thickness of the fish.

Remove from the water - pop on one side to cool a little, then remove the skin and break into large flakes

Keep the water as you will need it

In a large frying pan, spray with fry light and gently cook your onion for 5 minutes to soften

Next add the curry powder, turmeric and ground coriander, stir and coat the onions 

Gently fry for a further 2 minutes, stirring

Next add the rice and combine to coat it in the onion mix

Then pour the fish water on top and add your stock cube

Gently simmer over the heat, stirring occasionally for approx 15-20 minutes or until all the water has gone and your rice is tender, you can always add a little further water if you need it

Whilst your kedgeree is cooking,  boil your egg in a separate pan for 5 minutes.

Once cooked remove from the heat and run under cold water, then gently remove the shells - cut each boiled egg into quarters

When your rice mix is cooked pop your smoked haddock on top (reserve a few flakes for decoration) and pop a lid on the pan and leave off the heat for 5 minutes

To serve, pile the kedgeree into warmed bowls, pop your boiled eggs on top and garnish with chopped parsley