Rinse the basmati rice under cold water until the water runs clear. This removes extra starch. Cook the rice in a pot with lightly salted water. Simmer until tender, about 12 minutes. Drain and set aside.

Place eggs in a saucepan and cover them with water. Bring to a gentle boil. Cook for about 8 minutes for firm yolks. Remove from hot water and place in cold water to cool before peeling.

Place the smoked haddock in a shallow pan. Add enough water to just cover the fish. Simmer gently for 5 minutes until the fish becomes tender and flaky.

Remove the fish from the pan and let it cool slightly. Use a fork to break it into small flakes. Remove any skin or bones carefully.

Heat butter and olive oil in a frying pan over medium heat. Add chopped onion and cook until soft. Stir in curry powder and turmeric. Let the spices cook for one minute to release flavor.

Add the cooked rice to the pan with onions and spices. Stir gently so the rice absorbs the butter and spices. This step gives kedgeree its warm golden color.

Add the flaked smoked fish to the rice mixture. Stir carefully so the fish does not break too much. Warm everything together for about two minutes.

Pour in cream or milk if using. Add fresh lemon juice for brightness. Mix gently to combine flavors while keeping the rice fluffy.

Peel the boiled eggs and cut them into quarters. Arrange them over the warm rice mixture for a classic kedgeree presentation.

Sprinkle chopped parsley over the dish. Serve warm with extra lemon wedges. The colors and aromas make it look beautiful and inviting.