Kedgeree (British Smoked Fish Spiced Rice Dish)

For 2 servings, use 220 g smoked haddock, 350 g cooked rice, 2 eggs, 100 g onion, 20 g butter, 1 teaspoon curry powder, 1 tablespoon lemon juice, and 1 tablespoon parsley. Hard-boil the eggs, cool them in cold water, and peel carefully. Cut them in half and reserve them with the yolks facing upward so they remain neat for serving. Steam or gently warm the haddock over low heat only until heated through. Flake the fish along its grain into large pieces that will remain distinct among the rice. Melt the butter in a pan over medium heat and cook the onion for about 3 minutes, until translucent without deep browning. Add the curry powder and stir for only 30 seconds to release its aroma into the butter. Moderate heat prevents the spice from becoming bitter. Add the cooked rice and separate the grains with a spatula while frying. Continue until the rice is hot and evenly tinted yellow. Add the haddock at the end and fold from the bottom with a light motion, preserving the large flakes. Stir in the lemon juice and parsley, place the egg halves on top, and serve warm. Cold cooked rice is useful here because it is less likely to become soft and clumped during frying.