Put the rice into a pan and cover with twice the volume of water and a pinch of salt. Bring to the boil, then turn the heat down to the minimum and cover. Cook for 15 minutes, then turn off the heat and leave undisturbed.

Meanwhile, heat 1 tbsp of the oil in a non-stick frying pan and cook the onion and garlic for 5 minutes.

Toss the fish mixture with the curry powder and the remaining oil. Add to the pan and cook for another 5 minutes, stirring carefully.

Add the rice to the pan, and turn up the heat. Stir well, and cook for another couple of minutes. Stir in the lemon and parsley.

Turn the heat down as low as it will go and cover.

Bring a large pan of water to the boil. Turn the heat down to a simmer and add 4 eggs, one at a time to the water. Remove the eggs, in order after cooking for 2 minutes.

Divide the kedgeree between the plates and top each one with a poached egg.