Kedgeree

This is a more traditional version of Kedgeree than the last time and is closer to the recipe my Mum used to make for us. (OK I've added onion and spices but that's it).
I believe Kedgeree originated as a breakfast dish from the British Raj but I think Mum got her recipe from a whole food cookbook and tried it out on us because I used to be kind of a fussy eater and didn't like 'wet' food. I have since grown out of this.

This probably makes too much for one person but here's what I did:
I hard boiled 3 eggs and poached 2 pieces of undyed smoked haddock in boiling water. A chef friend suggests using milk as the poaching liquor.
Once the fish is opaque remove and put to one side and add the rice to the poaching liquor. I think I used about 100g of long grain and wild rice mixed with about a teaspoonful each of cumin, coriander and turmeric. Peal the eggs while the rice cooks and divide into eighths (or what ever size you want).
I softened quarter of an onion in a pan and added the cooked rice, fish ,egg and frozen peas straight from the packet and stirred together until it was evenly heated then I finished it with diced coriander and goat butter (because that's what I had in my fridge.)
Sorry recipes aren't really on of my strong points.