We tried this Indo-British version, and it was quite tasty. Details here: https://www.carolinescooking.com/kedgeree/
Our modifications: first, we doubled the recipe (except for the cardamom) as follows: 1 1/3 cup basmati rice, 2/3 cup red lentils, 1 tsp turmeric, 1 quart (4 cups) water or unsalted chicken broth; 15 oz smoked fish (see more below), 2-3 small bay leaves, and 2 cups milk; 1.5 Tbsp butter, 1 large onion, 2 cloves garlic; 2 tsp McCormick curry powder, 1/8 tsp cardamom (see more below), 1 tsp ground coriander, 1/4 tsp allspice, 1/4 tsp cloves; and 1/4 cup minced cilantro.
Second, we couldn’t find smoked haddock, so we used 14 oz hot smoked salmon and 3 oz canned smoked trout, which we rinsed and drained before poaching in milk. Second, we cooked the rice and red lentils in unsalted chicken broth instead of water. We garnished with 4 hard-boiled eggs. We found the amount of cardamom in the original recipe overpowering, so we significantly reduced to 1/8 tsp ground cardamom (May 2021)
Cooking Adventures 