Heat 1tbsp oil in a large, lidded pan, add 1 chopped onion, then gently fry for
5 mins until softened. Add 4 split cardamom pods, 1tsp ground coriander 1/2 tsp ground turmeric, 1tsp curry powder and 1 cinnamon stick, broken into pieces. Season with a pinch of salt, then continue to fry for a couple of mins until fragrant.
Wash 250g brown basmati rice well. Add it to the pan and stir in thoroughly. Add 500ml water, stir, then bring to the boil. Reduce to a simmer, then cover for
10 mins. Turn off the heat and leave the rice to stand, covered, for 15 mins.
While the rice is cooking, put 200g smoked haddock and 2 bay leaves in a frying pan, cover with 250ml milk and poach for 10 mins. Remove from the milk, peel away the skin, then flake the flesh into pieces. Add the haddock and 200g hot smoked salmon fillet to the rice and gently mix in. Quarter or chop 4 hardboiled eggs and stir into the rice.
Top with lemon wedges and fresh coriander or parsley to serve.