Bloody delicious stuff. I recommend doing the classic thing of poaching the fish in milk, then using the milk as the liquid to cook the rice. I also don’t bother with hard boiled eggs when putting a poached egg on top of a bowl of kedgeree is soooo much better. Also, the better the curry powder/paste you use, the better the whole thing tastes. Imo it’s more a dryish risotto than fried rice but you do you.