Wrap the haddock in foil, place on a baking tray and put in the oven for 8 minutes or until cooked through – it’s ready when it flakes easily with a fork. When cooked, remove from the oven and flake into chunks.
While the haddock is cooking, heat the oil in a large non-stick pan and fry the onion for 3 minutes until softened. Add the cardamom, turmeric and cinnamon, and cook for 3 more minutes.
Add the rice and stock, bring to the boil then reduce the heat, cover and simmer for around 15-20 minutes until the rice is cooked through and all the liquid has been absorbed.
Remove the cinnamon stick, stir in the flaked haddock and stir through the parsley. Divide the kedgeree between 4 plates, top with the hard-boiled eggs and serve, garnished with parsley sprigs and a grind of black pepper.