In a large pot, bring 3 quarts (2.8L) water to a boil. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 8 minutes. Drain, then fill pot with cold water. Let stand, then peel and quarter eggs.

Meanwhile, in a medium pot of simmering water, poach finnan haddie until just cooked through, about 4 minutes. Drain and let stand until cool enough to handle, then remove and discard any skin and bones and flake fish. Set aside.

In a medium bowl, wash rice in several changes of water until water is no longer cloudy. Drain well and set aside. In a measuring cup, stir the 2 teaspoons salt into stock until dissolved, then set aside.

In a medium Dutch oven, heat butter over medium heat until melted. Add onion, season lightly with salt, and cook, stirring often, until softened, about 8 minutes. Stir in garam masala, turmeric, cardamom pods, bay leaf, and drained rice and cook, stirring often, until rice is very lightly toasted, about 5 minutes.

Add stock, scraping down sides of pot to ensure all grains of rice are submerged. Bring to a simmer over medium-high heat, then cover, reduce heat to low, and cook until liquid is fully absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork (if rice is at all damp, keep uncovered to allow steam to escape while gently fluffing occasionally).

Gently fold in flaked smoked fish and parsley, seasoning with salt, if needed. Mound kedgeree onto a serving platter or plates, garnishing with quarted eggs and lemon wedges. Serve warm or room temperature.