Wash rice in a large fine mesh sieve then transfer to saucepan with cover.
Pour boiling water over rice, then place on high heat.
Add butter and 1/2 tsp salt to pan.
Allow water to bubble, then lower heat to low and cover.
Allow water to absorb thoroughly then remove from heat and transfer to a bowl to stop the cooking process.
Place eggs in saucepan, cover eggs with water, then place on high heat.
Allow eggs to cook for approx. 8-10 mins.
Remove from heat, tip out boiling water and shower eggs with cold water.
Set eggs aside in shell until needed.
In large saute pan, place cod, garlic, 1 tsp of salt, milk and vinegar.
Place on high heat until liquid bubbles, then cover pan, and lower heat to medium.
Poach cod for approx. 4 minutes until fish becomes opaque.
Remove cod from saute pan once cooked, and transfer to bowl to cool.
Throw away liquid in saute pan and wipe clean.
Once cod is cooled enough to handle, flake fish into bite-size pieces.
Heat ghee on a medium heat in saute pan.
Add mustard seeds, onions and peas.
Saute for approx. 2 mins.
Lower heat to low then add curry powder and chili and saute to combine.
Add rice and cilantro, then combine thoroughly.
Add cod, and again, combine thoroughly.
Cover pan to allow all ingredients to heat through and the flavors to meld together.
Shell eggs and cut into quarters, then cut those quarters in half.
Once kedgeree is heated through, remove from heat, divide into four bowls and place egg pieces on top.
Serve immediately.