Place kippers in a deep baking dish and cover with 450ml of boiling water.
Soak the fish for five minutes, then remove it while reserving the liquid.
Remove the meat from the bones and set aside in a bowl.
Heat a deep frying pan and melt the butter over medium heat.
Fry the onions for 4 minutes until softened.
Stir in the curry powder and cook for one minute.
Add the rice and stir to coat thoroughly with the butter and onions.
Add the reserved soaking liquid and simmer covered for 15 minutes.
Stir in the cream and lemon juice.
Add salt, pepper, kipper meat, eggs, and parsley, stirring gently to combine.
Spoon the kedgeree into warmed bowls to serve.