Start by making the sauce. Peel and finely slice the onion, deseed and finely chop the chilli, and peel and finely chop the garlic.
Heat the oil in a saucepan over a medium heat and sauté the onion, chilli, garlic and oregano until softened – about 5 minutes.
Season and add the tinned tomatoes, tomato paste and 200ml of water. Lower the heat and simmer, stirring occasionally, for 40 minutes, or until thickened. Transfer the sauce to a bowl until ready to use.
For the pastry, combine the flour and a pinch of sea salt in a food processor. Dice and add the butter, then blitz until it resembles breadcrumbs. Beat and add the eggs with about 60ml of cold water to form a dough. Wrap in clingfilm and chill in the fridge for 20 minutes.
Preheat the oven to 180ºC/gas 4.
Roll out the dough 5mm thick and cut out the pastry in circles large enough to line eight 12cm tart tins (or 14 to 16cm x 10cm tins). Lay the pastry in the tins, pushing it down gently, then trim away any excess.
Line each tin with baking paper, then fill with baking beans or uncooked rice and bake for 15 to 20 minutes.
Remove the paper and beans or rice, then return the tins to the oven and cook for a further 6 to 8 minutes, or until the pastry is golden.
Meanwhile, make the kedgeree. Peel and finely grate the ginger, peel and finely chop the onion and garlic, then coarsely grate the tomatoes.
Place the haddock and bay leaves in a large pan and cover with the milk. Bring to the boil over a medium heat, lower the temperature and simmer for 10 minutes, until cooked. Allow the fish to cool slightly, then transfer it to a bowl and flake into chunks.
Cook the rice in salted water for about 15 minutes, then drain and add to the bowl with the haddock.
Heat the oil in a large frying pan over a medium heat. Add the onion, ginger, garlic, curry and mustard powders and sauté for 5 minutes, or until softened. Add the grated tomatoes, season well and cook for 10 to 12 minutes.
Preheat the oven to 200ºC/gas 6.
Add the fish, rice, lemon zest and juice to the onion mixture, stir well and cook for a few more minutes. Transfer back to the bowl and allow to cool for 5 minutes.
Divide the kedgeree between your tart tins, making a small well in the middle of each one. Crack an egg into every well, place the tins on a baking tray and pop in the oven for 20 to 25 minutes, or until the eggs are cooked to your liking.
Meanwhile, make the chilli glaze by deseeding and finely chopping the chillies, and combining it with the oil in a small saucepan and cooking over a medium heat for 10 minutes.
Divide the kedgeree tarts between plates. Brush the top of each tart with chilli glaze, pick over the coriander leaves and serve with the tomato and chilli sauce on the side.