Another remnant of the British Raj traditionally served as a breakfast dish at country houses.
Place the haddock in a saucepan and cover with 600ml (1 pint) of cold water. Bring to a simmer, cover and cook for 8-10 minutes.
Drain the fish, reserving the liquid and keep the fish warm.
Using the same pan, cook the onion in the butter until softened. Stir in the curry powder and then the rice.
Pour in 450ml (3/4 pint) of the reserved fish water, bring to a simmer and cover for 15 minutes or until the rice is cooked.
Skin and flake the fish and stir into the rice with the chopped eggs.
Serve sprinkled with chopped parsley and a squeeze of lemon juice.
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Serving Size: 1 Serving (446g) | ||
Recipe Makes: 4 | ||
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Calories: 783 | ||
Calories from Fat: 339 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.6g | 50 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 1161.4mg | 357 % | |
Sodium 1190.1mg | 41 % | |
Potassium 920.5mg | 24 % | |
Total Carbohydrate 48g | 14 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 45.5g | ||
Protein 61.6g | 88 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 783
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