Simmer the haddock in salted water for 10 to 15 minutes, but dont over cook. Drain the fish, saving the cooking water. Remove the skin and bones, and flake the fish, keep hot. Fry the onion gently in the butter with the garam masala and tumeric until softened. Cook the rice in the haddock water until tender, then drain and allow to dry out a little. Add the spiced fried onion to the rice and fold in the flaked fish and the roughly chopped eggs. Pour in the cream and add the quartered eggs. Season with salt, pepper and parsley. Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: TWO FAT LADIES SHOW #FL1B01
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|Serving Size: 1 Serving (1131g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1786 (52%)|
|Amt Per Serving||% DV|
|Total Fat 198.5g||265 %|
|Saturated Fat 119.4g||597 %|
|Monounsaturated Fat 52g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 832.6mg||256 %|
|Sodium 4759.2mg||164 %|
|Potassium 2890.4mg||76 %|
|Total Carbohydrate 274.6g||81 %|
|Dietary Fiber 14.3g||57 %|
|Sugars, other 260.3g|
|Protein 143.5g||205 %|
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Calories per serving: 3456
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