Boil eggs for 8 mins and leave to cool. After cooled, peel and chop into quarters and set aside.
Chop 1 onion into small dices and set aside.
Put haddock in cold water, enough to cover. Put on lid and bring to boil. Simmer for 8 minutes.
Drain water into jug to use for rice.
Put drained haddock into foil and seal and put in a low oven (50o) to keep warm.
Melt butter(big walnut size) add onions and soften.
Add 2teaspoons of curry powder and stir in.
Add one handful of rice per person plus one to the pan and stir to cover.
Slowly add the haddock water, constantly stirring until rice is soft (20 mins)
When rice is done, turn off heat.
Take out haddock and remove skin and bones, roughly flake into rice and stir gently. Add pepper and lemon juice and stir again.
Add the hard boiled eggs, quartered and stir in gently.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (172g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 142 (70%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 238.9mg||74 %|
|Sodium 138.1mg||5 %|
|Potassium 232.3mg||6 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 8.1g|
|Protein 7.7g||11 %|
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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: 202
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