in 4 cups salted water for 10 to 15 minutes, but don't over cook. Drain the fish, saving the cooking water. Remove the skin and bones, and flake the fish
, keep hot.
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