Fry sliced onions in 15ml oil for 25 minutes until crisp and golden.
Season onions with salt and pepper, drain on paper, and keep warm.
Simmer haddock in water for 8 minutes, add salmon for 2 minutes, then drain and skin.
Rinse rice under running water until clear and drain well.
Fry chopped onion and spices in remaining oil, then add rice, 450ml water, and turmeric.
Boil rice, then simmer covered for 15 minutes beforeพักกิ้ง five minutes.
Boil eggs for six minutes, then peel and quarter.
Stir fish, butter, cream, coriander, and eggs into fluffed rice.
Season with cayenne and lemon juice, heat gently, and serve topped with crispy onions.