- 2 plump kipper, about 650g/1lb 7oz total weight
A kipper should be a seasonally fat herring that has been split through the back, gutted, opened…
- 2 tsp whole coriander seeds
- 2 tsp whole cumin seed
- ½ tsp black peppercorns
- seeds from 2-3 cardamom pods
- a good pinch of saffron threads or ¼ tsp turmeric
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 1 dried red chilli or 1 tsp crushed chilli flakes
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 medium onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 225g basmati rice
- 600ml fish stock or water
- 1-2 tbsp chopped fresh coriander
- 4 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Put the kippers in a pan, cover them with hot water and simmer for 2 minutes. Turn off the heat, cover the pan and leave the kippers in the hot water while you start the rice.
Crush the spices and chilli using a mortar and pestle. Heat the oil and butter in a large deep frying pan and cook the onion until soft. Tip in the rice and cook for 2-3 minutes, stirring occasionally, then add the crushed spices and cook for another 2-3 minutes.
Pour in the stock or water and bring to the boil, then cover and simmer for 10 minutes until the rice is tender. There still needs to be a little moisture in the pan, so if it is dry, add more liquid and continue to cook. Taste and season.
Flake the fish, removing all the skin and bones. Gently fold the fish and coriander into the rice, then cover and cook over a low heat for 3-4 minutes. At the same time, poach the eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft. On a plate, lay the eggs on the rice and finish with a grind of black pepper.