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Spiced rice with kippers & poached eggs

Spiced rice with kippers & poached eggs

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(4 ratings)

Takes 35-45 minutes

Easy

Serves 4
Similar to kedgeree, this dish has lovely runny egg yolks rather than hard-boiled. A great supper or brunch

Nutrition and extra info

Nutrition

  • kcalories654
  • fat39g
  • saturates11g
  • carbs50g
  • sugars0g
  • fibre1g
  • protein29g
  • salt2.84g
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Ingredients

  • 2 plump kipper, about 650g/1lb 7oz total weight
  • 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

    Saffron

    sah-fron

    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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 medium onion, chopped

    Onion

    un-yun

    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

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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Comments (6)

laura44v's picture
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Used kippers but really difficult to get all of the bones out, so spent the evening picking bones out of the rice and eating very slowly. Really tasty dish but felt the chilli overpowered the rest of the spices.

alycia's picture

Fabulous! Dead simple, and utterly delicious! Excellent for impressing weekend brunch guests!

pamajam's picture

I adore this recipe and have made it for all of my nearest and dearest. I use hot smoked mackerel or salmon which works a treat. Super easy to make and the spice combo is perfect. Tastes very impressive even though it is so simple.

markhorne's picture
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Another great recipe, which the kids loved. I added petit pois, which worked well.

mesmereyesed's picture
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Thanks. Agreed, this is a good basic recipe, but the next time I make it I'll be leaving out the fresh corriander and adding around 200g petit pois as we all felt this would benefit the dish.

hollyemily's picture
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Good basic recipe for kedgeree - I tend to use salmon and smoked mackerel rather than kippers, and replace the butter with olive oil, but the spices are spot-on as are the amounts.

Questions (1)

katkatkat76's picture

Why do you have to put the kippers in boiling water?

Aren't they already cooked, and you add them and leave them to heat through at the end of the recipe??

Tips (1)

laura44v's picture
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Instead of using fish stock, use the water the kippers have been soaking in.

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