Spiced rice with kippers & poached eggs

Spiced rice with kippers & poached eggs

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Takes 35-45 minutes

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.

654 kcalories, protein 29g, carbohydrate 50g, fat 39 g, saturated fat 11g, fibre 1g, salt 2.84 g

Recipe from Good Food magazine, January 2003.

Save 25% on a GoodFood magazine subscription

Latest comments and suggestions

Comments are disabled right now

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Takes 35-45 minutes

Ingredients

  • 2 plump kippers , about 650g/1lb 7oz total weight
  • 2 tsp whole coriander seeds
  • 2 tsp whole cumin seeds
  • ½ tsp black peppercorns
  • seeds from 2-3 cardamom pods
  • a good pinch of saffron threads or ¼ tsp turmeric
  • 1 dried red chilli or 1 tsp crushed chilli flakes
  • 2 tbsp olive oil
  • 50g butter
  • 1 medium onion , chopped
  • 225g basmati rice
  • 600ml fish stock or water
  • 1-2 tbsp chopped fresh coriander
  • 4 eggs
Send to a friend Print this recipe Add to your binder

654 kcalories, protein 29g, carbohydrate 50g, fat 39 g, saturated fat 11g, fibre 1g, salt 2.84 g

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
Find more recipes at Good Food channel

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy inspired recipes delivered straight to your door every month.

Order today, receive your first 3 issues for just £3.

Events

BBC Good Food shows

Join us at the Summer Good Food Show in June!

Plan your trip and book tickets online now.

On TV

Foodie TV

Good Food Channel - see your favourite chefs on Sky Channel 249, Virgin TV 260.

See all TV listings at radiotimes.com, see all goodfoodchannel.co.uk

listings.

Websites

Shopping Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com
Shopping

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk