Spiced rice with kippers & poached eggs
- Thane Prince
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Serves 4
Easy
Total time: 45 mins
Takes 35-45 minutes
A star rating of 4.3 out of 5.7 ratingsRate
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Similar to kedgeree, this dish has lovely runny egg yolks rather than hard-boiled. A great supper or brunch
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Ingredients
Nutrition
Units:
MetricUS
-
2plump kippers
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
-
1 dried red chilli
or 1 tsp crushed chilli flakes
-
2 tbsp olive oil
-
50g butter
-
1medium onion
chopped
-
225g basmati rice
-
600ml fish stock
or water
-
1-2 tbsp chopped fresh coriander
-
4 eggs
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Nutrition: per serving
- kcal654
- fat39g
- saturates11g
- carbs50g
- sugars0g
- fibre1g
- protein29g
- salt2.84g
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Method
-
step 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.
-
step 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.
-
step 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.
-
step 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.
Recipe from Good Food magazine, January 2003
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A star rating of 4.3 out of 5.7 ratings
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