Similar to kedgeree, this dish has lovely runny egg yolks rather than hard-boiled. A great supper or brunch.
Orders must be made before 2 pm to allow us to pack and ship your order for next day delivery. Delivery usually arrives by 6pm.
Spiced rice with kippers & poached eggs
WRITTEN BY:
Eileen
SERVES:
Serves 4
NUTRITION:
kcal 654, fat 39g, saturates 11g, carbs 50g, sugars 0g, fibre 1g, protein 29g and salt 2.84g
DIFFICULTY
Easy
TIME
35 minutes minutes
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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.
Shopping List
Ingredients
1.
2plump kippers , about 650g/1lb 7oz total weight
2.
2 tsp whole coriander seeds
3.
2 tsp whole cumin seed
4.
½ tsp black peppercorns
5.
seeds from 2-3 cardamom pods
6.
a good pinch of saffron threads or ¼ tsp turmeric
7.
1 dried red chilli or 1 tsp crushed chilli flakes
8.
2 tbsp olive oil
9.
50g butter
10.
1medium onion , chopped
11.
225g basmati rice
12.
600ml fish stock or water
13.
1-2 tbsp chopped fresh coriander
14.
4 eggs
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