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Spiced rice with kippers & poached eggs
Easy
35 minutes
Serves 4
kcal 654, fat 39g, saturates 11g, carbs 50g, sugars 0g, fibre 1g, protein 29g and salt 2.84g
Similar to kedgeree, this dish has lovely runny egg yolks rather than hard-boiled. A great supper or brunch.
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Ingredients

  • 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

Method

  • 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.

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