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