Spiced rice with kippers & poached eggs
By Thane Prince
Similar to kedgeree, this dish has lovely runny egg yolks rather than hard-boiled. A great supper or brunch
- Takes 35-45 minutes
- Serves 4
- Easy
Nutrition per serving
-
kcal 654
-
fat 39g
-
saturates 11g
-
carbs 50g
-
sugars 0g
-
fibre 1g
-
protein 29g
-
salt 2.84g
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
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.
