Spiced Rice with Kippers and Poached Eggs

Name: Spiced Rice with Kippers and Poached Eggs
Total time: 45 min
Yield: Serves 4
Cuisine: british
Ingredients: 2plump kippers about 650g/1lb 7oz total weight; 2 tsp whole coriander seeds; 2 tsp whole cumin seed; 1/2 tsp black peppercorns; seeds from 2-3 cardamom pods; a good pinch of saffron threads or 1/4 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

4.30 (7)

⏱ 45 mins 🍽 Serves 4 🌶 british ✅ Easy 🏷 Breakfast

This comforting dish offers a twist on classic kedgeree, featuring tender kippers and perfectly poached eggs with runny yolks nestled in a warmly spiced basmati rice. The rice is infused with toasted whole spices and cooked in a flavourful stock before being combined with the flaked fish. It's a satisfying and aromatic meal, ideal for a leisurely weekend brunch or a simple yet special supper. The recipe serves four people and takes about 45 minutes to prepare from start to finish.

Ingredients

2plump kippers about 650g/1lb 7oz total weight
2 tsp whole coriander seeds
2 tsp whole cumin seed
1/2 tsp black peppercorns
seeds from 2-3 cardamom pods
a good pinch of saffron threads or 1/4 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

Place the kippers into a pan and cover them with hot water. Simmer for 2 minutes, then switch off the heat. Cover the pan and allow the kippers to sit in the hot water while you begin preparing the rice.
Use a mortar and pestle to crush the whole spices and the dried chilli. Warm the olive oil and butter in a large, deep frying pan and cook the chopped onion until softened. Add the basmati rice and cook for 2-3 minutes, stirring now and then. Stir in the crushed spices and cook for a further 2-3 minutes.
Pour the fish stock or water into the pan and bring to a boil. Cover the pan and simmer for 10 minutes until the rice is tender. A little moisture should remain. if the pan is dry, add a bit more liquid and continue cooking. Taste the rice and season as needed.
Flake the kipper flesh, discarding all skin and bones. Gently mix the flaked fish and chopped fresh coriander into the rice. Cover the pan and cook over a low heat for 3-4 minutes. Meanwhile, poach the eggs for about 2-4 minutes until the whites are set but the yolks remain soft. Serve the spiced rice on plates, top each portion with a poached egg, and finish with a grind of black pepper.

Nutrition (per serving)

Calories654 kcal

Fat39 g

Saturates11 g

Carbs50 g

Fibre1 g

Protein29 g

Sodium1136 mg

Salt2 g

Recipe details

Skill levelEasy

CategoryBreakfast

Cuisinebritish