Spiced Rice With Kippers And Poached Eggs Recipes

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SPICED RICE WITH KIPPERS & POACHED EGGS



Spiced rice with kippers & poached eggs image

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

Provided by Thane Prince

Categories     Brunch, Supper

Time 45m

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 654 calories, Fat 39 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 2.84 milligram of sodium

SPICED RICE WITH KIPPERS AND POACHED EGGS



Spiced Rice with Kippers and Poached Eggs image

Thane Prince This is a popular British dish similar to kedgeree. But, it has lovely runny egg yolks rather than hard-boiled. It'd make a great supper or brunch.

Provided by MuggleNet

Categories     Entrées

Time 50m

Number Of Ingredients 15

1 1/2 lbs. kippers
2 tsp. coriander (seeds, whole)
2 tsp. cumin (whole)
1/2 tsp. black peppercorns (whole)
2-3 cardamom (seeds only)
1/4 tsp. turmeric (ground)
1 tsp red pepper flakes
2 Tbsp. olive oil
1/4 cup butter (unsalted)
1 onion (medium, chopped)
1 cup basmati rice
2 1/2 cups fish stock
1 Tbsp. cilantro (fresh, chopped)
4 egg
black pepper (fresh ground (optional))

Steps:

  • Place kippers in a pan, cover them with hot water and simmer for 2 minutes.
  • Turn off heat, cover the pan, and leave kippers alone.
  • Crush spices and chili using a mortar and pestle (or grinder). Set aside.
  • Heat oil and butter in a large deep frying pan. Cook chopped onion until soft.
  • Pour in the rice and cook for 2-3 minutes, stirring occasionally. Then add the crushed spices and cook for another 2-3 minutes.
  • Pour fish stock into rice and bring to a boil. Then cover and let simmer for 10 minutes until rice is tender. Taste and season.
  • Flake the fish, removing all skin and bones. Gently fold the fish and fresh coriander into the rice. Then cover and cook on a low heat for 3-4 minutes.
  • At the same time, poach eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft.
  • Plate your eggs over rice and fish. Finish with a grind of black pepper.

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