The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spiced rice with kippers & poached eggs recipe. Enjoy quick & easy rice recipes and learn how to make Spiced rice with kippers & poached eggs.
Easy
Serves 4
Total time Takes 35-45 minutes
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
1. 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.
2. 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.
3. 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.
4. 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.
654 kcalories, protein 29g, carbohydrate 50g, fat 39 g, saturated fat 11g, fibre 1g, salt 2.84 g
Recipe from Good Food magazine, January 2003.
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