Spiced Rice with Kippers and Poached Eggs

Method

• Spiced Rice with Kippers and Poached Eggs: Step-by-Step Method
• Lightly toast coriander seeds, cumin seeds, black peppercorns, and cardamom seeds in a dry pan over medium-low heat until fragrant; remove and grind to a coarse powder.
• Mix ground spices with turmeric and chilli flakes; set aside.
• In a separate wide pan, add olive oil and butter, and melt gently over medium heat.
• Add finely chopped onion and cook, stirring, until soft and translucent.
• Stir in the prepared ground spice mixture and cook for 1 minute until aromatic.
• Add rinsed basmati rice to the pan and stir to coat well in the spices and fats.
• Pour in fish stock or water; bring to a gentle boil, then cover and reduce heat to simmer.
• Cook the rice for 12–15 minutes until liquid is absorbed and grains are tender; remove from heat and let stand, covered.
• While rice is cooking, place kipper fillets in a separate skillet with a splash of water; cover and gently steam over low heat for 5–7 minutes until heated through, then remove from heat and flake the flesh.
• In parallel, bring a medium pot of water to a gentle simmer; create a vortex and crack eggs in to gently poach for 2–3 minutes until whites are set and yolks are soft; lift out with slotted spoon and drain.
• Fold flaked kipper and half the chopped fresh coriander into the spiced rice.
• Taste and season if needed; portion rice onto plates.
• Top each serving with a poached egg.
• Garnish with remaining chopped coriander and a touch of black pepper if desired.
• Serve hot, suggesting a crisp green salad or lemon wedges on the side for balance and brightness.