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    • Spiced Rice with Kippers and Poached Eggs

    Mark Sharron
    Easy
    30 minutes
    4

    This dish contains beautifully runny eggs rather than hard-boiled eggs. A superb supper or breakfast.

    1 rating
    layout 0 comments

    Ingredients

    • 2 kipper fillets, about 650g total weight
    • 2 teaspoons whole coriander seeds
    • 2 teaspoons whole cumin seed
    • ½ teaspoon black peppercorns
    • Seeds from 2 to 3 cardamom pods
    • ¼ teaspoon turmeric
    • 1 teaspoon crushed chilli flakes
    • 2 tablespoons olive oil
    • 50g butter
    • 1 medium onion, finely chopped
    • 225g basmati rice
    • 600ml fish stock or water
    • 1-2 tablespoons chopped fresh coriander
    • 4 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.