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    • Spiced Rice with Kippers and Poached Eggs

    Mark Sharron
    Easy
    30 minutes
    4
    Amount Per Serving: Calories 654; Fat 39g; Carbs 50g; Sugars 0g; Fibre 1g; Protein 29g; Sodium 2.84g
    This dish contains beautifully runny eggs rather than hard-boiled eggs. A superb supper or breakfast.
    1 rating
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    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

    • Combine all the prepared ingredients, a flame-tamer and a clean tea-towel in a mortar. Pound with the pestle until the mixture starts to smell special and aromatic.

    • Heat the olive oil and butter in a large, high-sided, non-stick saucepan and sauté the onion until soft.

    • Mix the spices and rice by lightly stirring them together. Add to the pan, to the onion. Stir over the heat until the rice is shiny and can smell the spices.

    • Pour in the stock or water. Cut the kipper fillets into large chunks and add them to the stock.

    • Once boiling, remove the kipper fillets. Set aside.

    • Turn down the heat and cook the rice at a gentle simmer for 10 minutes.

    • Gently fold the kippers into rice and coriander. Cover and cook for another 2 minutes.

    • While waiting for the rice to cook, poach the eggs for 2-4 minutes. This will keep the whites cooked but allow the yolks to remain soft.

    • Serving Suggestions: On the plate, add the poached egg over the rice and sprinkle it with some black pepper.

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