Spiced Rice With Kippers And Poached Eggs Food
SPICED RICE WITH KIPPERS AND POACHED EGGS
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
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.
SPICED RICE WITH KIPPERS & POACHED EGGS
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
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
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