This is a slightly different way of making kedgeree, using kippers instead of smoked haddock and poached instead of boiled eggs. It was very tasty, although be careful of all those little bones kippers seem to hide, they are such a pain!
Kippers with Spiced Rice and a Poached Egg (from Good Food Magazine January 2003)
2 plump kippers, about 650g total weight
2 tsp coriander seeds
2 tsp cumin seed
½ tsp black peppercorns
seeds from 2-3 cardamom pods
good pinch of saffron threads or ¼ tsp turmeric
1 dried red chilli or 1 tsp crushed chilli flakes
2 tbsp oil
1 medium onion, chopped
225g basmati rice
600ml fish stock or water
1-2 tbsp chopped fresh coriander
Put the kippers in a pan, cover them with hot water and simmer for 2 mins. 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 pan and cook the onion until soft. Tip in the rice and cook for 2-3 mins, stirring occasionally, then add the crushed spices and cook for another 2-3 mins.
Pour in the stock or water and bring to the boil, then cover and simmer for 10 mins 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 mins. At the same time, poach the eggs for about 2-4 mins until the whites are just cooked but the yolks are soft. Divide the rice between 4 bowls and top with a poached egg.