Kipper Kedgeree with Soft Poached Egg.

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Kedgeree is thought to have originated with an Indian rice-and-bean or rice-and-lentil dish Khichri (or Pongal), traced back to 1340 or earlier. It is widely believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. It is one of many breakfast dishes that, in the days before refrigeration, converted yesterday’s leftovers into hearty and appealing breakfast dishes, of which bubble and squeak is probably the best known.

In this recipe kippers are grilled, flaked and mixed with the spice coated rice and topped with a soft poached egg.

Ingredients.

This recipe will serve two portions.

175g of basmati rice
A large handful of frozen peas
2 kippers
4 spring onions, chopped
Juice of ½ lemon
1 fresh red chilli, deseeded and very finely chopped
2 large free range organic eggs
1 tablespoon of vegetable oil
2 teaspoons of mild curry powder
3 tablespoons of chopped parsley
A large pinch of mustard seeds
350ml of boiling water
A few good twists of black pepper to season

Method.

Rinse and drain the rice and place with the peas in a sauce pan with a tight fitting lid. Add 350ml of boiling water and put onto a high heat on the stove. As soon as the rice starts to boil, reduce the heat to the lowest setting, cover with the lid and cook until the rice is tender, (about 10 minutes).

Grill the kippers over a medium heat for two minutes on each side, then remove the skin and flake the fish into large chunks.

Heat the oil in a large frying pan or wok and fry the spring onions, chilli and curry powder for two minutes, then fluff up the rice and add to the pan.

Stir well to ensure all the grains of rice are coated in the spices, then remove from the heat, stir through the kippers and parsley, and squeeze over the lemon juice.

You won’t need to add extra salt (the kippers are salty enough!) but may want to grind over a little black pepper.

Poach the eggs until softly set, and serve with the kedgeree and an extra wedge of lemon.

Happy Eating!

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