A popular British dish similar to kedgerre, this dish has lovely runny egg yolks rather than hard-boiled. A great supper or brunch.
2 plump kippers, about 650g/1lb 7oz total weight
2 tsp whole coriander seeds
2 tsp whole cumin seeds
1/2 tsp black peppercorns
seeds from 2-3 cardamom pods
a good pinch of saffron threads or 1/4 tsp tumeric
1 dried red chilli or 1 tsp crushed chilli flakes
2 tbsp olive oil
1 medium onion, chopped
225g basmati rice
600ml fish stock or water
1-2 tbsp chopped fresh coriander
Step 1: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.
Step 2: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.
Step 3: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.
Step 4: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.