Spiced Rice with Kippers and Poached Eggs


Spiced Rice with Kippers and Poached Eggs

Thane Prince
This is a popular British dish similar to kedgeree, but it has runny rather than hard-boiled egg yolks. It'd make a great supper or brunch.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Entrées
Cuisine British
Servings 2 people


  • 1 1/2 lbs. kippers
  • 2 tsp. coriander seeds, whole
  • 2 tsp. cumin whole
  • 1/2 tsp. black peppercorns whole
  • 2-3 cardamom seeds only
  • 1/4 tsp. turmeric ground
  • 1 tsp red pepper flakes
  • 2 Tbsp. olive oil
  • 1/4 cup butter unsalted
  • 1 onion medium, chopped
  • 1 cup basmati rice
  • 2 1/2 cups fish stock
  • 1 Tbsp. cilantro fresh, chopped
  • 4 egg
  • black pepper fresh ground (optional)


  • Place kippers in a pan, cover with hot water, and simmer for 2 minutes.
  • Turn off heat and cover pan.
  • 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 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. Cover and let simmer for 10 minutes until rice is tender. Taste and season.
  • Flake the fish, removing all skin and bones. Gently fold fish and fresh coriander into rice. Then cover and cook on a low heat for 3–4 minutes.
  • At the same time, poach eggs for 2–4 minutes until whites are just cooked but yolks are soft.
  • Plate eggs over rice and fish. Finish with a grind of black pepper.


  • Cilantro is what the leaves and stems of the coriander plant are called in some parts of the world.
  • Remember: Cooking rice should never become a dry process, so if it dries out, add more liquid and continue to cook.