Kipper kedgeree

  • Portion size: Serves 4
  • Takes 10 minutes to make, 25 minutes to cook
  • Difficulty: easy

This kedgeree will feed four for under around a fiver and makes a wonderful supper dish. It uses kippers (or you could use mackerel) instead of the more usual smoked haddock.

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Ingredients

  • 1 tbsp vegetable oil
  • Knob of butter
  • 1 large onion, sliced
  • 1 tsp ground turmeric
  • 2 tsp garam masala
  • 350g long grain rice, rinsed well under cold water
  • 700ml vegetable stock
  • ½ bunch of fresh coriander, stalks and leaves chopped separately
  • 250g kippers or smoked mackerel, skin removed, flaked
  • 2 medium free-range eggs
  • 3 tbsp natural yogurt
  • 1 lemon, sliced into wedges, to serve
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Method

  1. Heat the oil and butter in a sauté pan, add the onion and soften over a low-medium heat for 10 minutes until just starting to colour. Add the turmeric and garam masala, stir, then cook for 1 minute more.
  2. Stir in the rice, pour over the stock, then season with a little salt. Bring to the boil, then simmer gently for 10 minutes. Add the coriander stalks and flaked kippers or smoked mackerel, stir gently, then cover and return to a low heat for 5 minutes until cooked/warmed through. Taste and season.
  3. Meanwhile, soft-boil the eggs in a pan of boiling water for 6 minutes, remove with a slotted spoon, then peel and slice into quarters. Gently mix the yogurt and coriander leaves into the rice and top with the eggs. Serve with lemon wedges.
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Nutrition

  • 540kcals Calories
  • 17.3g (4g saturated) Fat
  • 21g Protein
  • 69.2g Carbs
  • 0.6g Fibre
  • 1.1g Salt

Quick wins & tips

For a Spanish flavour, substitute 1 tsp smoked paprika for the garam masala and a mixture of fried chorizo and king prawns for the smoked fish.

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