Kipper kedgeree

Name: Kipper kedgeree
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Cuisine: Indian recipes
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

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

Gluten-free

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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

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.
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.
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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