Spiced rice with kippers & poached eggs

• kippers↗2plump

  about 650g/1lb 7oz total weight

• whole coriander2 tsp tsp

  seeds

• whole cumin seed↗2 tsp tsp
• black peppercorns↗½ tsp tsp
• cardamom pods↗seeds from 2-3

  seeds from 2-3

• saffron↗a good pinch of

  threads or ¼ tsp turmeric

• dried red chilli↗1

  or 1 tsp crushed chilli flakes

• olive oil↗2 tbsp tbsp
• butter↗50g g
• onion↗1medium

  medium, chopped

• basmati rice↗225g g
• fish stock↗600ml ml

  or water

• chopped fresh coriander1-2 tbsp tbsp
• eggs↗4

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.