Kipper Kedgeree
Kipper Kedgeree
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Kippers
Cuisine
Mediterranean
Kipper Kedgeree
Ingredients
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2 - 3 whole kippers (about 150g / 5 oz each with head)
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50g (2 oz) butter, plus extra for grilling
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225g (8 oz) cherry or mini plum tomatoes
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olive oil
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3 spring onions, chopped
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2 teaspoons mild curry powder
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1 teaspoon turmeric
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1 teaspoon cumin seeds & fennel seeds (optional)
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1 - 2 garlic cloves, crushed
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350g (12 oz) mixed quick-cook wild and long grain rice
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1 bag watercress, washed and roughly chopped
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2 - 3 hard-boiled eggs, quartered
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salt and freshly ground black pepper
Directions
Lay the kippers in a foil-lined grill pan.
Put a few knobs of butter on top of the kippers and grill for four to six minutes, until cooked through.
Cool slightly then remove the skin and bones and flake while still warm. Set aside.
Put the tomatoes into a baking dish and toss with 2 tablespoons of olive oil.
Season with salt and pepper and bake in the oven at 200°C for 10 minutes. Removed when cooked and set aside.
Cook the rice according to the manufacturer's instructions, drain well.
Meanwhile, melt the butter in a large frying pan, add the curry powder, turmeric and spices (if using) then add the garlic and cook over a low heat for 1 minute.
Stir in the rice to coat, then gently stir in the kippers, tomatoes and chopped watercress.
Taste and season.