Kipper Kedgeree

Kipper Kedgeree


Prep time           Cooking time

2 minutes              26-30 minutes


Serves: 4


450g kippers
2 bay leaves
2 tbsp vegetable oil
1 onion, chopped
2 cardamon pods, lightly crushed
½ tsp turmeric
2 tsp curry powder
1 cinnamon stick
350g basmati rice
600ml reduced-salt vegetable stock
2tbsp chopped parsley, plus extra to garnish
4 hard-boiled eggs, quartered


  1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Wrap the kipper fillets and bay leaves in some foil and place on a baking tray in the oven. Bake for about 8 minutes until cooked through. Take out of the oven, discard the bay leaves and flake the fish.
  2. Heat the oil in a pan and fry the onion gently for 5 minutes until soft. Add the cardamom pods, turmeric, curry powder and cinnamon stick, and cook for a further 1 minute or so.
  3. Add the rice and stock and bring to the boil. Turn down the heat, cover and simmer for 15 minutes.
  4. Remove the cinnamon stick from the rice. Add the kippers and chopped parsley and cook for a few more minutes to warm through.
  5. Serve topped with the eggs and garnished with more parsley.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.