Ingredients
- 2 smoked undyed
kippers (preferably Whitby, Isle of Man or Scottish) - 450ml/16fl oz boiling water
- 25g/1oz
butter - 1
onion, finely chopped - 1 tsp hot
curry powder - 225g/8oz
basmati rice - 110ml/4fl oz
double cream - ½
lemon, juice only - salt and freshly ground
black pepper - 3
eggs, hard-boiled, peeled, roughly chopped - 3 tbsp roughly chopped fresh flatleaf
parsley
Preparation method
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Place the kippers into a deep baking dish and pour over the boiling water.
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Leave the kippers in the water for five minutes, then remove and set aside, reserving the soaking liquid.
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Carefully remove the meat from the fish, taking care to remove all the bones. Place the kipper meat into a bowl and set aside.
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Meanwhile, heat a deep frying pan with a lid until hot then add the butter. Once the butter has melted, add the onions and fry for 3-4 minutes, until just softened but not coloured.
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Add the curry powder and cook for a further minute.
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Add the rice and stir to coat well in the butter and onions.
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Add the reserved kipper soaking liquid and heat to a gentle simmer, then cover with the lid and cook for 12-15 minutes, until the rice is tender and all the liquid has been absorbed.
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Stir in the double cream and lemon juice.
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Season, to taste, with salt and freshly ground black pepper, then add the kipper meat, eggs and parsley. Stir gently to combine without breaking up the kipper meat too much.
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To serve, spoon into warmed bowls.
Required techniques
James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
30 mins to 1 hour cooking time
Serves 4
