Smoked-Kipper Kedgeree

This is usually done with smoked haddock, but kippers work well too.

I didn't have any pre-made curry powder so I made my own quick blend.  Damn good it was too!  Phew.



RECIPE BELOW:

• 1 Smoked Kipper
• 1 egg
• 1 small onion
• curry powder (or see note below)
• 1/2 cup rice
• small bunch parsley, roughly chopped
• 1 lemon

 SERVES 1 (Multiply the fish, rice & eggs to fit the number your feeding)

Put the kippers/haddock in pan (chop in two to fit the pan if you have to), and just cover in water.  Bring to a boil and simmer gently for 8minutes.  When finished, remove the fish, but keep the cooking liquid!  It's an instant incredible stock.  In the same pan, melt a knob of butter and fry the onion until cooked through but not browned.  Then add a teaspoon of your curry powder, or homemade mix, and cook for another minute or two.  Stir in the rice & cook for another 2 minutes.  Add the stock, cover & simmer gently for 10-12 minutes (this will depend on the type of rice your using, check the packet).

Meanwhile boil an egg for 8 minutes also. Then plunge under a cold tap to stop cooking.  This will make an egg that has a hard white, but slightly runny yolk.  Just right in my mind!

Flake the fish & remove any bones.

When the rice is done, add the fish, the parsley, some lemon juice & black pepper and with the lid on, return to the heat to warm everything through.

After a few minutes the wait is over!  Eat.

I have frozen my leftovers in a couple of small ramekins and am looking forward to Sunday morning.  What a great start to the day that will be.  Almost as good as left-over curry...