Everyday Meals

Spiced Kedgeree With Kippers


A twist on a traditional favourite

Prep time:10 mins

Cook time:40 mins

Serves: 4


  • 2 tablespoons oil
  • 1 large onion, finely chopped
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 2 teaspoons curry powder
  • 1⅓ cups long grain rice
  • 2 2/3 cups hot water
  • 1 cup frozen peas, cooked following packet directions
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh coriander
  • 200g can John West Kipper Fillets in Brine, drained and lightly flaked
  • 2 hard boiled eggs, peeled and cut into quarters


Step 1

Heat oil in a large saucepan. Add onion and cook over medium low heat for 4-5 minutes until softened but not coloured. Add spices and cook for a further 2-3 minutes, until fragrant.

Step 2

Add rice and coat in the spice mixture, stirring for 1 minute. Add hot water, stir and bring to the boil. Cover and simmer for 12-15 minutes until all water has evaporated. (Do not be tempted to remove lid during the cooking process). Remove from heat, place a clean tea towel between lid and rice, cover with lid and stand for 15 minutes to further steam the rice.

Step 3

Toss cooked rice, peas and fresh herbs together Spoon into a large serving dish. Top with John West Kippers and eggs and extra herbs. Serve immediately.

Tasty Tip!

Do not remove saucepan lid during the simmering stage as this will not result in fluffy, cooked rice. The final steaming stage yields a fluffy end result for this dish.

Spiced Kedgeree With Kippers
Average user rating:
  • 5

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