Kipper kedgeree

Kipper kedgeree

By
From
Diabetes
Serves
1

I do love a good kedgeree. The traditional version is way too starchy, with its lashings of white rice. But swapping that for brown takes it down considerably.

Ingredients

Quantity Ingredient
1/2 small red onion, finely chopped
1 tablespoon olive oil
1 kipper fillet
1/2 teaspoon curry powder
75g brown rice
handful baby spinach
2 large eggs

Method

  1. Sauté the onion in the olive oil, until softened.
  2. Cook the kipper fillet according to the package instructions. Many are boil in the bag. If the kipper fillet is unpackaged from a fishmonger, grill or bake it for eight to 10 minutes.
  3. Add the curry powder and rice to the onion, pour in enough water to cover and simmer over a high heat for around 20 minutes, until the rice is cooked. You may need to top up the water now and then during the cooking time. Meanwhile, hard-boil the eggs for about eight minutes, then shell them and cut into wedges.
  4. Once the rice is nearly cooked, add the spinach and stir in until it wilts. Once the rice is cooked, flake in the kipper fillet and mix well. Place the egg wedges on top.
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