Kipper kedgeree

Name: Kipper kedgeree
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 100 g Waitrose & Partners No.1 Craster kippers(Available from the fish service counter); 2 tsp olive oil; 1 medium onion, finely sliced; ½ tbsp medium curry powder; ½ tsp ground coriander; ½ tsp ground cumin; ⅓ 28g pack fresh coriander, leaves picked, stalks finely chopped; 100 g frozen peas; 250 g microwave brown basmati rice; 115 g baby spinach; 3 ready-to-eat quail eggs, halved; lemon wedges, to serve

Kippers, spinach and eggs are all sources of omega-3s - a great excuse to enjoy this twist on the comforting classic

4.5 out of 5 stars(3) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

100g Waitrose & Partners No.1 Craster kippers(Available from the fish service counter)
2 tsp olive oil
1 medium onion, finely sliced
½ tbsp medium curry powder
½ tsp ground coriander
½ tsp ground cumin
⅓ 28g pack fresh coriander, leaves picked, stalks finely chopped
100g frozen peas
250g microwave brown basmati rice
115g baby spinach
3 ready-to-eat quail eggs, halved
lemon wedges, to serve

Preheat the grill to medium. Put the kippers on a baking tray, skin-side down, and grill for 4 minutes, until cooked through and opaque. While the kippers are still warm, remove and discard the skin and backbone, along with any other large bones, then flake the flesh into large chunks; set aside.
Meanwhile, heat the oil in a large frying pan and fry the onion with a pinch of salt over a low-medium heat for 10 minutes, until soft and starting to brown. Add the spices and coriander stalks; cook for 2 minutes, stirring. Boil the kettle, put the peas in a colander, then pour over the freshly boiled water; set aside to drain.
Add the rice, spinach and peas to the pan, along with 2 tsp water. Cook for 3-5 minutes, stirring, until the spinach has wilted, the peas are cooked and the rice is piping hot; season. Stir through the kippers and top with the quail eggs and coriander leaves. Serve with lemon wedges for squeezing over.

Typical values per serving when made using specific products in recipe