Kipper Kedgeree

Boil 600ml of salted water before adding the turmeric, curry powder then the rice. Bring back to the boil and simmer gently for 15-20 minutes, until all the water is absorbed and the rice is tender. Meanwhile melt half the butter and fry the onion for 15 minutes until soft and golden.

Kipper kedgeree recipe


Put the Manx kippers in a tall jug covered with boiling water and leave to stand for 10 minutes. Drain and remove skin and bones, then flake the fish coarsely with a fork. Add the onions to the cooked rice then the flaked kippers and half of the hard boiled eggs. Mix gently but thoroughly and then season with cayenne, black pepper and salt if necessary. In a small pan melt the remaining butter and stir into the kedgeree. Heat through for 3-4 minutes then pile onto a warmed serving dish. Sprinkle with the parsley, remaining chopped eggs and garnish with the lemon wedges.

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