Jumping fish

Kipper kedgeree

  • 4 persons
  • cooking time: 30
  • difficulty

Ingredients

  • 4 papadums
  • 300 g basmati rice
  • 100 g butter
  • 3 tl curry
  • 1 piece of 2 cm ginger, peeled and grated
  • 2 onions, finely chopped
  • 0,5 dl chicken stock
  • 3 eggs, hard-boiled and cut into pieces
  • 5 sprigs of coriander, finely chopped
  • 5 sprigs of flat parsley, finely chopped
  • 1 lemon
  • salt
  • black pepper
  • 2 cans of tipper in oil of 190 g, drained
  • 1 bunch of spring onions, cut into rings

How to prepare

This is a delicious main course with tipper, basmati rice, eggs and papadums. Healthy and tasty!

 

Preparation

  • 1 Prepare the papadums according to the instructions on the packaging.
  • 2 Cook the rice according to the instructions on the package. The rice must be al dente because it will be heated again later. Leave to cool.
  • 3 Melt the butter in a frying pan. Add the curry and the ginger and fry for a minute.
  • 4 Add the onion and fry until glassy.
  • 5 Deglaze with a dash of chicken stock. Let the stock evaporate.
  • 6 Add the pieces of egg.
  • 7 Mix the rice with the onion and curry. Warm the rice well.
  • 8 Season the kedgeree to taste with the coriander, parsley, some lemon juice, salt and pepper.
  • 9 Carefully scoop the pieces of tipper through the kedgeree.
  • 10 Serve the kedgeree with pieces of papadum and the spring onion.