White’s Kipper Kedgeree


2 Smoked Kippers
450 Mls Boiling Water
25 Grams Butter
1 Onion ( finely chopped )
1 Tsp Curry Powder
225 Grams Basmati Rice
110 Mls Double Cream
1/2 Lemon ( juice only )
3 Eggs Hard Boiled
( peeled and roughly chopped )
3 Tbsp Fresh Parsley
Salt & Pepper


Place Kippers into a deep dish, pour over boiling water, leave kippers
in water for about 5 minutes. Then remove and set aside reserving
the soaking liquid. Carefully remove meat from the fish taking care to
remove all the bones. Place meat into a bowl and set aside.
Meanwhile melt butter in frying pan with a lid, once butter is melted
add onions and fry for 3 – 4 minutes until softened. Add curry powder
cook for a further minute. Add rice stir then add reserved liquid
heat to a gental simmer then cover, cook for about 12 – 15 minutes
until all the liquid has been absorbed. Stir in cream and lemon juice,
Season to taste. Then add chopped eggs, parsley and Kipper meat
Stir gently then serve with lemon wedges.