Kedegree with Kippers

Kedegree with kippers served in a white dish with a lemon wedge
  • 2 servings
  • 50 minutes to prepare
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  • 150g brown rice
  • 2 Manx kippers
  • 2 eggs, hard boiled
  • 50g frozen peas
  • 2 tomatoes, de-seeded and chopped
  • 1 small onion, finely chopped
  • 2tbsp rapeseed oil
  • 5 cardamom pods
  • ¼tsp ground turmeric
  • ¼tsp ground coriander
  • ¼tsp ground cumin
  • ¼tsp chilli powder
  • ½tsp curry powder
  • 2 bay leaves
  • 1tbsp fresh chopped parsley
  • ½ fresh lemon


Cook the brown rice for about 20 minutes in boiling water until just tender, drain and leave to cool slightly. Please note, brown rice takes longer to cook than white rice.
Meanwhile, place the kippers into a shallow dish, cover with boiling water and leave to cool.
Drain the water, remove the skin from the kippers and flake the fish into chunks and set aside.
In a large frying pan, gently heat the rapeseed oil and fry the onions until soft but not browned, then add the spices, cardamom pods, bay leaves and cook for a further minute over a low heat.
Add the rice, peas and chopped tomatoes making sure the rice is well coated in the spice.
Finally, fold in the flaked fish, chopped parsley and serve with slices of boiled egg and lemon