£1 Wonders
By Jamie Oliver
20 mins
Not Too Tricky
serves 4
Recipe From
Ingredients
2 onions
1 red chilli
1 x 240g pack of kipper fillets
olive oil
2 tablespoons hot curry powder
2 x 250g packets of cooked basmati rice
3 large eggs
160g frozen peas
1 lemon
Top Tip
EASY SWAPS
— Garam masala would work well in place of the curry powder. Feel free to up the spice or tone it down, depending on your taste.
— Go veggie if you like: simply ditch the kippers and go heavier on the eggs.
Method
Fresh fish can be expensive, but this recipe is great value with absolutely no compromise on taste. At the moment, kippers (butterflied and smoked herring) are one of the cheapest fish you can buy and they’re totally delicious. And if you’ve not tried kippers before, trust me on this one! Making use of one pan, one heat source and minimal ingredients; this recipe makes me truly happy.
- Peel, trim and finely slice the onions, deseed and finely slice the chilli. Separate the kippers, trimming off any fins or bones along the join so you end up with 2 fillets. Remove and finely chop the skin, then trim out and finely chop the soft bone from each fillet.
- Drizzle 1 tablespoon of olive oil into a medium non-stick frying pan on a medium heat, add the onions, curry powder and most of the chilli (keeping the rest aside for later), and tip in the kipper skin and soft bone. Cook for 5 minutes, or until softened, stirring occasionally and adding splashes of water, if needed, then add the kipper fillets to the mix, breaking them up slightly.
- Tip the rice into the pan, breaking it up with your spatula. Cook for 5 minutes, stirring regularly. When there’s 2 minutes to go, tip in the frozen peas and finely grate over the lemon zest, then divide between plates.
- Quickly wipe out the pan and drizzle in 1 tablespoon of oil. Beat and pour in ¼ of the eggs, tilting the pan to spread them out evenly. Using a spatula, ease around the edges of the omelette, then cook for 1 minute, or until the eggs are just set. Fold both sides into the middle, then carefully slide onto the rice. Repeat with the remaining eggs.
- To serve, sprinkle over the reserved sliced chilli and serve with the lemon cut into wedges, for squeezing over.
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