Buttery kedgeree: Difference between revisions
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[[Image:Buttery kedgeree recipe.jpg|thumb|300px|right|Ingredients for buttery kedgeree]] | |||
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A wonderful mix of Asian and English flavours that originated amongst the British colonials in India. Then it was commonly eaten at breakfast time. It's a bit much for breakfast but it makes a superb evening meal. This recipe is based on Delia Smith's famous buttery kedgeree recipe. | A wonderful mix of Asian and English flavours that originated amongst the British colonials in India. Then it was commonly eaten at breakfast time. It's a bit much for breakfast but it makes a superb evening meal. This recipe is based on Delia Smith's famous buttery kedgeree recipe. | ||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 225 ml [[basmati rice]] | | 225 ml [[basmati rice]] | ||
Revision as of 16:31, 18 March 2014
| Buttery kedgeree | |
|---|---|
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| Buttery kedgeree with asparagus | |
| Servings: | Serves 4 |
| Ready in: | 50 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
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A wonderful mix of Asian and English flavours that originated amongst the British colonials in India. Then it was commonly eaten at breakfast time. It's a bit much for breakfast but it makes a superb evening meal. This recipe is based on Delia Smith's famous buttery kedgeree recipe.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 225 ml basmati rice
- 450 ml of the water that the fish was cooked in
- 700g smoked haddock, smoked basa or hoki fillets
- 110g butter
- 1 onion, chopped finely
- ½ to ¾ teaspoon harissa paste, curry powder or curry paste ( vindaloo paste gives a unique flavour for the hot-heads!)
- 4 hard boiled eggs, peeled and quartered
- 4 tablespoons chopped parsley
- Juice of 1 lime or lemon
- Sea salt and freshly ground black pepper
- 1 tablespoon chopped chives to garnish
Method
- Rinse the rice in a sieve for 1 minute under cold running water to remove the excess starch and leave in a colander to drain
- Put the fish fillets in a pan and cover with 570 ml cold water. You can leave the skins on as they will fall off later anyway
- Bring the fish to the boil and simmer for 8 minutes
- Reserve 450ml of the haddock water in a measuring jug
- Place the haddock in a covered bowl and keep warm
- Using the same pan, melt 55g of the butter and soften the onions for 6 minutes. Don't brown them
- Mix in the curry paste and cook for a few seconds, stirring well
- Stir in the rice and add the reserved haddock water
- Once it reaches a simmer, give it a quick stir to lift any rice that has stuck to the base of the pan, cover with a layer of tin foil and then put on the pan lid so you have a really good seal
- Simmer for 15 minutes then remove from the heat
- Remove the skin from the fish and flake it into the rice using a fork
- Add the hard boiled eggs, remaining butter, parsley, lemon juice and season with salt and black pepper
- Cover the pan with tin foil, replace the lid and gently heat for 5 minutes. Don't be tempted to stir it or lift the lit until then
Serving suggestions
Garnish with chopped chives and serve immediately.
Chef's note
If you and your partner both cook, this recipe, a glass of wine and some good music is a great way to spend some time together.
See also
A baked version with garlic and chili, Salmon kedgeree and 'Greasy spoon' kedgeree which speaks for itself.