Buttery kedgeree

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.

Buttery kedgeree

Buttery kedgeree with asparagus
Servings:	Serves 4
Calories per serving:	520
Ready in:	50 minutes
Prep. time:	15 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	Chef
First published:	15th August 2013

Best recipe review Anne's favourite 5/5 I get Brownie points every time I make this for her. Paul R Smith

Ingredients for buttery kedgeree

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

1. 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
2. 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
3. Bring the fish to the boil and simmer for 8 minutes
4. Reserve 450ml of the haddock water in a measuring jug
5. Place the haddock in a covered bowl and keep warm
6. Using the same pan, melt 55g of the butter and soften the onions for 6 minutes. Don't brown them
7. Mix in the curry paste and cook for a few seconds, stirring well
8. Stir in the rice and add the reserved haddock water
9. 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
10. Simmer for 15 minutes then remove from the heat
11. Remove the skin from the fish and flake it into the rice using a fork
12. Add the hard boiled eggs, remaining butter, parsley, lemon juice and season with salt and black pepper
13. 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 lid until then

Serving suggestions

Garnish with chopped chives and serve immediately.

Chef's notes

An aide-mémoire for me; this is now our preferred version for two people - ingredients as above with variations below:

• 2 medium onions

• 2 fat cloves of garlic

• Lime juce
• 1 heaped teaspoon of Panang Curry Paste

• 1/2 teaspoon Taste Sensation Piri Piri seasoning

• 160 g basmati rice
• 320 ml fish stock
• 1 tablespoon of butter and 1 tablespoon of olive oil (frying the onions)
• 4 Hard boiled eggs
• 350 g haddock
• 2 teaspoons dried parsley soaked in fish stock to re-hydrate
• No extra butter

See also

A baked version with garlic and chili, Salmon kedgeree and 'Greasy spoon' kedgeree which speaks for itself.

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