Chef at 16:43, 14 March 2026

2026-03-14T16:43:58Z

← Older revision		Revision as of 16:43, 14 March 2026
Line 79:		Line 79:
	An aide-mémoire for me; this is now our preferred version for two people - ingredients as above with variations below:		An aide-mémoire for me; this is now our preferred version for two people - ingredients as above with variations below:
	* 2 medium onions		* 2 medium onions
	• 2 fat cloves of garlic		* 2 fat cloves of garlic
	* Lime ~~juce~~		* Lime juice
	* 1 heaped teaspoon of Panang Curry Paste		* 1 heaped teaspoon of Panang Curry Paste
	• 1/2 teaspoon Taste Sensation Piri Piri seasoning		* 1/2 teaspoon Taste Sensation Piri Piri seasoning
	* 160 g basmati rice		* 160 g basmati rice
	* 320 ml fish stock		* 320 ml fish stock

Chef: Larger images for small media devices

2026-01-30T12:50:03Z

Larger images for small media devices

New page

{{#seo:
|title=Buttery kedgeree, Indian recipe
|titlemode=replace
|keywords=#butterykedgeree #butter #blackpepper #parsley #lemon #chives #currypaste #eggs #unusualrecipes #onions #measuringjug
|hashtagrev=032020
|description=A wonderful mix of Asian and English flavours that originated amongst the British colonials in India. Then it was commonly eaten at breakfast time
}}

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.

{{recipesummary
|TotalCalories = 2080
|PortionCalories = 520
|DatePublished=15th August 2013
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|ImageComment = Buttery kedgeree with [[asparagus]]
|TotalTime = 50 minutes
|PrepTime = 15 minutes
|CookTime = 35 minutes
|Image = [[Image:Buttery kedgeree dish.jpg|middle|none|alt=Electus]]
}}
</table>
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">



====Best recipe review====

''Anne's favourite''

5/5 

I get Brownie points every time I make this for her.

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>

[[Image:Buttery kedgeree recipe.jpg|thumb|300px|right|Ingredients for buttery kedgeree]]
{{RecipeIngredients
| 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===

{{RecipeMethod
| 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 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.
{{RecipeLine}}
[[Category:Recipes|Kedgeree]]
[[Category:Breakfast recipes]]
[[Category:Fish recipes|Kedgeree]]
[[Category:Sea fish recipes|Kedgeree]]
[[Category:Indian recipes|Kedgeree]]
[[Category:Main courses|Kedgeree]]
[[Category:Rice recipes|Kedgeree]]
[[Category:Spicy recipes|Kedgeree]]
[[Category:British recipes|Kedgeree]]
[[Category:Favourite recipes|Kedgeree]]
[[Category:Boiled or simmered]][[Category:Poached]]

[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/butterykedgeree|#butterykedgeree]] [[Special:Search/butter|#butter]] [[Special:Search/blackpepper|#blackpepper]] [[Special:Search/parsley|#parsley]] [[Special:Search/lemon|#lemon]] [[Special:Search/chives|#chives]] [[Special:Search/currypaste|#currypaste]] [[Special:Search/eggs|#eggs]] [[Special:Search/unusualrecipes|#unusualrecipes]] [[Special:Search/onions|#onions]] [[Special:Search/measuringjug|#measuringjug]]
</code>

Buttery kedgeree - Revision history

Chef at 16:43, 14 March 2026

Chef: Larger images for small media devices