Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Buttery Kedgeree Recipe
    Lost? Site Map

    Buttery Kedgeree

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Jostlori's Note:

    This recipe is taken from Delia Smith’s Complete Cookery Course. Kedgeree was a typical breakfast dish in the days when grand Victorian breakfast dishes were spread out on handsome Victorian sideboards in colonial India. Nowadays it is found all over the world (New Zealand, Australia, Britain, Ireland) and makes a very good lunch or late supper dish in spite of its breakfast ancestry. This is a very common dish and there are as many ways to make it as there are people making it.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the haddock fillets in a saucepan and cover them with 2 cups cold water. Bring to the boil, lower the heat, put on a lid, and simmer gently for about 8 minutes.
    2. 2
      Drain off the water into a large measuring cup and reserve. Transfer the haddock to a dish, cover with foil and keep warm.
    3. 3
      Using the same saucepan, melt 2 oz of the butter and soften the onion in it for 5 minutes. Next stir in the curry powder, cook for half a minute, then stir in the rice and add 2 cups of the haddock cooking water.
    4. 4
      Stir once and, when it comes to a simmer, cover with a tight-fitting lid and cook gently, for 15 minutes or until the rice grains are tender.
    5. 5
      When the rice has been cooking for 10 minutes, remove and discard the skins from the fish and flake the flesh.
    6. 6
      When the rice is ready, remove it from the heat and fork in the flaked fish, hard-boiled eggs, parsley, lemon juice and the remaining 2 oz butter.
    7. 7
      Cover the pan with a folded dish towel and place it on very gentle heat for 5 minutes.
    8. 8
      Tip the kedgeree quickly on to a hot serving dish, season to taste and serve.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Buttery Kedgeree

    Serving Size: 1 (316 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 637.1
     
    Calories from Fat 257
    40%
    Total Fat 28.6 g
    44%
    Saturated Fat 16.1 g
    80%
    Cholesterol 331.4 mg
    110%
    Sodium 1558.7 mg
    64%
    Total Carbohydrate 40.4 g
    13%
    Dietary Fiber 1.3 g
    5%
    Sugars 1.5 g
    6%
    Protein 51.6 g
    103%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites