Delia Smith’s Kedgeree recipe is a delightful and classic British dish that has stood the test of time. This hearty and aromatic meal has been enjoyed for centuries and is still as popular today as it was when it was first introduced. The dish, which combines rice, smoked fish, and boiled eggs, is delicious, nutritious, and easy to make. The recipe was first popularized by the British Empire in India and has since become a staple in British cuisine.
Delia Smith’s version of Kedgeree is widely regarded as one of the best recipes, owing to its simplicity, delicious flavor, and easy-to-follow instructions. In this blog, we will take a closer look at Delia Smith’s Kedgeree recipe, key ingredients, and a step-by-step guide on making this classic British dish.
Delia Smith Kedgeree
Ingredients
- 350g thick smoked haddock
- 1 small chopped onion
- 4 fl oz (110 ml) white basmati rice
- 50g butter
- 1 teaspoon Sharwoods hot curry powder
- 2 hard-boiled eggs, chopped
- 2 heaped tablespoons fresh chopped parsley
- 1 tablespoon lemon juice
- Salt and freshly milled black pepper
Procedure
- Begin by placing the haddock fillet into the frying pan and then proceed to pour 275 ml of cold water over it, ensuring that it is fully covered.
- Bring it to a boiling point, subsequently reduce the heat to a moderate level, cover with a suitable lid, and gently simmer for an approximate duration of eight minutes.
- Subsequently, decant the water into a calibrated container and set it aside for later use.
- Transfer the haddock to a suitable receptacle, envelop with aluminum foil to maintain warmth, and proceed to purge the frying pan.
- In the next step, proceed to melt 25 grams of butter in the same pan and sauté the onion until it reaches a tender consistency, which should take approximately 5 minutes.
- Subsequently, incorporate the curry powder and allow it to cook for approximately one minute. Afterward, carefully integrate the quantified rice and pour 225 milliliters of the liquid used to cook the haddock.
- After an initial stir, proceed to bring the mixture to a simmering point and promptly cover it with a closely fitting lid. After that, allow the preparation to cook gently until the rice grains attain a desirable state of tenderness.
- After the rice has been simmering for 10 minutes, proceed to meticulously eliminate the skins from the fish and fragment the succulent flesh.
- Once the rice has cooked to completion, proceed to uncover the lid and carefully withdraw the pan from the heat source.
- Subsequently, proceed to incorporate the flaked fish, boiled eggs, lemon juice, parsely and the remaining 25g butter into the mixture, and cover the pan with a folded tea towel. After that, place the pan back on the stove over low heat for a duration of 5 minutes.
- Ensure optimal flavor by seasoning to personal preference, expeditiously transferring the prepared Kedgeree into a heated serving dish, and promptly serving without delay.
Serving Suggestions: Pairing Kedgeree with Complementary Side Dishes
Kedgeree is a delicious and hearty dish that can be enjoyed on its own, but it also pairs well with a variety of side dishes. The key is to choose sides that complement the flavors and textures of the Kedgeree.
Here are a few suggestions for side dishes that will make your Kedgeree even more satisfying:
Mango chutney:
This sweet and tangy condiment is a classic accompaniment to Kedgeree. Its fruity flavor complements the spiciness of the dish, and it provides a refreshing contrast to the rich flavors of the rice and fish.
Poppadums:
These thin, crispy Indian crackers are a perfect side dish for Kedgeree. They add a crunchy texture to the meal and are great for scooping up bites of rice and fish.
Roasted vegetables:
Roasted or grilled vegetables, such as zucchini, eggplant, and bell peppers, make a great side dish for Kedgeree. They add a healthy and colorful touch to the plate and contrast the soft texture of the rice and fish.
Naan bread:
This soft, fluffy bread is a great choice for soaking up the flavorful sauce in the Kedgeree. It’s also great to add some extra carbs to the meal.
Cucumber raita:
This refreshing yogurt-based side dish is a great choice for balancing out the spiciness of the Kedgeree. It’s cool and creamy texture provides a nice contrast to the warm and savory flavors of the rice and fish.
By pairing your Kedgeree with these or other complementary side dishes, you can take your meal to the next level and create a satisfying and well-rounded dining experience.
Conclusion
In conclusion, Delia Smith’s kedgeree recipe is a delightful and versatile dish that can be enjoyed anytime. The perfectly cooked rice, tender fish, and fragrant spices create a unique flavor profile that satisfies even the most discerning palate. Delia’s recipe is easy to follow, and the end result is both visually impressive and mouth-watering. Whether you are looking for a quick breakfast option or an elegant dinner party dish, this recipe will impress your guests and leave them wanting more. With a few simple ingredients and a bit of know-how, you too can prepare this delicious dish at home. So why not give it a try and discover why Delia Smith’s Kedgeree is a classic British favorite.
