Recipe: Buttery Kedgeree (Serves 4)

Recipe: Buttery Kedgeree (Serves 4)

Recipe adapted and modified from Delia Smith


  • 340g smoked salmon trout fillets
  • 110g butter
  • 1 red onion, chopped
  • 1 teaspoon fish sauce
  • 200g uncooked white basmati rice
  • 3 hard-boiled eggs, diced
  • 3 heaped tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper (black)

Step 1: Melt half the butter in a frying pan. Soften onion in it for about five (5) minutes.

Step 2: Stir curry powder into the onion, and add rice. Slowly add in 500mL of water and fish sauce.

Step 3: Stir well, bring to a boil. Cover and let it simmer for 10-15 minutes, or until rice is cooked. Bring down flame if necessary.

Step 4: Remove salmon trout flesh from skin. Flake and add to cooked rice together with diced eggs, parsley, lemon juice and remaining butter.

Step 5: Cover pan and simmer on gentle heat for about five (5) minutes. Serve well.

Feel free to try this recipe out and modify it as you may deem fit. Do let me know how it goes! You are more than welcomed to share this recipe with your family and friends as well.

To view the original recipe, please click here.


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