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Kedgeree, a classic Anglo Indian curry with smoked haddock breakfast or brunch dish,
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- Опубликовано: 5 июл 2019
- Kedgeree / English brunch. Kedgeree is another classic Anglo Indian effort, from the time of the British Raj, the original Indian version was a lentil curry with rice, so the Victorian British officers had to make it a little more luxurious with the addition of poached smoked haddock and eggs. The result is my ladies favourite brunch dish ever. Please give kedgeree a try for breakfast, brunch, lunch or supper, you will not be disappointed.
/ Indian cooking / Smoked Haddock / Curried Basmati rice / boiled egg. When cultures blend we get gorgeous dishes like kedgeree
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Kedgeree
Natural smoked haddock 200g / 7oz
Basmati rice 150g / 5.3oz
Eggs 2
White onion 1
Garlic 1 clove
Madras curry paste 1 tbsp
Butter 100g / 3.5oz
Lemon 1
Cardamon pods 6
Bay leaves 2
Parsley or coriander 1 handful
Spring onion a few slices for garnish optional
Keep at it Matt. Always look forward to these. Shame about your other channel. Don't give up! THE TRUTH WILL WIN.
Excellent video. The extra bit of light hearted background information simply adds to this brilliant cookery lesson. Looking forward to more brunch dishes.
cheers Eugen
Love the texture of those eggs, perfect. Im having the pumpkin rissotto tonight so will have Kedgeree on Wednesday.
Hope you enjoy, thank you x
This is the traditional breakfast of the British Army.
We had it every weekend and great for a hangover.
Serve with toast and a pot of strong loose leaf naafi tea.
We were also pretty keen on the Nazi Goering.
Another army dish from Empire adopted and brought home.
Happy days
Thanks so much for that, I just googled nazi goering (slightly worried) and there came up the result for nasi goreng a Malaysian rice recipe served with a fried egg.
I bet knowing squaddy humour they deliberately changed the spelling for a laugh.
It looks lovely by the way and I'm always looking for a new brunch recipe, so thanks again for sharing that.
you made me laugh; thanks uncy Matt.
One of the best out there, try mixing in a tin of sardines, oil and all into onions while cooking, fish sauce can add more "fish" if smoked fish is mildly flavoured!
Another great recipe! You make it look so easy. Going to give this a try although I'm not the greatest cook lol was in fear for your fingers 🙈👍
Thanks I think the secret to a simple dish like this is give yourself time and keep a close eye on the heat levels, simmering and not boiling produces a nicer texture for this dish. The rice can be done in advance and cooled, same for the eggs and the curry sauce. So you can add the rice to the sauce to heat up for a couple of minutes once the fish is ready. Hope it goes well
@@unclemattscookerylessons Thanks Matt will let you know how I get on 🤞
@@unclemattscookerylessons not sure if the link works, I'm not too good with computers either lol
The Crown brought me here
Thankyou Netflix, hope you stick around
Did you forget to peel the garlic??
Hi, I just had to re-watch this video and I used a garlic crusher. I did see Jamie Oliver crush garlic this way without peeling first and I can confirm this is a terrible idea as when I did it I broke my crusher. So i do recommend peeling the garlic. Thank you for watching and taking time to comment, RUclips is hardly suggesting my channel these days so much appreciated x
WHICH RICE DO YOU USE?
Basmati this time, but any long grain rice will work. I usually add the recipe in the description if you want to check it out. Thanks for commenting
Made this again Matt, hubby requested it lol not sure if you seen the picture of my last effort 😉
where is the image? Glad your liking this dish, my lady has requested it a couple of times already
@@unclemattscookerylessons yes, I'm surprising everyone with my new cooking skills lol. I put the image in one of my other comments on this dish, after your advice 👍
That really does look good. I shall give it a go. I do not understand why you include the copyright disclaimer. It is impossible to copyright a recipe - fact.
thanks Spammer the copyright disclaimer thingy is for the footage that I grabbed for my outrageously horrible Indian accent which I hope was entertaining, and not offensive?
@@unclemattscookerylessons Haha, I liked the entertainment lol absolutely no offence 👍
Buck me if you use that much butta you ether French or working in central london I enjoy watching this vid more then some of fancy pseudo chefs its just a real day to day skills and knowledge and is home made
Thanks, i have a bit of a butter issue
Looksd great and the eggs make the dish in my view. Your determination to remove the stach from teh rice is one thing I never understand. It's extra gtoodness in my view. I never watch my rice. When I bought rice overseas I would pick over it to make sure there were no stones in it, but it would then just go into thept and I would cook it with the absorption method as you used.
When I make this when camping I tend to use tinned kippers, using the oil from the can to fry off the onions, Tastes pretty good, but cooking in the open air is always much better :)
agree cooking over a camping stove somehow just makes it better, I really undercooked sausages when I was about 16 and camping with mates. Still ate them all and we were fine, love the idea of using the oil from the tinned fish.
She’s right about coriander.......soap.
Strange isn't it? I quite like it, to me it doesn't taste soapy.
It’s the perfume taste to be more accurate, part of soap.......great recipe by the way!
@@unclemattscookerylessonsit's actually a genetic thing. Some people taste the chemical thats in coriander like soap while others do not.
I would never eat that if the eggs was boiled together with the rice. That make my stomach sick
You could always cook the eggs separately, I was following the traditional method my friend?