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© David Loftus
Jamie recommends this wine to go with this recipe
kedgeree
main courses | serves 6This is a traditional British breakfast from colonial India and it’s a lovely little dish, with a nice balance of spicy and smoky flavours. It makes a tasty lunch or supper too – so get stuck in!
Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.
ingredients
• 2 large free-range or organic eggs
• 680g undyed smoked haddock fillets, pinboned
• 2 fresh bay leaves
• 170g long grain or basmati rice
• sea salt
• 110 pure butterghee
• a thumb-sized piece of fresh ginger, peeled and grated
• 1 medium onion or 1 bunch of spring onions, finely chopped
• 1 clove of garlic, peeled and finely chopped
• 2 heaped tablespoons curry powder
• 1 tablespoon mustard seeds
• 2 tomatoes, deseeded and chopped
• juice of 2 lemons
• 2 good handfuls of fresh coriander, leaves picked and chopped
• 1 fresh red chilli, finely chopped
• a small pot of natural yoghurt
• 680g undyed smoked haddock fillets, pinboned
• 2 fresh bay leaves
• 170g long grain or basmati rice
• sea salt
• 110 pure butterghee
• a thumb-sized piece of fresh ginger, peeled and grated
• 1 medium onion or 1 bunch of spring onions, finely chopped
• 1 clove of garlic, peeled and finely chopped
• 2 heaped tablespoons curry powder
• 1 tablespoon mustard seeds
• 2 tomatoes, deseeded and chopped
• juice of 2 lemons
• 2 good handfuls of fresh coriander, leaves picked and chopped
• 1 fresh red chilli, finely chopped
• a small pot of natural yoghurt
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It's basically butterfat - butter that's been melted to remove the water, and that has perhaps also had the other non-fat components skimmed off. Ghee tends to be used by default in Indian cooking instead of butter, because ghee stores more easily in a hot climate with limited refrigeration - you can buy it in tins.
There are some situations in which ghee is a superior substitute for butter. It doesn't produce the scum that you get with melted butter, so it looks nicer than melted butter when you drizzzle it over something like lobster. It's also easier to work with ghee than butter when frying (eg sauteeing mushrooms) because you don't have the spitting and scumming, so it's easier to achieve a clear sauce quickly.
For a lot of other situations, though, it probably doesn't matter very much which you use.
We left out the mustard seeds & butterghee.
Substitutions - Fresh duck eggs were delicious and we used lime juice instead of lemon.
Natural yoghurt with coriander was a great accompanient to the dish.
We will definitely cook this again (might try it with brown rice next time)- superb!
I've been using your recipie for a couple of years now and just love it. However, I don't have access to smoked Haddock so use readily available smoked Salmon - it's so good!
Always been a huge fan of your simple, no fuss methods and high standards. I now live in spain and have access to the most fantastic fresh produce. Would just love to see what you could do with some of them. Just to re-iterate some of the previous comments, "Time for Mr Oliver to come to Spain"!!!!
love ya XX
Lyn
Thanks ever so much.
Bjussssssssssssssssssssssssssss
If possible do you think you could send an easy recipe to make? I would really like to try it! No matter what it is
:D
God bless you and your family.
thank you
I am trying to find a recipe for apple crumble shortbread, this must be a very well guarded secret as I can't find one anywhere, any ideas on where I could find one??
Cheers
Petra
I love your English Onion Soup! I shared it with my office and now, several of us make it at home at least twice a month. It is refered to now as "The Soup." My mom hated my plain, low-fat cooking, so I gave it up! She requests the soup at least twice a month, sometimes once a week. I use a french bread from the grocery store bakery (toasted, of course) and top it with a 4 cheese Mexican blend that includes the cheddar. I was glad to see you use the chicken stock as that is what I used too.
I see you now on the Food Network, but wish you were on more often than the 1/2 hour show on Saturdays only. Who have you worked with from the Food Network (besides Rachel Ray here in Miami)? Sorry, I did not realize you were going to be here back then or I would have made the trip down from Fort Lauderdale.
Thank you!
Linda in Florida
Jamie, I live in a hot country, I always on diet and I miss in your show low calories recipes, with not much fat. What do you think to present those kind of recipes?
Warm Regards
Love your Butternut squash muffins how can I convert this to use other fruit i.e blueberry
Thanks
Please can you send me your recipe for yorkshire pudding? would love to give it a go
Many thanks
Please can you help.
I recently baked Choolate Fondant Puddings but when they came out of the oven they collapsed.
The filling in the middle was nice and runny and the sponge tasted really nice and was really light.
I left them in the fridge for 40 minutes and then baked them at 180 degrees farenheight for 12 minutes.
Please could you tell me if i am doing this wrong or give me any tips so they wont collapse when baked.
Thanks
Sue
Greetings from way down under in New Zealand.
I've been trying to find a good recepie for Banana cake using carrots to keep the cake moist but I can't find one.
I do have an Edmonds cook book.., but Murphys' law runs true. the page with the recepie has been torn out. :-(
Please.., I need some help help as I've only just stated baking.
Thanks.
Jason
Yummm Deserts Lmao
P.S this is hoestly so cool ...really nice to meet u
p.s my mum fancies you.
nice 2 meet U
thank you.
Never done this before so here goes....I am so proud of you! Please don't stop educating the public because it is so important. There is so much we, the public, are not told.
I am a mother of two with a full time career. I buy organics on line, do the free range/organic and home cook....well to be honest I get up early on a Saturday...cook in batches and freeze for the week. The reason I do this is because I get in after my children have eaten.
What I would love...is for YOU to come up with recipes for batch cooking..for the busy mad women who gets up on 6am on Saturdays to do this....it is not as mad as it sounds because I love my own time pondering around my kitchen.
with warm regards
Lizzo
x
I am a 17 yr old Aussie girl with a big passion to cook and create new and wonderful dishes with some inspiration from you! I was just wondering how to make the perfect souffle as mine aren't quite right. Any help would definately be greatly appreciated.
Thank you for your time,
Michelle
My name is Jelmer and later I want to become a chef, but I'm thirteen years old. Do you have any tips for my? And how do I can make the meringue whit pears and chocolate sauce?
Greets Jelmer from Holland
Your recipes are the best!
I am brazilian, but live in Holland with my husband and our daughter, luckly I know my brazilian recipes and of course I make dutch recipes as weel, during the week I can variate them, and also follow some tips from you.
I saw the recipe of bolinho de bacalhau but it would be a pleasure to see some brazilian recipes on your book, like feijoada, or picanha com batatas!!
Everybody loves you, you have the unic talent!
Success with your recipes and regards to your princeses.
Lilian and family
My mother and all of us at home love your recipes! She has literally changed her style of cooking and adapted to what she has learned from watching your series. She always says: "My friend Oliver..." We are from Barcelona, and always comment that you should do the Spanish escape. If so, my mom would like to meet you and show you how she makes her secret "fideua" similar to paella. Do let us know, since you are part of the family.
Any recommendations on how best to cook goat's leg/shoulder? Goat was about 10 months old!
I'm usually a chicken person and have successfully prepared your Fantastic Chicken and Chicken Maryland dishes! Yum and so simple!
I'm Sharon from New Zealand and another die hard FAN of your cooking. I just love to watch you on Sunday's on tv - Naked Chef & others...You are so fast and amazingly gifted and i simply love your dishes.S..LURRRP!!!!!!
Cheers!
Sharon
Sou Brasileira e adoro seus programas e receitas,gostaria de saber como posso pegar as receitas de seu site já que não domino a língua Inglesa?
Agradeço,
Abraços,
GRAZI
i am just wondering the title of that salmon fish wrapped in a newspaper with all the herbs stuffed inside and out of the fish and turn it to the grill. Anyone of you here knows the recipe? can you share it with me. i've been looking at jamie's website but unable to find it because too many episodes. i couldn't find the right title of that episode when he and his friends went to a beach and he does some grilling. I couldn't forget that whole salmon stuffed with all the herbs, really and then watching hoe he carefully wrapped the salmon with a newspaper and turn it to a grill. I feel hungry now, i just want to try it with different kind of fish beside salmon. Anyone here who could help me out?
appreciated so much for your help,
pinks
Nancy B
Where can I find them ? Can you help me ?
Thanks a lot and kind regards Annette
Brilliant recipes making them all the time -think you are great!!
Hilsx
good command you greetings
sos muy divertido
bye
You have to come Spain and make a great escape like you did in italy, all of us will learn lot of your food and you will fall in love qith spanish food.
Hoping come to spain and make a new book, Alberto
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18055,00.html
If that doesn't work, just go to the food network site, and search the recipes for 'Brunch Breads', the recipe is there! Best wishes and happy eating Claudia! Alicia :)
and i love jamie olivers recipes theres just so delilcious
im so glad jamie is in this world
You can make burgers with cheese in them. If you have a burger recipe, the follow the recipe, but before you fold the burgers up into the circle shapes, add a chunk of mozzerella cheese, and it will melt while you cook the burgers, and it is absolutely DELICIOUS!!!! Try it and I bet you will get full marks!!!!!
I'm going into catering at my local college and my dad is trying to prove I cannot cook ( I can). Well he set me a challenge, I have to cook a 3 course meal for 3 people next Tuesday with a budget of £10 and I was wondering if you had any ideas of what i could cook and what the recipes are.i would really appreciate your help and thank you very much.
sincerely
Claire
Kan je mij soms helpen?Zou u resepten hebben over asperges?
Vele groeten Sarah (belgium)
Kan je mij soms helpen?Zou u resepten hebben over asperges?
Vele groeten
I am a DIE HARD Jamie Oliver fan........from india-bombay, i'd love to see him cook in my country, Mr. Oliver, Sir, I look up to u, and it will be my dream to learn from the 15 Foundation. You are my inspiration and icon, I admire you and what you do.
this is me signing off.......
---Annika
Hi Jamie! I just want to say that I admire you very much! I'd love to go there and go to your restaurant "15" and talk to you about your recipes. All portugueses know you and your recipes!!! I love cooking and I can give you some traditional portuguese recipes! A big kiss for you and your princeses! Ana.
jonathan from sardigna italy
Sheena
Thank you very much.
Carmen
gpiru@aol.com
www.theasiancookshop.co.uk
it gives a real indian flavour!