Is that part of the traditional recipe? Because I've never seen that in any of the generic recipes I've read but it sounds nice and I'll definitely be giving it a go!
Standard hangover cure for all British troops back in 80s West Germany. I wouldn’t mind making her breakfast!!! Kedgeree food of the British Raj. Splendid!!
excuse me but how are you 58 years old. I'm absolutely baffled. I know this has nothing to do with your wonderful cooking I just can't believe my eyes.
@reshi p The earliest written recipe for Kedgeree is from 1790 in Scotland. Its main ingredients are smoked haddock and boiled eggs. Please do not confuse this British dish with any Indian dishes with similar-sounding names.
@reshi p There are two things we know about Kedgeree. Firstly, its key ingredient is smoked haddock and secondly, it is not an Indian dish. We know that the former is true since the oldest recorded recipe for Kedgeree uses smoked haddock and we know that the latter is true because you will never find Kedgeree on any menu in any hotel or restaurant in India. Indeed, you'll never find smoked haddock (or even plain haddock) in any fish market in India because it's a North Atlantic fish. You will, though, find Kedgeree served in hotels and restaurants in the UK (not a particularly common dish but not unusual either) and you'll find smoked haddock in pretty much every British supermarket. In Scotland, where the first written occurrence of Kedgeree is from, smoked haddock is taken to a higher level with such delights as Finnan haddie and Arbroath smokies, both of which I've used to great success as the base for a Kedgeree. So there are actually two dishes. One has a base of lentils and is called khichṛī or Khichdi and is Indian and is pretty common in Indian homes. The other is called Kedgeree and is British and has smoked haddock as its base and isn't unusual in British homes, restaurants and hotels. So just accept that, although they have similar names, they are actually two different dishes from two separate continents.
@reshi p There is no 'Indian version' yet you've tried to argue that a dish that's unavailable in India is, in fact, Indian. Your little head must be full of dal and I pity you. Please leave the internet until you're able to actually hold even one single thought inside your head.
i dont know what kind of rice people use bur 1 / 2 ratio never works for me, i always end up with a chunk of sticky dough, which is impossible to clean. i use half as much water as rice and it cooks perfect.
I love how the people in the comment section are telling a world class chef that she's doing things all wrong. Get your own channel and then you can show us all how smart you are.
The most important point here is that Nigella has never claimed to be a chef a single time in her career. She makes this distinction very prominent on all her work either on her T.V programmes or many books.
fun fact niggella..... kedgeree is indian not asian.... asia is japan korea vietnam thailand ect...... kedgeree was an indian dish created for the raj's, then brought to england in the 1860's by the east india company.... it literally translates too smoked fish with curried rice........
BoLoYu .. Basmati rice needs to be washed to get rid of the surface starch to prevent it from getting clumpy.. The water doesn’t have to run clear.. but it has to be washed.. N FYI please get some knowledge before commenting. Such a waste of time.
@@somreetachakraborty3259 No it doesn't, you can easily loosen the grains with a fork. It only needs to be washed when not stored well like happens in India.
I made this kedgeree yesterday and it tested horrible! Salmon was undercooked and it was cold by the time the rice was ready. Fish and rice was lack of salt. Lemon zest gave the whole dish afterteste of bitterness. The whole dish smell and tested horrible because of added fish sauce. It all ended up in the bin!
Sounds like your ingredients and technique was off tbh. I keep my salmon in the oven after the heat is off to keep it warm with foil over the top. And all of that can be fixed by you making your own adjustments to it anyway
@@mpb3481 yep I've no complaints regarding her pronunciation of salmon...am just amazed at how beautifully an authentic Indian recipe that too for the poor...got transformed into a posh English dish ...
Very well said Gaurav . What can you expect however from someone who has turned a purely vegetarian dish into a non veg one ? This is not biryani which has many options like veg , chicken , prawn , Jain etc .....
@oyinbo peppe You are definitely one of the "I don't know about it so it didn't happen" brigade. There were hordes of working class Brits working in India many doing skilled work such as ship and locomotive repairs and you'd find welders, platers, boiler makers etc from the Clyde working on locomotives. You'd also have machinemen working on building railways. My maternal grandfather was a police sergeant in the Punjab from the early 20s to the mid 1930 and a paternal uncle was an electrician/buildings maintenance in Bombay. from the mid 30s to the end of the war. Both developed serious curry habits and my grandfather would often cook mutton curry and rice with home-made chapatis which he'd cook on a griddle usually used for scotch pancakes. He also made kedgeree but with smoked haddock. Even at my secondary school in Glasgow in the 60s we'd have beef curry and rice at least once a month. So 1. upper class only? Not at all and 2. We didn't know how to cook rice? Bollocks. You just had a very insular upbringing.
@@Alan_Mac why do u have so much problem with us indians and calling us some lentil headed stuff , I mean bruh look at urself what the hell are u trying to prove here . This dish is basically a more stinking version of kichuri ....besides what else can u do sit behind a screen and call out on indians for being wrong , bloody rots came to this country and looted it and now sitting being a computer screen sippin of so called tea and being a fat head racist
@@Mou_mousse29 Why are you even pulling the race card for somebody that gave you a two word answer that wasn't even rude. You know nothing about true history The racist is blatantly YOU !!!!!
I don't understand how people can cook with loose hanging hair. I think it's disgusting. A Professional cook like her should know better. It is not hygiene.
‘I have about my person three hard boiled eggs with pretty glorious yolks.’ Even language tastes better when she talks. Wonderful.
Oh fancy seeing you here mr mukherjee, jaya he
@@ayembic7933oh hey, two years later! 😂
Too bad she couldn't boil an egg to save Humpty Dumpty.
I love watching Jamie and Nigella because they’re chaotic cooks but so passionate.
Kedgeree is one of my absolute favourite meals to have. YUM!
One of my favorites!!!! Thank you Nigella! You are delightful!!
Mmm, scrumptious! The kedgeree looks pretty good too. :-)
Wonderful recipe!!! Thank you!!
Love the smoked haddock version, so I will give this a go...
How I love this recipe!!!
Kedgeree is inspired from Indian dish Khichri.
Yep
I am ur biggest fan
Watching ur all programs at TLC
ALL OF DISHES R YUMMY NICE
Are you going to upload episodes from nigella kitchen? Please do ! Thank you !
That looked sooooo delicious 🌷❤🌷
I much prefer the authentic, invasive taste of haddock. Salmon I find quite bland on its own, but a haddock/salmon 50/50 mix is nice.
Nigella Lawson you are wonderful
Ha I make this all the time minus the egg. Who knew it was an actual dish. Love it!
You might want to add a bay leaf and a green chili when you boil the rice.
Yes...
Is that part of the traditional recipe? Because I've never seen that in any of the generic recipes I've read but it sounds nice and I'll definitely be giving it a go!
I am ur biggest fan from TLC 😍
_Its soo _*_yummy_*_ recipe_
You never add the eggs until right at the end, otherwise when you mix everything together you end up turning them into mash.
That`s because smoked haddock was the traditional recipe and in my opinion easily the better option flavour wise
"If you want to live well in England, eat breakfast three times a day" -- Somerset Maugham
Some people cant eat one meal a day let alone breakfast three times a day
@@christinedixon9192 just get out of bed once a day to eat.. go back to bed and keep warm. Use this down-time to learn to how to budget..
Standard hangover cure for all British troops back in 80s West Germany. I wouldn’t mind making her breakfast!!! Kedgeree food of the British Raj. Splendid!!
Hob is the stove! Delicious!
Baz Marty makes another appearance.
excuse me but how are you 58 years old. I'm absolutely baffled. I know this has nothing to do with your wonderful cooking I just can't believe my eyes.
This is from years ago, uploaded recently.
Yes that makes much more sense....
However she was still around 40 when filming this, so still looks remarkable for her age
Nigella, hi ! ❤
Everytime I have a biryani it reminds of my childhood
making this tomorrow
I like ur recipes 👍
It's Indian dish which britishers bought back to UK. To khichri they called kedgeree.
ilove 😘😘😘
Camera man is drunk
turmeric might be a dye . It is basically antiseptic.
And it's important to not use too much, 1/2 a teaspoon is enough, otherwise it leaves a chalky taste.
Forgot to say... "absorption method" ?? so you get all the starch, dirt, dust and cack glued and stuck to the rice ...lovely, go for it Nigella 😢
I wonder what she meant when she said that the hard boiled egg reminds her of her childhood.
Probably because it was a big garnish in the 70s.
I make it with smoked cod.
You can be sure that butter is definitely an Indian-subcontinent popular ingredient!
Ghee would be better, then you don't need to add the oil at all...
Salmon Khichdi. Interesting.
No. It's Kedgeree. It's a British dish.
@reshi p The earliest written recipe for Kedgeree is from 1790 in Scotland. Its main ingredients are smoked haddock and boiled eggs. Please do not confuse this British dish with any Indian dishes with similar-sounding names.
@reshi p There are two things we know about Kedgeree. Firstly, its key ingredient is smoked haddock and secondly, it is not an Indian dish. We know that the former is true since the oldest recorded recipe for Kedgeree uses smoked haddock and we know that the latter is true because you will never find Kedgeree on any menu in any hotel or restaurant in India. Indeed, you'll never find smoked haddock (or even plain haddock) in any fish market in India because it's a North Atlantic fish.
You will, though, find Kedgeree served in hotels and restaurants in the UK (not a particularly common dish but not unusual either) and you'll find smoked haddock in pretty much every British supermarket. In Scotland, where the first written occurrence of Kedgeree is from, smoked haddock is taken to a higher level with such delights as Finnan haddie and Arbroath smokies, both of which I've used to great success as the base for a Kedgeree.
So there are actually two dishes. One has a base of lentils and is called khichṛī or Khichdi and is Indian and is pretty common in Indian homes. The other is called Kedgeree and is British and has smoked haddock as its base and isn't unusual in British homes, restaurants and hotels.
So just accept that, although they have similar names, they are actually two different dishes from two separate continents.
@reshi p The delusional one is the person claiming that a smoked haddock dish is Indian. How empty-headed do you have to be to say that?
@reshi p There is no 'Indian version' yet you've tried to argue that a dish that's unavailable in India is, in fact, Indian. Your little head must be full of dal and I pity you. Please leave the internet until you're able to actually hold even one single thought inside your head.
This is ticking so many boxes...
i dont know what kind of rice people use bur 1 / 2 ratio never works for me, i always end up with a chunk of sticky dough, which is impossible to clean. i use half as much water as rice and it cooks perfect.
slasherflicks i wash it though, until the water comes up clear.. do i need to soak it longer maybe?
Fork it through don’t use a spoon or it will clump.
Jeeeezzzz you must like your rice like bullets
Smoked haddock kedgeree is a British recipe that uses some Asian ingredients but it is a British dish
@Vishwas Singh They are two different dishes. Kedgeree was first recorded in Scotland in 1790 using smoked haddock.
Its actually an indian dish. The recipe is so obviously indian.
I think it needs more spices. Otherwise the rice will horribly smell of fish
No garlic or ginger????
225 x2=450 not 500
So what .
You are still perfect.
I love how the people in the comment section are telling a world class chef that she's doing things all wrong. Get your own channel and then you can show us all how smart you are.
Nigella isn't even a chef, never mind a world class one.
@@Alan_Mac Where's your cooking channel, though? Are you a chef?
@@vivida7160 Eh? What has my occupation got to do with anything. Nigella is not 'a world class chef'. She isn't even a chef
The most important point here is that Nigella has never claimed to be a chef a single time in her career. She makes this distinction very prominent on all her work either on her T.V programmes or many books.
It is Bengali to be precise
You mean khichdi lol...with no lentils ?
This is an ENGLISH dish developed from INDIAN beginnings.
fun fact niggella..... kedgeree is indian not asian.... asia is japan korea vietnam thailand ect...... kedgeree was an indian dish created for the raj's, then brought to england in the 1860's by the east india company.... it literally translates too smoked fish with curried rice........
Watching this gorgeous gal sure makes for a good morning . ( ;
I love all your videos but the one thing I want is to see coriander washed well or at least the inference that it was
We dont need to wash coriander in the UK.
Another kedgeree recipe: ua-cam.com/video/xYsbbFVitpw/v-deo.html
Is the rice washed?? Washing the rice before cooking is really important.. it should be mentioned..
I noticed that too.
No it isn't, there are different kinds of rice and most don't need to be washed, especially Basmati rice.
BoLoYu .. Basmati rice needs to be washed to get rid of the surface starch to prevent it from getting clumpy.. The water doesn’t have to run clear.. but it has to be washed.. N FYI please get some knowledge before commenting. Such a waste of time.
@@somreetachakraborty3259 No it doesn't, you can easily loosen the grains with a fork. It only needs to be washed when not stored well like happens in India.
I made this kedgeree yesterday and it tested horrible! Salmon was undercooked and it was cold by the time the rice was ready. Fish and rice was lack of salt. Lemon zest gave the whole dish afterteste of bitterness. The whole dish smell and tested horrible because of added fish sauce. It all ended up in the bin!
Sounds like your ingredients and technique was off tbh. I keep my salmon in the oven after the heat is off to keep it warm with foil over the top. And all of that can be fixed by you making your own adjustments to it anyway
She actually used lime juice.
Maybe a cookery class would benefit you
Order in.
Billions eat salmon raw...so
I just realized "kedgeree" is actually our Khichdi... cmon Britishers we do not pronounce or spell your Salmon as " Salman"
Gaurav Das lol 🤣
Actually she pronounced salmon the way it’s supposed to be pronounced - ‘sa-mən’ with a silent ‘l.’
@@mpb3481 yep I've no complaints regarding her pronunciation of salmon...am just amazed at how beautifully an authentic Indian recipe that too for the poor...got transformed into a posh English dish ...
Why are Indians always so triggered? You even manage to make the Americans seem normal. Lighten up FFS
Very well said Gaurav . What can you expect however from someone who has turned a purely vegetarian dish into a non veg one ? This is not biryani which has many options like veg , chicken , prawn , Jain etc .....
Cameraman needs a brew or something because the chaotic lack of focusing really made my head spin!
Umm! That's some milky cooking 😉
Needs peas.
Gosh Russell Brand would get it.
Salmon ? surely Smoked Haddock using the cooking liquid to flavour the rice.
What a goddess
Nigella is amazing. Can't decide between her and Carol Vorderman. Both are absolutely amazing
Gonna buy nigellas books then can cook something different every night,plus her ingredients would tell us what we need to buy
Can I have some now please, 😁
Turmeric has anti cancerous properties.. Don't call it a food dye 😅😅😅. We Indians may get offended!!!
Fresh is best though and has more flavour
Exactly. Turmeric also has an extremely stark smell and taste. Its not way used by us as food colour.
Chef is clumsy ...
May be It's not fully Asian dish,
She said it's the English version of khidchi but with fish 🤔
@oyinbo peppe Bollocks. Kedgeree was never a posh dish and I, certainly, was eating rice well before the 70s.
@oyinbo peppe You are definitely one of the "I don't know about it so it didn't happen" brigade. There were hordes of working class Brits working in India many doing skilled work such as ship and locomotive repairs and you'd find welders, platers, boiler makers etc from the Clyde working on locomotives. You'd also have machinemen working on building railways. My maternal grandfather was a police sergeant in the Punjab from the early 20s to the mid 1930 and a paternal uncle was an electrician/buildings maintenance in Bombay. from the mid 30s to the end of the war.
Both developed serious curry habits and my grandfather would often cook mutton curry and rice with home-made chapatis which he'd cook on a griddle usually used for scotch pancakes. He also made kedgeree but with smoked haddock. Even at my secondary school in Glasgow in the 60s we'd have beef curry and rice at least once a month. So 1. upper class only? Not at all and 2. We didn't know how to cook rice? Bollocks. You just had a very insular upbringing.
She eats in a very awkward way...looks hyper when she does it
get a life
Rice cooked in fish broth? Why??
Why not?
I agree, but I don’t care for fish
She told you. The flavor is infused into the rice. If you don't like it, use plain water. Jeez, can't anyone think for themselves anymore?
@@Alan_Mac why do u have so much problem with us indians and calling us some lentil headed stuff , I mean bruh look at urself what the hell are u trying to prove here . This dish is basically a more stinking version of kichuri ....besides what else can u do sit behind a screen and call out on indians for being wrong , bloody rots came to this country and looted it and now sitting being a computer screen sippin of so called tea and being a fat head racist
@@Mou_mousse29 Why are you even pulling the race card for somebody that gave you a two word answer that wasn't even rude.
You know nothing about true history
The racist is blatantly YOU !!!!!
Camera 'work' trying too hard to be thrilling, misses half of what we need to actually see...
Khichadee is and will always remain only a rice and lentil dish . Even hard core non vegetarian Indians will only eat khichadee in that form .
Just as well that this is Kedgeree. The hint is in the video title.
Taps. You're full of shit. People make changes to food dishes all the time. You don't own the rights to this.
Coriander? Nooooooo. Parsley, please!
Jennifer Paterson did it better.
Stinking version of kichuri😑
It's marvellous
I live within shouting distance of a salmon farm. Dont eat salmon!!!!!
Kind disturbing to watch her cook, shes seems messy, sloppy and short-winded lol...kind hated it lol
I don't understand how people can cook with loose hanging hair. I think it's disgusting. A Professional cook like her should know better. It is not hygiene.
Go away you fool.
This is not a commercial kitchen.
oh, please...
NL is not a ‘professional cook’. She is a journalist. Go away, you ghastly American. No one likes you.
Yuck 🤮🤮🤮🤮 just make Indian khichdi !
Eggs? Lord thanks for Brexit so we can remove that rubbish.