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 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........
@@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 .....
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
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.
@@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 !!!!!
@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.
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.