Jamie Oliver Kipper Kedgeree is made with kipper fillets, basmati rice, eggs, onions, and a red chili. This hearty Jamie Oliver Kipper Kedgeree recipe creates a flavorful breakfast or dinner that takes about 30 minutes to prepare and can serve up to 4 people.
More Jamie Oliver Recipe:
🧡 Why You’ll Love This Kipper Kedgeree Recipe:
- Great Taste: This recipe combines smoky fish, spicy curry, and fresh chili to give you a really tasty meal.
- Easy to Make: It’s a simple recipe that you can make quickly, perfect for a big breakfast or a cozy dinner.
- Change it Up: You can easily swap ingredients to fit what you like or need. Use different spices or make it vegetarian.
- Good for You: The dish is full of protein from eggs and fish and also has veggies and rice. It’s a well-rounded meal.
- Fun to Cook: You get to do a bit of everything in the kitchen with this recipe, like slicing, zesting lemons, and cooking eggs just right. It’s fun and keeps cooking interesting.
🥚 Jamie Oliver Kipper Kedgeree Ingredients
- 2 onions
- 1 red chili, deseeded and finely sliced (use bell pepper for a milder option)
- 240 g kipper fillets, skin and bones removed
- 3 tablespoons olive oil, divided
- 2 tablespoons hot curry powder (or garam masala for a different flavor)
- 2 x 250 g packets of cooked basmati rice
- 160 g frozen peas
- 1 lemon, zest grated and cut into wedges
- 3 large eggs
🍲 How To Make Jamie Oliver Kipper Kedgeree
- Prepare the Ingredients: First, peel, trim, and finely slice the onions. After that, deseed and finely slice the chili. Next, carefully separate the kippers, removing any fins or bones. Then, if using the skin, finely chop it; otherwise, discard it.
- Cook the Aromatics: Then, drizzle 1 tablespoon of olive oil into a medium non-stick frying pan over medium heat. Add the sliced onions, curry powder, and most of the sliced chili (save some for garnish later). Now, add the chopped kipper skin if using. Cook for 5 minutes, or until softened, stirring occasionally. Add splashes of water if the mixture looks dry.
- Add the Kippers and Rice: Next, add the kipper fillets to the pan, breaking them up slightly. After this, tip the rice into the pan, breaking it up with your spatula. Cook for 5 minutes, stirring regularly. When there are 2 minutes left, add the frozen peas and grate the lemon zest over the mixture. Stir everything well.
- Prepare the Eggs: Quickly wipe out the pan with a paper towel and drizzle in another tablespoon of olive oil. Beat the eggs together in a bowl. Pour ¼ of the beaten eggs into the pan, tilting it to spread them evenly. Use a spatula to ease around the edges of the omelet, cooking for about 1 minute or until just set. Fold the sides into the middle, then carefully slide onto the rice. Repeat with the remaining eggs.
- Serving: Finally, sprinkle the reserved sliced chili over the prepared dishes. Serve with lemon wedges for squeezing over. This adds a refreshing zest and a bright burst of flavor.
💭 Recipe Tips:
- Fresh Ingredients: Use fresh kippers and vegetables for the best flavor. Fresh kippers are especially important as they are the star of the dish.
- Keep the Heat Even: Always cook on medium heat. This helps cook everything well without burning.
- Rice Preparation: Make sure to break up the cooked basmati rice well before you add it to the pan. This stops it from forming lumps and helps it cook evenly.
- Egg Cooking Technique: Cook the eggs on not too high heat so they don’t get too hard. They should be just firm enough but still soft inside.
🍗 What To Serve With Kipper Kedgeree?
Jamie Oliver Kipper Kedgeree goes great with steamed broccoli, cooked spinach, cucumber salad, and garlic bread. You can also serve it with pickled veggies, yogurt sauce, fresh salad, and sliced avocado for a full and tasty meal.
🎚 How To Store Leftovers Kipper Kedgeree?
- Refrigerate: Store the kedgeree in an airtight container and keep it in the refrigerator for up to 2 days.
- Freeze: It is not recommended to freeze this dish as the texture of the rice and eggs may become unpleasant upon thawing.
🥵 How To Reheat Leftovers Kipper Kedgeree?
- In The Oven: Preheat the oven to 350°F (175°C). Place the kedgeree in an oven-safe dish, cover it with foil, and heat for about 10-15 minutes.
- In The Microwave: Place the kedgeree in a microwave-safe dish, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Reheat the kedgeree in a skillet over medium heat, stirring occasionally, until heated through.
FAQ’S:
Can I Use Fresh Rice Instead Of Pre-cooked Rice?
Yes, you can use rice you cooked yourself. Just let it cool down a little before you add it to the pan so it doesn’t get too soft. Cook the rice following the directions on the package and use the same amount as in the recipe.
What Can I Use Instead Of Kippers If They’re Not Available?
If kippers are not available, you can substitute with smoked mackerel or even smoked salmon for a similar smoky flavor. Adjust the seasoning since these alternatives may have different salt contents.
How Spicy Is This Dish?
The spiciness of the dish can be adjusted according to your preference. If you prefer a milder version, reduce the amount of chili and curry powder. For more heat, add extra chili or a sprinkle of chili flakes.
Is This Recipe Suitable For Children?
Kids can enjoy this dish if you make it less spicy. Use mild curry powder and not much chili so it’s better for kids.
Can I Prepare This Dish In Advance?
Yes, you can get some parts ready ahead of time. Cook the onions and spices and keep them in the fridge. When it’s mealtime, just heat them up with the rice, peas, and kippers. Make the eggs fresh when you’re ready to eat.
More Jamie Oliver Recipe:
- Jamie Oliver Jambalaya
- Jamie Oliver Crispy Pork Broccoli Noodles
- Jamie Oliver Mushroom And Chicken Risotto
Jamie Oliver Kipper Kedgeree Nutrition Fact
- Calories: 496
- Fat: 22.3g
- Saturates: 4.6g
- Sugars: 6g
- Salt: 1.8g
- Protein: 25.6g
- Carbs: 52.1g
Jamie Oliver Kipper Kedgeree
Description
Jamie Oliver Kipper Kedgeree is made with kipper fillets, basmati rice, eggs, onions, and a red chili. This hearty Jamie Oliver Kipper Kedgeree recipe creates a flavorful breakfast or dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Ingredients: First, peel, trim, and finely slice the onions. After that, deseed and finely slice the chili. Next, carefully separate the kippers, removing any fins or bones. Then, if using the skin, finely chop it; otherwise, discard it.
- Cook the Aromatics: Then, drizzle 1 tablespoon of olive oil into a medium non-stick frying pan over medium heat. Add the sliced onions, curry powder, and most of the sliced chili (save some for garnish later). Now, add the chopped kipper skin if using. Cook for 5 minutes, or until softened, stirring occasionally. Add splashes of water if the mixture looks dry.
- Add the Kippers and Rice: Next, add the kipper fillets to the pan, breaking them up slightly. After this, tip the rice into the pan, breaking it up with your spatula. Cook for 5 minutes, stirring regularly. When there are 2 minutes left, add the frozen peas and grate the lemon zest over the mixture. Stir everything well.
- Prepare the Eggs: Quickly wipe out the pan with a paper towel and drizzle in another tablespoon of olive oil. Beat the eggs together in a bowl. Pour ¼ of the beaten eggs into the pan, tilting it to spread them evenly. Use a spatula to ease around the edges of the omelet, cooking for about 1 minute or until just set. Fold the sides into the middle, then carefully slide onto the rice. Repeat with the remaining eggs.
- Serving: Finally, sprinkle the reserved sliced chili over the prepared dishes. Serve with lemon wedges for squeezing over. This adds a refreshing zest and a bright burst of flavor.
Notes
- Fresh Ingredients: Use fresh kippers and vegetables for the best flavor. Fresh kippers are especially important as they are the star of the dish.
- Keep the Heat Even: Always cook on medium heat. This helps cook everything well without burning.
- Rice Preparation: Make sure to break up the cooked basmati rice well before you add it to the pan. This stops it from forming lumps and helps it cook evenly.
- Egg Cooking Technique: Cook the eggs on not too high heat so they don’t get too hard. They should be just firm enough but still soft inside.