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{"meals":[{"idMeal":"52887","strMeal":"Kedgeree","strDrinkAlternate":null,"strCategory":"Seafood","strArea":"British","strInstructions":"For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured. Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.\r\nAdd the rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.\r\nMeanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces. Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters. Gently mix the fish, eggs, parsley, coriander and rice together in the pan. Serve hot, sprinkled with a few extra herbs.","strMealThumb":"https://www.themealdb.com/images/media/meals/utxqpt1511639216.jpg","strTags":null,"strYoutube":"https://www.youtube.com/watch?v=_Pw1I1-SItE","strIngredient1":"Smoked Haddock","strIngredient2":"Bay Leaves","strIngredient3":"Milk","strIngredient4":"Eggs","strIngredient5":"Parsley","strIngredient6":"Coriander","strIngredient7":"Vegetable Oil","strIngredient8":"Onion","strIngredient9":"Coriander","strIngredient10":"Curry Powder","strIngredient11":"Rice","strIngredient12":"","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"300g","strMeasure2":"2","strMeasure3":"300ml ","strMeasure4":"4","strMeasure5":"Handful","strMeasure6":"Handful","strMeasure7":"2 tbs","strMeasure8":"1 chopped","strMeasure9":"1 tsp ","strMeasure10":"2 tsp","strMeasure11":"300g","strMeasure12":"","strMeasure13":"","strMeasure14":"","strMeasure15":"","strMeasure16":"","strMeasure17":"","strMeasure18":"","strMeasure19":"","strMeasure20":"","strSource":"https://www.bbcgoodfood.com/recipes/10421/kedgeree","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null},{"idMeal":"52964","strMeal":"Smoked Haddock Kedgeree","strDrinkAlternate":null,"strCategory":"Breakfast","strArea":"Indian","strInstructions":"Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.\r\n\r\nStir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.\r\n\r\nTip in 450g basmati rice and stir until it is all well coated in the spicy butter.\r\n\r\nPour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.\r\n\r\nMeanwhile, bring some water to the boil in a large shallow pan. Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked. Lift it out onto a plate and leave until cool enough to handle.\r\n\r\nHard-boil 3 eggs for 8 minutes.\r\n\r\nFlake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.\u2028\r\n\r\nUncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.\r\n\r\nGently stir in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.","strMealThumb":"https://www.themealdb.com/images/media/meals/1550441275.jpg","strTags":"Brunch,Fish,Fusion","strYoutube":"https://www.youtube.com/watch?v=QqdzDCWS4gQ","strIngredient1":"Butter","strIngredient2":"Onion","strIngredient3":"Cardamom","strIngredient4":"Turmeric","strIngredient5":"Cinnamon Stick","strIngredient6":"Bay Leaf","strIngredient7":"Basmati Rice","strIngredient8":"Chicken Stock","strIngredient9":"Smoked Haddock","strIngredient10":"Eggs","strIngredient11":"Parsley","strIngredient12":"Lemon","strIngredient13":"","strIngredient14":"","strIngredient15":"","strIngredient16":"","strIngredient17":"","strIngredient18":"","strIngredient19":"","strIngredient20":"","strMeasure1":"50g","strMeasure2":"1 chopped","strMeasure3":"3 Pods","strMeasure4":"1/4 tsp","strMeasure5":"1 small","strMeasure6":"Sprigs of fresh","strMeasure7":"450g","strMeasure8":"1 Litre","strMeasure9":"750g","strMeasure10":"3","strMeasure11":"3 tblsp chopped","strMeasure12":"1 chopped","strMeasure13":" ","strMeasure14":" ","strMeasure15":" ","strMeasure16":" ","strMeasure17":" ","strMeasure18":" ","strMeasure19":" ","strMeasure20":" ","strSource":"https://www.bbcgoodfood.com/recipes/2256/smoked-haddock-kedgeree","strImageSource":null,"strCreativeCommonsConfirmed":null,"dateModified":null}]}