Kedgeree is thought to have originated in the British Raj in India and became popular on Victorian breakfast tables. Some people like their risotto wet, but a kedgeree risotto shouldn’t be too wet.
Method
1. Heat the oil in a heavy based saucepan, lightly sweat the onion, but don’t let it colour.
2. Add the rice and a splash of white wine with the cardamom and saffron or curry powder.
3. Add the hot stock to the pan, a little at a time. If you prefer, you could make it with a Knorr Fish or Chicken Stock Cube.
4. Keep stirring the risotto and after 16 minutes of cooking, add the onions, fish, butter and parmesan. Cook for a further 5-7 minutes until the fish and rice are cooked through.
5. Finish the risotto with the boiled egg crumbled over the top and some crisp coriander to give it a freshness which works well with the curry flavours.
