Kedgeree risotto

Happy New Year 2013!!! May your year be filled with beautiful food!

Kedgeree risotto

If you are a fan of Downton Abbey – and these days, who isn’t – you might have noticed that in the pilot Mrs. Patmore offered Lord Grantham some kedgeree for breakfast. This dish was brought to England by returning colonialists who had enjoyed Khichri, a dish with rice and spiced pulses, back in India. Anglo-Indian fusion cuisine was popular in Victorian times, and in this dish you can really feel the Indian influence. But the fish and the hard-boiled eggs were a British introduction. This time I made the kedgeree as a risotto, but the typical ingredients of a kedgeree – rice, fish, curry powder and parsley – are still there. And it works!

Ingredients:

olive oil

1 tsp curry powder

0.5 tsp turmeric

1 onion

3-4 garlic cloves

3 dl risotto rice

6-8 dl vegetable stock

200 gr peas

400 gr cold smoked salmon, sliced

Garnish:

fresh parsley, chopped

per plate 1 hard-boiled egg, cut in 4

Instructions:Kedgeree risotto

Heat olive oil in a saucepan. Sauté the onion and garlic together with the spices for a few minutes until the onion softens and becomes golden. Add the risotto rice and continue frying until the grains become glassy. Little by little, pour some vegetable stock into the pan. Keep stirring. After about 15 minutes the risotto is rice is cooked al dente. At this point, add the peas and the fish slices and stir lightly. Garnish each plate with fresh parsley and egg. Serve as a dinner or lunch, or if you are a purist, as a breakfast dish.

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One thought on “Kedgeree risotto

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