This is a strange hybrid of a recipe: kedgeree cooked as if it were a risotto, that is to say Anglo-Indian influence, Italian method. I admit, however, that Italians may look askance at this recipe: after all, it calls on spices entirely alien to the Italian kitchen. But the cumin, coriander and turmeric are there to evoke that great dish of the Anglo-Indian empire, kedgeree, in which smoked fish, rice and spices are bound together. As a risotto, though, it is better: you get the sticky toothsomeness that comforts with every mouthful.
Just one bossy proviso: add no grated Parmesan to this risotto. Italians never grate cheese on fish pastas or fishy risottos and even if this dish is not strictly speaking Italian, their strictures still hold good.
Photo by James Merrell
Recipe posted by Nigella