Name: Kedgeree (Rice & Prawns) or (Rice & Roasted Butternut Squash)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 100 g basmati rice, washed and cooked in boiling water with 1 tsp salt, then drained; 250–300 g raw or cooked prawns, or roasted butternut squash; 3–4 tbsp olive oil; 1 large onion, finely chopped; 3 garlic cloves, mashed; A handful of frozen peas (optional); 4 eggs, boiled and peeled; 2 tsp curry powder (mild or hot); 4 cardamom pods, smashed, or ½ tsp ground cardamom; 1 tsp ground coriander; ½ tsp turmeric; ½ tsp ground cumin; Cayenne pepper, to taste; A squeeze of lemon; Salt and black pepper; A handful of chopped parsley or coriander, for garnish (optional)

"Kedgeree is a comforting British classic with Indian roots, blending fragrant spiced rice with succulent prawns or roasted butternut squash, peas, and boiled eggs. This versatile one-pan dish bursts with curry aromas and is perfect for brunch or dinner. Quick to prepare and naturally gluten- and dairy-free."

Method 3 Steps

1

After cooking and draining the rice, set it aside. Heat a wok-style pan over medium heat and fry the chopped onion in olive oil.
2

When the onion is nicely coloured, add the garlic followed by the prawns (if raw, stir-fry for 2 minutes until cooked) or the roasted butternut squash (peeled and cut into pieces beforehand). Scatter all the spices and stir-fry for a few seconds before adding the frozen peas, cooked rice, and 2 chopped eggs. Season with salt and a squeeze of lemon juice, then mix everything gently, forking through the grains to prevent them from sticking. Remove from the heat.
3

Transfer the kedgeree to a platter, decorate with the remaining eggs halved and a scattering of parsley or coriander (if using). This dish is good eaten warm or at room temperature. A green salad would be a nice accompaniment.

Kedgeree (Rice & Prawns) or (Rice & Roasted Butternut Squash)

🥗 Ingredients (16 items)

Method 3 Steps

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