Kedgeree (Rice & Prawns) – Or (Rice & Roasted Butternut Squash)

  • Servings: 2

Kedgeree is a British dish with Indian roots. The “Larousse Gastronomique” explains that this dish originated from a concoction of spiced lentils, rice, fried onions and ginger known as Khichiri, dating back to the 14th century and eaten across India. The early colonists developed a taste for it and over the years changed the recipe by adding eggs and fish (more protein) and excluded the lentils all together. Initially it was eaten for breakfast!

Nowadays, the main protein ingredient in the kedgeree is flaked smoked haddock.

I am not a fish person but I do love seafood. So, in my recipe herein, I have replaced the smoked fish with prawns. Of course, use fish if you prefer!

Moreover, the recipe is really flexible; it can be rich and spicy, or simple and mild, made with salmon or other fish, or with roasted butternut squash for vegetarians.


  • 100g of Basmati rice, washed & cooked in boiling water with 1 tsp of salt, then drained
  • 250/300g of raw or cooked prawns - or roasted butternut squash
  • 3 or 4 tbsp of olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, mashed
  • A handful of frozen peas (optional)
  • 4 eggs, boiled and peeled
  • 2 tsp of curry powder (mild or hot)
  • 4 pods of cardamom smashed or 1/2 tsp of cardamom powder
  • 1 tsp of coriander powder
  • 1/2 tsp of turmeric
  • 1/2 tsp of cumin powder
  • Cayenne pepper, to your taste
  • A squeeze of lemon
  • Black pepper and salt
  • A handful of chopped parsley or coriander, for garnish (optional)


Step 1

After the rice has been cooked and drained, put aside. Place a wok-style pan on medium heat and fry the chopped onions in olive oil.

Step 2

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

Step 3

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

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