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

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.

Ingredients

• 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)

Method