Prawn kedgeree

Prawn kedgeree

  • serves 2
  • A little effort

Kedgeree is a really quick and easy but delivers on comfort. The spicy rice, juicy prawns and boiled eggs come together in a great balance of flavours. It's perfect for a midweek meal.



  • basmati rice 150g
  • shallots 2, finely chopped
  • oil
  • madras curry powder 2 tsp
  • chicken stock cube ½
  • cooked peeled prawns 150g
  • eggs 2 hard-boiled, quartered
  • butter
  • parsley chopped to make 2 tbsp


  • Step 1

    Rinse the rice in cold water and let it soak while you cook the base mixture. Fry the shallot gently in a little oil until it starts to soften, stir in the curry powder and stock cube and cook for a minute. Add the rice and 300ml water and bring to a simmer, put the lid on and cook for 10 minutes by which time the water should have been absorbed. Stir in the prawns and sit the egg pieces on top, dot with butter and put the lid back on for a minute. Scatter over the parsley just before serving.

Nutritional Information

  • Kcals 433
  • Fat 10.8g
  • Saturates 3.2g
  • Carbs 58.6g
  • Fibre 1.5g
  • Protein 24.6g
  • Salt 2.1g