Prawn kedgeree

  • serves 2
  • Easy

This quick prawn kedgeree for two is under 500 calories - perfect for a midweek meal



  • basmati rice 150g 
  • shallots 2, finely chopped
  • oil for frying 
  • madras curry powder 2 tsp
  • chicken stock cube 1/2
  • cooked peeled prawns 150g
  • eggs 2, hard-boiled and quartered
  • butter
  • flat-leaf parsley chopped to make 2 tbsp
  • lemon wedges to serve


  • Step 1

    Rinse the rice in cold water and let it soak while you cook the base mixture. 

  • Step 2

    Fry the shallot gently in a little oil until it starts to soften, then stir in the curry powder and stock cube and cook for a minute. Add the drained 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, and the rice cooked.

  • Step 3

    Stir in the prawns with some seasoning, and sit the egg pieces on top, dot with butter and put the lid back on for a minute. Scatter over the parsley and squeeze over some lemon just before serving.

Nutritional Information

  • Kcals 452
  • Carbs 58.7g
  • Protein 24.7g
  • Fat 12.8g
  • Salt 2.1g
  • Saturates 4.5g
  • Fibre 1.6g