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Spicy Prawn Kedgeree


  • 300g / 11 oz Basmati rice, rinsed

  • 700ml / 1 ¼ pint water

  • pinch of salt

  • 100g / 4 oz unsalted butter

  • 2 tbsp Olive oil

  • 2 tbsp curry paste, medium

  • 1 small red onion, finely chopped

  • 225g / 10 oz frozen cooked prawns

  • 4 hard-boiled eggs, shelled and roughly chopped

  • 4 Spring onions, finely shredded

  • 1 fresh lime juice

  • 2 tbsp fresh coriander, chopped

  • 2 tbsp flat-leafed parsley, chopped

  • Sea salt and freshly ground black pepper to season


  • 1.

    Place the rice in a large heavy-based saucepan, pour over the water and add a good pinch of salt . Cover and bring to the boil. When the water starts to boil, remove the lid and cook until all the water has been absorbed. Turn off the heat then cover again and allow to steam dry.

  • 2.

    Melt half the butter in a large frying pan. Add the oil and curry paste and cook for 1 minute. Add the onion and cook until softened and beginning to brown.

  • 3.

    Next add the cooked rice and stir until it is heated right through.

  • 4.

    Mix in the prawns, egg, spring onions and lime juice. Stir gently to combine.

  • 5.

    Add the herbs with cubes of the remaining butter and stir. Season with sea salt and freshly ground black pepper and serve in large warm bowls

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