Kedgeree (Rice & Prawns) - Or (Rice & Roasted Butternut Squash) - Culinae Mundi

Name: Kedgeree (Rice & Prawns) - Or (Rice & Roasted Butternut Squash) - Culinae Mundi
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)

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Kedgeree is a British dish with Indian roots. The “Larousse Gastronomique” explains that this dish originated from a concoction of spiced lentils, rice, fried o

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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)