Brown Shrimp Kedgeree Recipe

Kedgeree is a great brunch alternative, ideal for the weekend. We’ve chosen brown shrimp rather than traditional smoked fish for a new take on this spicy breakfast. 

Serves 4
20 mins
Difficulty: Medium


20g butter
1 onion, finely sliced
3 tsp curry powder
250g basmati rice
300ml fish stock
2 tbsps double cream
300g brown shrimp
2 tbsps chopped parsley
4 eggs, hardboiled


  1. Melt the butter in a pan over a medium heat and cook the onions for 5 minutes
  2. Add the curry powder, cook for 1 minute then add the rice
  3. Pour in the fish stock and bring to the boil. When boiling, put a lid on the saucepan and turn the temperature down to low to cook for 12 minutes
  4. Remove from the heat and leave covered to steam for 5 minutes.
  5. Fluff up the rice with a fork then fold in the remaining ingredients, stirring until the butter from the shrimps has melted into the rice.
  6. Serve with lemon wedges.
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