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Christine Manfield's Prawn Kedgeree from Indian Cooking Class

Prawn Kedgeree

An age-old comfort dish using two staple grains, rice and lentils, this recipe is common throughout India and popularised by the British, who changed the spelling from khichadi to kedgeree. It can be made soupy with the addition of extra liquid for a nourishing and calming dish cooked for children and people convalescing. I’ve glamorised this humble dish with the addition of prawns and cook it so it has a similar texture to risotto. 

Serves 6 


1 cup (200 g) regular basmati rice 
120 g toor dal (yellow split lentils) 
100 g ghee 
1 cinnamon stick 
2 bay leaves 
2 cardamom pods, cracked 
4 cloves 1 brown onion, finely diced 
2 tablespoons ginger garlic paste
1 small green chilli, minced 
½ teaspoon freshly ground black pepper 
3 teaspoons sea salt flakes 
600 g raw prawn meat, peeled, deveined and butterflied 
1 teaspoon ground turmeric 
1 teaspoon ground cumin 
12 fresh curry leaves 2 tomatoes, seeded and diced 
1 tablespoon coriander leaves 

 

 

Wash the rice and the dal separately. Soak in separate bowls of cold water for 30 minutes. Drain. 


Melt 50 g of the ghee in a wide-based pan over medium heat. As the ghee melts, add the whole spices and fry for 1 minute or until starting to colour. Add the onion and cook for 5 minutes or until softened. Add the ginger garlic paste, chilli and pepper and stir to combine. Add the drained rice and dal and stir to coat in the onion mixture. Add 6 cups (1½ litres) boiling water and 2 teaspoons salt, cover and cook over medium–low heat for 15 minutes or until rice and dal are cooked and much of the water is absorbed. If it’s too dry, just add a little extra hot water. It should be the consistency of a risotto. Remove from heat and discard the whole spices. 


Meanwhile, season the prawns with the turmeric, cumin and remaining 1 teaspoon salt. Melt the remaining 50 g ghee in a frying pan over high heat. Once it starts to sizzle, add the curry leaves and the seasoned prawns and cook, tossing over the heat, for 2 minutes or until prawns start to colour. Add the tomato and cook for 30 seconds. Add the prawns to the hot rice and stir until thoroughly combined. Check seasoning and garnish with coriander to serve.
 

Christine Manfield's Indian Cooking Class

Let Christine Manfield guide you through the deeply fragrant world of Indian home cooking.

Mastering the incredible array of spices and techniques applied in the Indian kitchen can seem a daunting task for the casual cook. But in Indian Cooking Class you’ll find easy-to-follow and approachable recipes that will see you making curry pastes and blending flavours with absolute confidence.

Spanning history-steeped recipes to home-style favourites, Ayurvedic-influenced dishes and contemporary interpretations, this extensive collection of beautifully photographed recipes guides home cooks from snacks and sides to main dishes, all the way through to dessert.

Discover meals found on the humblest thali plate to those served at the most lavish banquets, and find a true appreciation for the many and varied cooking styles, vibrant flavour combinations and textural medleys that make for such an aromatic and sense-enlivening food culture.

Equipping novice and curious cooks alike with a repertoire of achievable and impressive Indian classics, be it a simple dal to an intricate biryani, Christine Manfield’s Indian Cooking Class is a handbook of skills to encourage creativity. Join Christine as she shares her knowledge, love and deep respect for the vivacious and piquant dishes at the heart of India’s fascinating culinary heritage.