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Fusion Kedgeree


  • 400-500g prawns
  • 2 tbsp butter
  • 3 tbsp olive oil
  • 2 garlic cloves, grated
  • 2cm root ginger, grated
  • 125ml white wine
  • 400ml water
  • 10 spring onions, chopped
  • 2 tsp cumin seeds
  • 1-2 cinnamon sticks, broken into small pieces
  • 300g uncooked rice
  • 1 bunch coriander, chopped
  • 2 eggs, hard-boiled and sliced
  • Salt and pepper
  • 0 : 40

    Heat the butter and oil in the Skottel. Add the garlic, ginger, cumin, cinnamon and spring onions, fry for a minute or two then add the rice, stir well to coat evenly.

    Add the wine and cook for a minute then add the water little by little; keep stirring and add more liquid as it soaks in.

    Cover and cook over a low heat until the rice is fluffy. This should take around 20-25 minutes. Add the prawns for the remaining 4/5 minutes.

    Add the egg, chopped coriander and salt and pepper to suit your taste then serve with wedges of lemon on the side.