Mussel Kedgeree

Serves 4


Rice Base
30g butter, diced
1 small onion, peeled and diced
175g risotto rice
375ml Barker's Professional Malay Curry Hot & Spicy Sauce
250ml fish stock

Basil Yoghurt
½ Tbsp Greek yoghurt
basil seeds, soaked in water

16 cooked, shelled mussles, diced
16 cherry tomatoes, halved
2 7 minute boiled eggs, peeled and diced
½ cup sliced almonds, toasted
handful flat leaf parsley, roughly chopped
to taste sea salt


In a saucepan, melt the butter, add the onion and cook out for 2 minutes.

Stir in the rice to coat it. Add the Barker’s Professional Malay Curry Hot & Spicy Sauce and the fish stock and bring to the boil. Cook at 180°C for 20 minutes or until the rice has been absorbed.

Meanwhile, in a mixing bowl whisk together the yoghurt and basil seeds.

Fold into the rice base the mussels, tomatoes, eggs, almonds and parsley. Adjust the flavour with the salt.

Spoon into a warmed, large souffle dish and spoon a mound of basil yoghurt in the middle.

Mussel Kedgeree

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