• 150g basmati rice
  • 2 shallots, finely chopped
  • oil
  • 2 tsp madras curry powder
  • ½ chicken stock cube
  • 150g cooked peeled prawns
  • 2 hard-boiled eggs, quartered
  • butter
  • chopped to make 2 tbsp parsley


  • STEP 1

    Rinse the rice in cold water and let it soak while you cook the base mixture. Fry the shallot gently in a little oil until it starts to soften, stir in the curry powder and stock cube and cook for a minute. Add the rice and 300ml water and bring to a simmer, put the lid on and cook for 10 minutes by which time the water should have been absorbed. Stir in the prawns and sit the egg pieces on top, dot with butter and put the lid back on for a minute. Scatter over the parsley just before serving.


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