Olive Magazine

Prawn kedgeree

Published: February 5, 2016 at 10:53 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

This quick prawn kedgeree for two is under 500 calories - perfect for a midweek meal

Nutrition:
NutrientUnit
kcal452
fat12.8g
saturates4.5g
carbs58.7g
sugars0g
fibre1.6g
protein24.7g
salt2.1g
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Ingredients

  • 150g  basmati rice
  • 2 shallots, finely chopped
  • for frying  oil
  • 2 tsp madras curry powder
  • 1/2 chicken stock cube
  • 150g cooked peeled prawns
  • 2 eggs, hard-boiled and quartered
  • butter
  • chopped to make 2 tbsp flat-leaf parsley
  • to serve lemon wedges

Method

  • STEP 1

    Rinse the rice in cold water and let it soak while you cook the base mixture. 

  • STEP 2

    Fry the shallot gently in a little oil until it starts to soften, then stir in the curry powder and stock cube and cook for a minute. Add the drained 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, and the rice cooked.

  • STEP 3

    Stir in the prawns with some seasoning, and sit the egg pieces on top, dot with butter and put the lid back on for a minute. Scatter over the parsley and squeeze over some lemon just before serving.

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