Prawn kedgeree
- Preparation and cooking time
- Total time
- Easy
- serves 2
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.