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Ingredients
- basmati rice 150g
- shallots 2, finely chopped
- oil for frying
- madras curry powder 2 tsp
- chicken stock cube 1/2
- cooked peeled prawns 150g
- eggs 2, hard-boiled and quartered
- butter
- flat-leaf parsley chopped to make 2 tbsp
- lemon wedges to serve
Method
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Step 1
Rinse the rice in cold water and let it soak while you cook the base mixture.
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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.
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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.
Nutritional Information
- Kcals 452
- Carbs 58.7g
- Protein 24.7g
- Fat 12.8g
- Salt 2.1g
- Saturates 4.5g
- Fibre 1.6g
