Another recipe from Olive magazine Feb 2016. A nice change from kedgeree with smoked haddock which I love but it doesn't half smell the house out!
Serves 2
150g basmati rice
1 tsp oil
2 finely chopped shallots
2 tsp curry powder
½ chicken stock cube
150g cooked peeled prawns
2 eggs hardboiled and quartered
butter (optional)
Parsley
Lemon wedges
Rinse the rice in cold water and let it soak while you cook the base mixture.
Fry the shallots in the oil until they start to soften then stir in the curry powder and stock cube and cook for 1 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 absorbed and the rice cooked.
Stir in the prawns and some seasoning and sit the egg pieces on top. Dot with butter and put the lid on for a minute.
Scatter over the parsley and squeeze over some lemon before serving.
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