150g pack cooked peeled prawns, defrosted if frozen
cupful frozen peas
1 red chilli, sliced into rings
handful coriander leaves, chopped
lemon wedges, to serve
Making it different
Add 400g/14oz chopped smoked haddock
in with the stock, add chopped hard-boiled
egg and omit the prawns to make kedgeree.
Or use cooked, chopped chicken instead
Make some raita by mixing finely chopped
cucumber and chopped mint with natural
low-fat yogurt to serve.
Heat a large wide pan and
dry-fry the curry paste with the onions for 4-5 mins
until the onion begins to soften. Add the rice to the
pan and stir to coat in the curry paste. Add the
stock, then bring to the boil.
Cover the pan and turn the heat down to low. Leave the rice to simmer slowly
for 12-15 mins until all the liquid has been
absorbed and the rice is cooked. Turn off the heat
and stir in the prawns, peas and chilli. Cover the
pan and leave to stand for 5 mins.
Fluff up the rice grains with a fork and season if you want. Scatter over the
coriander and serve with lemon wedges.