Prawn kedgeree
serves 2
Easy
Total time:
This quick prawn kedgeree for two is under 500 calories - perfect for a midweek meal
Skip to ingredients
- 150g basmati rice
- 2 shallotsfinely chopped
- for frying oil
- 2 tsp madras curry powder
- 1/2 chicken stock cube
- 150g cooked peeled prawns
- 2 eggshard-boiled and quartered
- butter
- chopped to make 2 tbsp flat-leaf parsley
- to serve lemon wedges
Nutrition: per serving
- kcal452
- fat12.8g
- saturates4.5g
- carbs58.7g
- sugars0g
- fibre1.6g
- protein24.7g
- salt2.1g
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.