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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Nutrition: per serving

  • kcal340
  • fat3g
    low
  • saturates1g
  • carbs65g
  • sugars0g
  • fibre2g
  • protein18g
  • salt2.38g
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Method

  • step 1

    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.

  • step 2

    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.

  • step 3

    Fluff up the rice grains with a fork and season if you want. Scatter over the coriander and serve with lemon wedges.

RECIPE TIPS
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 of prawns. Make some raita by mixing finely chopped cucumber and chopped mint with natural low-fat yogurt to serve.

Recipe from Good Food magazine, February 2005

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Comments, questions and tips (104)

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Overall rating

A star rating of 4.6 out of 5.115 ratings

stephenfuller06@aol.com

question

Can you freeze it

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. We wouldn't recommend freezing this dish. Dishes suitable for freezing have a blue snowflake and 'freezable' next to the recipe photo. You might like to try our recipe for 'One-pot prawn and lentil curry' which can be frozen. We hope this helps. Best wishes, BBC Good…

Maw*Broon

This is really lovely and easy midweek meal that the whole family loves. I've made it many times now. Exactly like recipe sometimes but it is easy to tweak depending on what is in the freezer/cupboards. Have made using frozen seafood mix rather than prawns, chopped fresh veg rather than frozen,…

philipbw

A star rating of 5 out of 5.

Added a red and yellow pepper at the onion stage reduced rice to 150g as for two and about 55oml chicken stock. Really tasty.

gridban

I think it needs more than 700ml stock, maybe a litre, after 15 minutes all the water was absorbed and the rice was only just cooked. Otherwise very nice recipe.

whitneyjadee

This recipe is delicious and so easy and quick to make. I've made it with both masala and korma paste and both turned out equally delicious. I think next time I will add some peppers with the onions too as it did feel like it was lacking vegetables.

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