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Simple prawn kedgeree with dill soured cream
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Total time: Ready in 45 mins
1. Preheat the oven to 200ºC, gas mark 6. Melt the butter in a large flameproof casserole dish and add the onion. Cook gently for 5 minutes until soft but not golden then add the curry paste and cook for a further minute.
2. Add the rice, stirring to coat in the paste, then add the stock. Bring to the boil, cover, then bake in the oven for 20–25 minutes until the liquid is absorbed and the rice is tender.
3. Meanwhile, mix together the dill, soured cream and capers and set aside.
4. Gently stir the prawns through the rice and return the dish to the oven for a further 5 minutes to heat through. Stir through the parsley then divide between plates and top with the egg. Serve with the dill soured cream.
Typical values per serving: