This is a very nice Indian-inspired dish – it really is a great one for friends with a big salad and the “kid on” curry sauce recipe at the bottom of the page.
Wot u need
2 tbsp Patak’s korma or balti curry paste
1 chopped onion
700 mls chicken stock
300g basmati or long grain rice
1 cup frozen peas
200g cooked prawns
Lemon wedge and coriander for serving.
Wot u do
Dry fry the onion and curry paste in a wok for five mins. Add the dried rice and cover with the curry mix. Add the 700 mls of stock, season and cover wok with a lid or a graseproof disc and simmer for 15 mins. Take off cover and stir in peas and prawns (first stir fry the prawns for three mins in a tsp veg oil before u do anything – use the same wok.) Cook for a further five mins at very light simmer.
Serves 4 – easily frozen in portions and can be microwaved.
CHEATS CURRY SAUCE
Stick 1 tbsp oil in a pot and fry a chopped onion for five mins till going slightly brown. Add 1.5 tbsp curry paste and 100 mls water. Bring to boil, reduce and simmer for five mins. Blitz in blender.