Curried Prawn Kedgeree With Dill Soured Cream


good knob of butter

1 large white onion, finely chopped

2 rounded tsp. PATAK’S medium curry paste

250g good quality brown rice

500g tub fish stock

20g pack of fresh dill, chopped

4 tbsp. half fat soured cream

2-3tsps. Capers, rinsed and chopped

260g cooked and peeled king prawns

25g fresh flat leaf parsley, chopped

3 large fresh eggs, hard boiled and quartered

Pre-heat oven to 180C. Melt the butter in a large non-stick pan and add the onion. Cook gently for about 5 minutes until soft but not golden. Add the curry paste and cook for a further minute. Add the rice, stirring to coat in the paste, then add the stock. Bring to the boil then transfer to a large casserole dish, cover and bake for about 20-25 minutes until the liquid has been absorbed and the rice is tender. Stir from time to time. In a separate bowl, mix together the dill, soured cream and capers and set aside. Once cooked remove the casserole dish from the oven, gently stir in the prawns and return to the oven for about 5 minutes to heat through. Once cooked stir through the parsley, top with the eggs.

Serve with the sour cream and enjoy.