Green tikka prawn kedgeree

Reach for the storecupboard and freezer to whip up this easy kedgeree. Cooks’ Ingredients Green Tikka Masala Paste adds instant flavour without the need for multiple spices.

Ingreadient

• 1 tbsp Essential Sunflower Oil
• 1 large onion, finely chopped
• 2 clove/s garlic, crushed
• 4 tbsp Cooks' Ingredients Green Tikka Masala Paste
• 250g basmati rice, rinsed
• 600ml fish or vegetable stock
• 4 British Blacktail Medium Free Range Eggs
• 225g frozen peas
• 300g Frozen Cooked & Peeled Jumbo King Prawns, defrosted
• ½ x 25g pack coriander, leaves picked (optional)
• 1 unwaxed lemon, juice of ½, rest in wedges
• 4 tbsp Cooks’ Ingredients Spiced Onion Topper

Step by step

1. Bring a saucepan of water to the boil. Meanwhile, heat the oil in a large saucepan. Fry the onion with a pinch of salt over a medium low heat for 10 minutes, stirring, until softened, then stir through the garlic and green tikka masala paste and cook for a further 2-3 minutes. Stir in the rice until coated, then pour over the stock. Bring to the boil, reduce the heat to low, cover with a lid and cook for 17-20 minutes until the rice is tender and all the stock has been absorbed.
2. While the rice is cooking, lower the eggs into the boiling water using a slotted spoon and cook for 6½ minutes – they should be soft-boiled with yolks that are jammy. Use the slotted spoon to transfer the eggs to a bowl of ice-cold water. In a clean pan, boil the peas for3-4 minutes, then drain.
3. Stir the peas and defrosted prawns through the rice until piping hot, remove from the heat, cover and set aside for 5 minutes. Meanwhile, peel the eggs and cut into quarters. Roughly chop most of the coriander, if using (reserve some leaves to serve), and stir through the kedgeree with the lemon juice. Season and divide among shallow bowls. Top with the eggs and scatter over the onion topper and remaining coriander. Serve with the lemon wedges.