Kedgeree: sim­ple but de­li­cious

Rutherglen Reformer - - Health Matters -

We have an­other fan­tas­tic recipe from Weight Watch­ers’ Fiona Pe­di­ani.

This week: how to make a de­li­cious but healthy prawn kedgeree.

Serves two, 11 Smart points value per serv­ing, 21 Smart points value per recipe.

In a bowl mix to­gether one tsp of curry pow­der with one tea­spoon of lemon juice. Add 125g peeled, raw king prawns.

Cover and place in the fridge un­til ready for use. Boil 100g of brown bas­mati rice ac­cord­ing to the packet in­struc­tions, rinse un­der cold wa­ter and leave to drain.

Mean­while, hard-boil two eggs, peel the shells and set aside.

Fry one diced onion, cov­ered, for six min­utes, adding wa­ter if it be­comes dry.

Add two chopped gar­lic cloves and cook for two min­utes. Add 75g frozen pe­tits pois and cook for two more min­utes.

Stir in three tsp curry pow­der, one tsp lemon juice, half a veg­etable stock cube and the cooked rice and mix well un­til com­bined. Cover and heat through for a cou­ple of min­utes. Re­move from the heat and set aside.

Stir-fry the prawns for two min­utes, us­ing calo­rie-con­trolled cook­ing spray.

Spoon the rice on to two plates, top with the prawns and an egg each, cut into quar­ters.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.