40 g/1 1⁄2oz butter, plus extra for greasing 750 ml/1 1⁄4pints Fish or Chicken Stock
1 onion, sliced 350 g/12 oz long-grain rice
350 g/12 oz large raw prawns, peeled 1 quantity Curry Sauce


1.Preheat the oven to 220°C/425°F/Gas Mark 7 and grease a ring mould with butter. Bring the stock to the boil. Melt the butter in a roasting tin, add the onion and cook over a low heat, stirring occasionally, for 5 minutes until softened.
2.Add the rice and stir until it is thoroughly coated in the butter. Add the stock, cover the tin with foil and place in theoven for about 17 minutes.
3. Meanwhile, cook the prawns in salted, boiling water for 2 minutes, then drain. Take the rice out of the oven spoon int0 ' the prepared mould and tap the mould on the work surface to get rid of any air pockets.
4.Gently turn out on to a warm serving dish and garnish with the prawns. Spoon the curry sauce over the and serve.

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