Serves 6
1 X 12 oz (350g) packet frozen peeled prawns, thawed
1 small onion
1 tablespoon oil
1 level tablespoon curry powder
4 tablespoons chicken stock or water
1 rounded teaspoon concentrated tomato puree
juice of 1/2 lemon
2 rounded tablespoons sweet chutney 1/2 pint (300ml) mayonnaise
3 tablespoons single cream
salt and freshly milled pepper 8 oz (225g) long-grain rice
3-4 tablespoons oil and vinegar dressing
2 hard-boiled eggs, to garnish
Drain the prawns thoroughly, otherwise the juices will dilute t dressing. Peel and finely chop the onion. Heat the oil in a saucep over low heat, add the onion and fry gently for 5 minutes to softer but not brown, then stir in the curry powder and cook for a further 1 minute to draw out the flavour. Stir in the stock or water, tomato puree, lemon juice and chutney. Bring to the boil, stirring- all the time, then lower the heat and simmer for 5 minutes. Strain into a mixing bowl and set aside until completely cool.
Stir the mayonnaise and cream into the cooled curry sauce and season with salt and pepper. Add the prawns and chill. Sprinkle the rice into a pan of boiling salted water and cook for 8-10 minutes, or until just tender. Drain and while hot, toss with oil and vinegar dressing. Leave until completely cool, then chill. Spoon rice salad on to one-half of six individual serving plates or china scallop shells and spoon prawns in curry sauce alongside. Cut the eggs in quarters and use to garnish the dishes.