1. Gently fry the onion in the oil for 4-5 minutes. Add the garlic and curry paste. Stir for a further minute, then add the rice and mix well.
2. Pour in the stock, add the lime zest. Season, then cover the pan. Simmer gently until the stock is absorbed and the rice cooked.
3. Stir in coriander, lime juice and prawns. Warm through and season.
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
Beautifully made Sancerre, gooseberry and gunflint with an elegant and vibrant, crisp finish