King Prawn Dhansak




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  Ingredients

  Serves 2

  • 16 King Prawns
  • 1 cup red lentils
  • 1 Cup of Curry Massalla Gravy (see recipe)
  • Quarter of an onion finely chopped.
  • 2 Teaspoon Curry Powder
  • 1 Teaspoon Chilli Powder
  • 3 Tablespoons Mango Chutney
  • 2 Finely Chopped Cayenne Chillies
  • 1 Clove Garlic
  • Quarter Cup Pineapple Juice
  • 5 Tablespoons Vegetable Oil
  • 4 Tablespoons roughly chopped coriander leaves
  • 1 Tablespoon whole coriander leaves
  • 1 teaspoon Garam Massalla
  • Juice of 1 lemon
  • Buy a complete set of curry spices - click here
 


We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.		 

  Method

Bring a pot of water to the boil and add the lentils and simmer gently for 30-40 minutes until the lentils are soft and mushy. Drain the lentils. Devein the prawns. Make a paste of the curry powder and chilli powder with the lemon juice. Fry the onion and 1 cayenne chilli in the vegetable oil on a medium heat until golden. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the king prawns and stir fry until they turn pink. Add half the Massalla Gravy and simmer for 5 minutes, stirring regularly. Now add the lentils, Mango chutney and Pineapple Juice and simmer for a further 5 minutes, stirring regularly. If needed add more massalla gravy to prevent the curry becoming too thick. Now crush in the garlic clove, add the finely chopped coriander leaves and 1 cayenne chilli cook for a further minute and then add half the lemon juice, stir in and taste, add the rest of the lemon juice if needed. Serve with the whole coriander leaves sprinkled over the top.

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