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Prawn Dhansak Recipe

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Prawns cooked in a thick lentil based sauce with a slight sweet and sour taste. Chicken can be used instead of prawns if desired.
This particular recipe uses vegetables as well as lentils to make the sauce, providing a more balanced meal.




Prawns cooked in a thick lentil based sauce with a slight sweet and sour taste. Chicken can be used instead of prawns if desired.

Buy our ready to use Dhansak Spice Mix

This particular recipe uses vegetables as well as lentils to make the sauce, providing a more balanced meal.
Serves 4
Preparation Time: 10 minutes plus 1 hour soaking time
Cooking Time: 60 - 90 minutes
Herbs and Spices Required:
1 Bay Leaves
1 Whole Chillies
1 1/2 tsp Ground Coriander
3 tsp Coriander Leaf or 3 tbsp fresh chopped Coriander Leaf
1/2 tsp Ground Cumin
1/2 tsp Ground Fenugreek
1/2 tsp Garam Masala
2 tsp Mint or 2 tbsp fresh chopped Mint
1/2 tsp Yellow Mustard Seed
1 1/2tsp Turmeric
Ingredients:
1 lb / 450g uncooked prawns
1/2 tsp salt
3 garlic cloves
3 oz / 75g split yellow peas
2 oz / 50g red lentils
1 carrot, chopped
1 potato peeled and chopped
3 oz / 75g sweet corn, frozen (defrosted in warm water before use) or tinned
3 tbsp vegetable oil
2 onions, chopped
14 oz / 400g tinned tomatoes

Herbs and Spices as listed above
Cooking Instructions:
Soak the yellow spit peas in cold water for 1 hour then drain. Place in a large saucepan of water with the salt, bay leaf and 1 garlic clove. Bring tot he boil and cook for 15 minutes. Add the red lentils, carrot and potato ad cook uncovered for a further 15 - 20 minutes. Drain, discarding the bay leaf and the garlic. Place the lot in a blender with the sweetcorn and puree.

Crush the remaining 2 cloves of garlic. Heat the oil in a heavy based saucepan over a medium heat. Add the onion and the garlic and cook for 4-5 minutes. Add the mustard seeds and fry until they start to pop and change color, then add the ground coriander, cumin, turmeric, chilli and fenugreek. Stir fry for 1 minute. Add the prawns (or chicken if using) and stir until coated for 1 minute. Add the tomatoes and the pureed vegetables and bring to a simmering point. Allow to cook uncovered for 30 - 40 minutes. Add the garam masala and season to taste. Serve sprinkled with the coriander leaf and mint.


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