Prawn Dhansak.
Ingredients.
650g / 1 lb 5oz of peeled uncooked prawns.
1 teaspoon of salt.
1 dried bay leaf.
3 garlic cloves.
90g /3oz of split yellow peas, soaked for 1 hour in cold water and drained.
60g / 2oz of red lentils.
1 carrot, chopped.
1 potato, cut into large dice.
3 tablespoons of drained canned sweetcorn.
3 tablespoons of oil.
2 onions, chopped.
1/2 a teaspoon of yellow mustard seeds.
1 1/2 teaspoons of ground coriander seeds.
1/2 a teaspoon of ground cumin seeds.
1/2 a teaspoon of ground fenugreek seeds.
1 1/2 teaspoons of ground turmeric.
1 dried red chilli.
425g /14oz can of tomatoes.
1/2 a teaspoon of garam masala.
3 tablespoons of fresh chopped coriander.
2 tablespoons of fresh chopped mint.
Method.
1. Reserve a few of the prawns for the garnish and cook them in boiling water for 3 to 5 minutes and set aside.
2. Fill a large saucepan with water and add the salt, bay leaf, 1 garlic clove and the split yellow peas. Bring to the boil and cook for 15 minutes. Add the red lentils, carrot and potato and cook uncovered for a further 15 minutes. Drain and discard the garlic and the bay leaf.
3. Puree the cooked vegetables with the sweetcorn in a blender, alternatively use a potato masher.
4. Crush the remaining garlic. heat the oil in a large saucepan and cook the onion and garlic for 3 to 4 minutes. Add the mustard seeds and when they start to pop, stir in the ground coriander, cumin, fenugreek, turmeric and chilli. Add the peeled prawns and stir over a high heat for 1 to 2 minutes.
5. Add the tomatoes and the pureed vegetables and gently simmer uncovered for 30 to 40 minutes. Stir in the garam masala, taste for seasoning.
Serve sprinkled with the fresh coriander and mint and garnish with the reserved prawns.
Serves 4 to 6.
