Ingredients (for 1)
- 180-200g king prawns, raw
- 1 large onion, finely diced
- 1 level tbsp coriander seed, ground
- 1 level tbsp cumin seed, ground
- ½ level tbsp garam masala
- 2 tsp red chilli powder
- 2 medium garlic cloves, crushed
- 2 cubic inches ginger, crushed
- ½ tin chopped tomatoes in juice
- handful yellow lentils, cooked
- 200 ml vegetable stock
- 1 tablespoon mango chutney
- salt
- a handful of roughly chopped coriander leaves
Method
1. Fry the onion with the , spices, ginger and garlic until the onion is soft.
2. Add the tomatoes, and stock. Simmer for 10-15 minutes, until the mixture is fairly thick.
3. Add the cooked lentils and mix well. Simmer for another 3-5 minutes until tbe sauce is thick.
4. Stir in the king prawns . When these have cooked (turned bright pink), take the mixture off the heat.
5. Stir in the mango chutney, and coriander leaves. Add a little salt, stir well and taste. Adjust seasoning if necessary.
6. Serve over pilau rice.
Ingredients (for 1)
- 180-200g king prawns, raw
- 1 large onion, finely diced
- 1 level tbsp coriander seed, ground
- 1 level tbsp cumin seed, ground
- ½ level tbsp garam masala
- 2 tsp red chilli powder
- 2 medium garlic cloves, crushed
- 2 cubic inches ginger, crushed
- ½ tin chopped tomatoes in juice
- handful yellow lentils, cooked
- 200 ml vegetable stock
- 1 tablespoon mango chutney
- salt
- a handful of roughly chopped coriander leaves
Method
1. Fry the onion with the , spices, ginger and garlic until the onion is soft.
2. Add the tomatoes, and stock. Simmer for 10-15 minutes, until the mixture is fairly thick.
3. Add the cooked lentils and mix well. Simmer for another 3-5 minutes until tbe sauce is thick.
4. Stir in the king prawns . When these have cooked (turned bright pink), take the mixture off the heat.
5. Stir in the mango chutney, and coriander leaves. Add a little salt, stir well and taste. Adjust seasoning if necessary.
6. Serve over pilau rice.
Followed your recipe last night - absolutely stunning! Thank you!
Comment by Will — November 30, 2008 @ 10:24 am
Tried the recipe today, wow absolutely delish, Dhansak is one of my favourites so to make my own was cool.
Thanks for sharing
Comment by June — June 9, 2009 @ 1:09 pm
Excellent recipe. I had to use dried chilli rather than powder which gave a very hot curry but delicious! Thanks!
Comment by Heyjube — May 31, 2010 @ 9:47 pm