Prawns With Garlic In A Spiced Dhal Curry Recipes

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PRAWNS WITH GARLIC IN A SPICED DHAL CURRY



Prawns With Garlic in a Spiced Dhal Curry image

Indian spices flavour the dhal to which coconut milk is added makes this a super additional dish to serve with your curry. Very easy to prepare, the dhal can be split peas, lentils or even moong dhal. NB. you could follow the reciipe and use chicken in place of the prawns.

Provided by Brian Holley

Categories     Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb prawns, cooked. peeled and deviened
2 cups , dhal
1 onion, finely sliced
5 garlic cloves, finely chopped
1 inch piece ginger, grated
1 medium tomatoes, diced
400 ml coconut milk
2 tablespoons cooking oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seed
4 curry leaves
4 dried red chilies, chopped
1 teaspoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
salt
pepper

Steps:

  • Place dhal in a saucepan and cover with water, bring to the boil and simmer till the dhal is soft but not mushy. Strain the dhal and set aside
  • .
  • In a saucepan, heat the oil and add the mustard seeds, when they have stopped spluttering add the cumin seeds and reduce the heat to medium.
  • Add the onions and garlic, cook till just coloured.
  • Add the spices, cook for 2 minutes and add the coconut milk, stir well to blend the spices together.
  • Now add the dhal stir to incorporate into the liquid, cook for 2 mins add the prawns, as soon as the prawns are heated through SERVE.

Nutrition Facts : Calories 387.3, Fat 30.3, SaturatedFat 20.3, Cholesterol 142.9, Sodium 666.4, Carbohydrate 13.6, Fiber 1.9, Sugar 4.5, Protein 19.4

ONE-POT PRAWN & LENTIL CURRY



One-pot prawn & lentil curry image

Freeze the dhal base of this curry for busy weeknights. It's cheap, easy and really versatile - simply defrost and add prawns, veg or meat

Provided by Barney Desmazery

Categories     Dinner

Time 1h45m

Number Of Ingredients 16

100g dried red lentils
3 tbsp sunflower oil
1 large onion, finely chopped
6 garlic cloves, chopped or grated
thumb-sized piece of ginger, peeled and chopped or grated
¼ tsp ground turmeric
¼ tsp chilli powder (we used Kashmiri chilli powder)
1 tbsp cumin seeds
1 tbsp ground coriander
1 tbsp tomato purée
1 tsp tamarind paste or lemon juice (optional)
400g can chopped tomatoes or passata
1 chicken or vegetable stock cube
1 tbsp garam marsala
200g raw or cooked prawns (we used tiger prawns)
green chillies, coriander and pickled red onions (see tips), to serve

Steps:

  • Rinse the lentils a few times, then tip into a bowl, cover with cold water and leave to soak. Meanwhile, heat 2 tbsp oil in a shallow casserole or sauté pan, and cook the onion with a pinch of salt for 10 mins until it starts to turn golden. Add the garlic, ginger, turmeric, chilli powder, cumin seeds and ground coriander, and cook for 3 mins until the mixture is sticky. Stir in the tomato purée and tamarind, if using, followed by the chopped tomatoes. Simmer for 8-10 mins until you have a thick paste.
  • Rinse the soaked lentils again until the water runs clear, then drain. Stir the lentils into the tomato base, then tip in 600ml water (use some to swill out the tomato can) and the stock cube. Bring to the boil, then reduce the heat to a gentle simmer, cover and cook, stirring occasionally, for 50 mins-1 hr, topping up with more water if needed, until the lentils are soft and have started to cook down into the sauce. Stir through the garam masala. Can now be left to cool completely, then chilled for up to three days or frozen for up to six months (see below).
  • To cook the prawns, reheat the chilled or defrosted frozen sauce in a saucepan until simmering (see below), then tip in the prawns and cook for 5 mins. Season with salt to taste, then drizzle with the rest of the oil and stir briefly. Slice the green chillies and sprinkle these over with a few coriander leaves, then scatter with pickled onions (see recipe below) to serve.

Nutrition Facts : Calories 267 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium

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