Shrimp Dhansak Recipes

SHRIMP DHANSAK

Steps:

• Put the lentils into a large heavy based pan, season well with salt and black pepper, then pour in enough cold water to cover. Bring to the boil then reduce to a simmer and cook for 20 mins or until soft. Top up with hot water if they begin to dry out. Drain and put to one side.
• Meanwhile heat a tbs of the oil in a large frying pan, add the dried spices and cook, stirring all the time for 2 mins or until the seeds pop. Stir in the onions, ginger, garlic and chilies and cook for 5 mins or until soft and fragrant.
• Add the remaining oil to the pan, then add the shrimp. Raise the heat and cook, stirring occasionally for 6-8 mins or until the shrimp have turned pink. Stir through the pineapple, add the lentils and tomatoes and a little hot water so the mixture is slightly sloppy and simmer for 5 minutes.
• Season again with salt and pepper, stir through the cilantro and serve.

VEGAN DHANSAK

Steps:

• Pre-heat the oven to 180 degrees centigrade.
• In a large ovenproof dish (with a lid), heat the oil and add all the spices, cook for no more than 30 seconds.
• Add the onion, celery, red pepper, sweet potato, potato, garlic, ginger and any other vegetables you are using; cook until softened but not browned.
• Add the can of chopped tomatoes, the prepared stock (from cube) and the tomato ketchup (if you are using it); stir together and bring to a simmer.
• Add the lentils and bring to a simmer again.
• Put the lid on and put the dish in the oven; cook for approximately 40 minutes or until the lentils are completely soft and the sweet potato has turned to mush.
• Leave the pot to stand and if possible serve the next day, it tastes even better then. Serve with rice or couscous.

CHICKEN DHANSAK

Steps:

• Cut chicken breasts in two and sever the legs at the joint.
• With the salt mash the ginger and garlic to a pulp.
• In a grinder mix together the coriander seeds, cumin seeds, fennel seeds, cardamoms, cinnamon stick, dried chillies, peppercorns, bay leaves, fenugreek seeds, and the mustard seed. Mix in 6 tbsp water to make a past, add the garlic and ginger pulp mix well and add to the chicken, making sure that the meat is well coated. Refrigerate overnight.
• In a large pan melt the ghee over medium heat and fry the chicken with any juices for about 10 minutes.
• Add the water, bring to the boil and simmer covered for 20 minutes. Turn off the heat.
• Mix the split peas and lentils together and wash them till the water runs clear. Drain them.
• Heat the oil in another pan and fry the onions till just golden.
• Add the turmeric and garam masala, cook for 1 min, add the lentils and cook over low heat for 5 minutes.
• Add the water and salt bring to the boil, reduce the heat and cook for 30 minutes.
• Mash the dhal to make a smooth sloppy mixture and add this to the pan with the chicken inches.
• Bring to the boil, reduce the heat and cook for 30 mins,stirring to make sure that it does not stick or burn.
• Dissolve the tamarind in a little hot water and add this to the pan cook for 3 minutes.
• Serve with boiled rice and a good chutney.