Shrimp Dhansak
Prawns, lentils and pineapple simmered on the stove and spiced with cardamom and mustard seeds for a British curry-house dish.
1 hr · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 40 min · 60 min total
- medium
- 1
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.
- 2
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.
- 3
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.
- 4
Season again with salt and pepper, stir through the cilantro and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
