Prawn Dhansak
| Recipe By: | Ishay Govender |
| Serves: | 4 to 6 |
| Cooking Time: | 30 minutes |
| Cook's Tips: | Adjust the number of chillis, depending on their heat and your preference. |
| Serving Suggestion: | Serve with basmati rice and a mango and pineapple salsa. |
| Prep Time: | 12 minutes |
Ingredients
- 250 g butter
- 2 Tbsp olive oil, plus extra
- 3 medium onions, finely sliced
- 8 g cumin seeds
- 1 large stick cinnamon, broken in half
- 2 star anise
- 5 curry leaves
- 1 tsp turmeric, ground
- 2 green and 2 red chillies, split lengthwise
- 5 cm piece fresh ginger, finely grated
- 40ml fresh garlic, finely grated
- 2 410g tins chopped, peeled tomatoes, blended
- 4 cups vegetable stock
- 2 tsp tamarind paste, preferably made fresh
- 125ml mango chunks
- 125ml pineapple chunks
- 1 400g tin brown or red lentils, cooked, rinsed and drained
- 3/4 cup sugar for the eggs
- 1/2 small lime
- salt, to taste
- 12 tiger prawns, deveined and rinsed, shells on
- a few sprigs coriander leaves, to garnish
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Cooking Instructions
- In a large pan or wok, heat the olive oil and ghee on medium heat. Fry the onions until translucent and soft. Remove the onions from heat and puree carefully with a stick blender. Set aside.
- In same pan, add the cumin, cinnamon, star anise and curry leaves and fry for a few seconds on medium heat. Add the turmeric, chillies, ginger and garlic. Stir to avoid sticking to bottom of pan. Add a splash of oil if needed.
- Add the onions, pureed tomatoes, vegetable stock and tamarind and allow to simmer on medium-low heat for 15 minutes, stirring.
- While the sauce is cooking, blend the mango and pineapple chunks using a stick blender. Add a little water if needed.
- Add the lentils to the sauce at the end of the 15 minutes.
- Add the pureed mango and pineapple to the sauce. Add salt and taste. If needed add 1/2 a tsp of sugar to balance the flavours and stir well. Cook for a further 10 minutes on a low heat.
- Add the tiger prawns and cook for 5 minutes, until the shells turn pink and the prawns are cooked through.
- Add the lime juice, more salt and a handful of coriander and serve.
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