Wicked Pawn Dhansak?!
Anyone got a wicked King Prawn Dhansak recipe.
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Answers: I love King Prawn Dhansak but since moving to this cultural and epicurean vacuum called South West Florida I cannot find any good Indian food nay any GOOD food period.
Anyone got a wicked King Prawn Dhansak recipe.
;-}
Think as if you are not specially planning to make this dish but instead trying to concoct a dish from left overs. (Dhan means lentiles, sak means vegetables)
So you should have leftover Dal
Left over leafy vegetable
Any other vegetables you may find handy
Any form of non veg you are left with
You can use what you have or make as per requirement
Now think that you are salveging all this so cut up some
onion, ginger., garlic and any leafy vegetable you have.
Make crackle with usual Hot oil, Cumin and mustard seeds. Stir fry ginger garlic anf onion and vegetables. Add some turmeric powder, chilli powder, coriander seed powder and garam masala. Add rest of the stuff and cook with little water. Squeeze juice of one lime and serve with rice.
I have made this recipe and my husband loves it.
King Prawn Dhansak.
Serves two.
16 King Prawns
1 cup red lentils
1 Cup of Curry Massalla Gravy (see recipe)
Quarter of an onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
3 Tablespoons Mango Chutney
2 Finely Chopped Cayenne Chillies
1 Clove Garlic
Quarter Cup Pineapple Juice
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
Juice of 1 lemon
Bring a pot of water to the boil and add the lentils and simmer gently for 30-40 minutes until the lentils are soft and mushy. Drain the lentils. Devein the prawns. Make a paste of the curry powder and chilli powder with the lemon juice. Fry the onion and 1 cayenne chilli in the vegetable oil on a medium heat until golden. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the king prawns and stir fry until they turn pink. Add half the Massalla Gravy and simmer for 5 minutes, stirring regularly. Now add the lentils, Mango chutney and Pineapple Juice and simmer for a further 5 minutes, stirring regularly. If needed add more massalla gravy to prevent the curry becoming too thick. Now crush in the garlic clove, add the finely chopped coriander leaves and 1 cayenne chilli cook for a further minute and then add half the lemon juice, stir in and taste, add the rest of the lemon juice if needed. Serve with the whole coriander leaves sprinkled over the top.
Curry Massalla Gravy
1 Onion Sliced.
4 Cloves Garlic Finely Chopped
3 Tomatoes Blanched, Peeled, Cored and Quartered
1 Teaspoon Turmeric Powder
1 Teaspoon Garam Massalla Powder
Seeds from 4 Green Cardomom Pods
4 Table Spoons vegetable oil
1 cup of water
Pinch of Salt
Fry the onion, Tomatoes and garlic in the oil on a medium heat until the onions are soft and translucent and the tomatoes are beginning to go mushy (Approx. 10 Mins). Add half the water and simmer for 5 minutes then add the rest of the water and spices. Stir in well and simmer for a further 5 minutes. Keep stirring regularly throughout cooking. Take the pan off the heat and leave to cool slightly before pureeing in a food processor.
King Prawn Madras
Ingredients
Serves 2
16 King Prawns
1 Cup of Curry Massalla Gravy
1 onion finely chopped
2 Teaspoon Curry Powder
2 Teaspoon Chilli Powder
2 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
Method
Make a paste of the curry powder and chilli powder with a little water. Devein the king prawns. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the King Prawns and stir fry until pink. Add half the Massalla Gravy and simmer for 5 minutes, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.
http://www.currysecret.co.uk/recipes/Kin...
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