Prawn Dhansak
Prawn dhansak is a bold and comforting curry with a perfect balance of sweet, sour, and heat. It brings together lentils, aromatic spices, and prawns in a rich, deeply satisfying sauce that’s ideal for weekday meals or a relaxed weekend spread.
Ingredients
- 250 g Prawns Peeled And Deveined
- 100 g Red Lentils Rinsed
- 1 Onion Finely Chopped
- 2 cloves Garlic Minced
- 1 Piece Ginger 2 cm, Grated
- 1 Tomato Chopped
- 1 Carrot Chopped
- 1 Aubergine Chopped
- 1 Potato Peeled And Chopped
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Ground Turmeric
- 1 tsp Chilli Powder
- 1 tsp Garam Masala
- 1 tsp Sugar
- 0.5 tsp Fenugreek Seeds
- 1 tsp Salt Adjust To Taste
- 1 tbsp Vegetable Oil
- 600 ml Water
- 1 tbsp Lemon Juice
- 1 tbsp Fresh Coriander Chopped
Instructions
- Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and sauté for 5 minutes until soft and golden.
- Add the garlic, ginger, and fenugreek seeds. Fry for 1 minute until fragrant.
- Stir in the cumin, coriander, turmeric, chilli powder, and sugar. Cook for another minute.
- Add the red lentils, chopped tomato, carrot, aubergine, and potato. Mix well to coat everything in the spices.
- Pour in the water and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until the vegetables and lentils are soft.
- Use a hand blender to lightly blend the mixture in the pot until thick and creamy but with some texture remaining.
- Add the prawns and simmer for 5–6 minutes until they are pink and cooked through.
- Stir in the garam masala and lemon juice. Adjust salt to taste.
- Garnish with fresh coriander before serving.
Nutrition
Calories: 233kcalCarbohydrates: 31gProtein: 17gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 79mgSodium: 970mgPotassium: 795mgFiber: 13gSugar: 8gVitamin A: 3115IUVitamin C: 13mgCalcium: 92mgIron: 3mg
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