Dhal and Prawns with Butter Curry Sauce
Make a feast this weekend with this recipe for Dhal and Prawns with Butter Curry Sauce. It serves six and is a buttery, creamy treat that is really simple to make.
Ingredients
- 80g butter
- 1 onion, diced
- 5cm piece fresh ginger, chopped
- 3 garlic cloves, chopped
- 2 tsp black mustard seeds
- 1½ tsp turmeric
- a small handful of coriander, rough chopped
- 2 tsp garam masala
- 250g red lentils
- small bunch of coriander, roughly chopped
- a few mint leaves, roughly chopped
- a sprinkling of nigella seeds, to top
- 1 lemon, juice only
- 12 large shell on prawns, cut in ½ lengthways
- 500g large prawns, shelled
- olive oil
Sauce
- 2 onions, peeled and sliced
- 25ml vegetable oil
- 2 cloves garlic, peeled and crushed
- 1 tbsp ginger paste
- 400g tinned crushed tomatoes
- 1 tsp turmeric
- 1 tsp garam masala
- 50ml water
- 4 curry leaves
- 1 bay leaf
- 1 red chilli, sliced in ½
- 100ml double cream
- 50g butter
- salt and pepper
To serve
- fresh coriander
Method
- First, prepare the dhal. Add the vegetable oil to a large saucepan over a medium to high heat. Add the chopped onion and fry, stirring regularly, for about 10 minutes, or until soft and golden.
- Stir in the ginger and garlic, and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1-2 minutes.
- Add the red lentils and 750ml water, then reduce the heat to a simmer and cook the lentils for 45 minutes until tender. You may have to add a little more water, depending on how large your pan is.
- Finish the dhal with the herbs, nigella seeds and a squeeze of lemon.
- Next, make the sauce. Place a large pan on the hob and add the onions and oil. Cook for 10 minutes until golden. Then, add the garlic, ginger and tomatoes, then simmer for 5 minutes. Add the water, chilli, turmeric, garam masala, curry leaves, and bay and cook for 2 more minutes. Leave to one side.
- Drizzle the split prawns with olive oil and season. Grill for 5 minutes.
- Warm the sauce through, then finish with the cream and butter. Add the peeled prawns and cook for 5 minutes. Sprinkle over coriander
Ingredients
- 80g butter
- 1 onion, diced
- 5cm piece fresh ginger, chopped
- 3 garlic cloves, chopped
- 2 tsp black mustard seeds
- 1½ tsp turmeric
- a small handful of coriander, rough chopped
- 2 tsp garam masala
- 250g red lentils
- small bunch of coriander, roughly chopped
- a few mint leaves, roughly chopped
- a sprinkling of nigella seeds, to top
- 1 lemon, juice only
- 12 large shell on prawns, cut in ½ lengthways
- 500g large prawns, shelled
- olive oil
Sauce
- 2 onions, peeled and sliced
- 25ml vegetable oil
- 2 cloves garlic, peeled and crushed
- 1 tbsp ginger paste
- 400g tinned crushed tomatoes
- 1 tsp turmeric
- 1 tsp garam masala
- 50ml water
- 4 curry leaves
- 1 bay leaf
- 1 red chilli, sliced in ½
- 100ml double cream
- 50g butter
- salt and pepper
To serve
- fresh coriander
Method
- First, prepare the dhal. Add the vegetable oil to a large saucepan over a medium to high heat. Add the chopped onion and fry, stirring regularly, for about 10 minutes, or until soft and golden.
- Stir in the ginger and garlic, and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1-2 minutes.
- Add the red lentils and 750ml water, then reduce the heat to a simmer and cook the lentils for 45 minutes until tender. You may have to add a little more water, depending on how large your pan is.
- Finish the dhal with the herbs, nigella seeds and a squeeze of lemon.
- Next, make the sauce. Place a large pan on the hob and add the onions and oil. Cook for 10 minutes until golden. Then, add the garlic, ginger and tomatoes, then simmer for 5 minutes. Add the water, chilli, turmeric, garam masala, curry leaves, and bay and cook for 2 more minutes. Leave to one side.
- Drizzle the split prawns with olive oil and season. Grill for 5 minutes.
- Warm the sauce through, then finish with the cream and butter. Add the peeled prawns and cook for 5 minutes. Sprinkle over coriander
