Nutrition Facts
Calories
284Kcal
284Kcal
Protien
32.3g
32.3g
Fat
7.2g
7.2g
Carbohydrates
24.1g
24.1g
- 450g prawns, de-veined
- 1 tbsp oil
- 70g red lentils, rinsed
- 473ml vegetable stock
- 3 tomatoes, chopped
- 1 medium onion, chopped
- 1 tsp. fresh ginger, grated
- 4 garlic cloves, minced
- ¾ tsp turmeric
- 1 tbsp chili powder
- 1 tbsp ground coriander
- ½ tsp fenugreek seeds
- 1 tbsp all-spice powder
- 1 tsp tamarind paste
- 1 tsp sugar
- 1 lemon, halved
- 118ml fresh coriander, chopped
STEP 1
Wash the prawns, de-vein them, and set them aside.
STEP 2
Place a large saucepan on medium heat and add oil. Once the oil is hot, add chopped onions and sauté for about 5 minutes or until they turn translucent.
STEP 3
Add minced garlic, grated ginger, turmeric, all-spice powder, chilli powder, and a dash of water. Cook for a minute or two.
STEP 4
Add red lentils, tomatoes, tamarind paste, vegetable stock, and sugar. Mix well so that the spices coat everything and bring it to a boil. Reduce the heat and let it simmer for about 20 minutes or until the red lentils are cooked.
STEP 5
Add prawns and stir so that the mixture coats them evenly. Cook for about 5 to 7 minutes. Once the prawn is cooked and there isn’t too much liquid in the pot, take the saucepan off the heat. You can increase the heat a bit to thicken the sauce as per your liking.
STEP 6
Garnish with freshly squeezed lemon and freshly chopped coriander leaves. Serve alongside rice or flatbread.
Products used to make this recipe
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Fearne by Swan Set of 4 Measuring Spoons
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Fearne by Swan Set of 4 Measuring Cups
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