Prawn Dansak

Prawns cooked in a thick lentil based sauce with a slight sweet and sour taste. Chicken can be used instead of prawns if desired. This particular recipe uses vegetables as well as lentils to make the sauce, providing a more balanced meal.
Serves: 4
Preparation Time: 10 minutes plus 1 hour soaking time
Cooking Time: 60 - 90 minutes
1 lb / 450g uncooked prawns
1/2 tsp salt
3 garlic cloves
3 oz / 75g split yellow peas
2 oz / 50g red lentils
1 carrot, chopped
1 potato peeled and chopped
3 oz / 75g sweet corn, frozen (defrosted in warm water before use) or tinned
3 tbsp vegetable oil
2 onions, chopped
14 oz / 400g tinned tomatoes
Herbs & Spices
1 Bay Leaves
1/2 tsp Mustard Seed Yellow
1 1/2 tsp Coriander Ground
1/2 tsp Cumin Ground
1/2 tsp Fenugreek Ground
1 1/2tsp Turmeric
1 Chillies Whole
1/2 tsp Garam Masala
3 tsp Coriander Leaf or 3 tbsp fresh chopped Coriander Leaf
2 tsp Mint or 2 tbsp fresh chopped Mint
Cooking Instructions
Soak the yellow spit peas in cold water for 1 hour then drain. Place in a large saucepan of water with the salt, bay leaf and 1 garlic clove. Bring tot he boil and cook for 15 minutes. Add the red lentils, carrot and potato ad cook uncovered for a further 15 - 20 minutes. Drain, discarding the bay leaf and the garlic. Place the lot in a blender with the sweetcorn and puree.

Crush the remaining 2 cloves of garlic. Heat the oil in a heavy based saucepan over a medium heat. Add the onion and the garlic and cook for 4-5 minutes. Add the mustard seeds and fry until they start to pop and change color, then add the ground coriander, cumin, turmeric, chilli and fenugreek. Stir fry for 1 minute. Add the prawns (or chicken if using) and stir until coated for 1 minute. Add the tomatoes and the pureed vegetables and bring to a simmering point. Allow to cook uncovered for 30 - 40 minutes. Add the garam masala and season to taste. Serve sprinkled with the coriander leaf and mint.