Shrimp Dhansak Recipes

Steps:

• Rinse the lentils a few times, then tip into a bowl, cover with cold water and leave to soak. Meanwhile, heat 2 tbsp oil in a shallow casserole or sauté pan, and cook the onion with a pinch of salt for 10 mins until it starts to turn golden. Add the garlic, ginger, turmeric, chilli powder, cumin seeds and ground coriander, and cook for 3 mins until the mixture is sticky. Stir in the tomato purée and tamarind, if using, followed by the chopped tomatoes. Simmer for 8-10 mins until you have a thick paste.
• Rinse the soaked lentils again until the water runs clear, then drain. Stir the lentils into the tomato base, then tip in 600ml water (use some to swill out the tomato can) and the stock cube. Bring to the boil, then reduce the heat to a gentle simmer, cover and cook, stirring occasionally, for 50 mins-1 hr, topping up with more water if needed, until the lentils are soft and have started to cook down into the sauce. Stir through the garam masala. Can now be left to cool completely, then chilled for up to three days or frozen for up to six months (see below).
• To cook the prawns, reheat the chilled or defrosted frozen sauce in a saucepan until simmering (see below), then tip in the prawns and cook for 5 mins. Season with salt to taste, then drizzle with the rest of the oil and stir briefly. Slice the green chillies and sprinkle these over with a few coriander leaves, then scatter with pickled onions (see recipe below) to serve.

Steps:

• Put the lentils into a large heavy based pan, season well with salt and black pepper, then pour in enough cold water to cover. Bring to the boil then reduce to a simmer and cook for 20 mins or until soft. Top up with hot water if they begin to dry out. Drain and put to one side.
• Meanwhile heat a tbs of the oil in a large frying pan, add the dried spices and cook, stirring all the time for 2 mins or until the seeds pop. Stir in the onions, ginger, garlic and chilies and cook for 5 mins or until soft and fragrant.
• Add the remaining oil to the pan, then add the shrimp. Raise the heat and cook, stirring occasionally for 6-8 mins or until the shrimp have turned pink. Stir through the pineapple, add the lentils and tomatoes and a little hot water so the mixture is slightly sloppy and simmer for 5 minutes.
• Season again with salt and pepper, stir through the cilantro and serve.

Steps:

• Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
• Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.

Steps:

• Clean and soak the dals (lentils) in water for 30 minutes.
• Grind the ginger and garlic and apply the paste to the washed pieces of mutton.
• Quarter the potato, brinjal and red pumpkin.
• Chop finely the onion, mint leaves, corriander leaves, fenugreek leaves and green chillies.
• Heat a tbsp.
• of oil.
• Fry the onion till light brown.
• Add the mutton.
• Stir.
• Add all the above ingredients.
• Add the dals and a little water.
• Let it cook till the dal and meat are tender.
• Remove the meat pieces.
• Mash the dal.
• Keep aside.
• Now prepare the seasoning.
• For this, chop the onion and tomatoes finely.
• Fry onions till golden brown.
• Add the ground masala.
• Fry well.
• Add all the powdered spices, tomatoes and lastly add the mashed dal, meat pieces and a little water.
• Simmer on slow flame till the masalas are well mixed.
• Before serving, add the juice of a lemon and a tsp.
• of jaggery.
• Serve the dal (slightly thick) with the brown rice.
• Now prepare the rice.
• For this, wash and soak it in water.
• Slice the onion.
• Fry it in ghee till light brown.
• Add cumin and sugar.
• Fry well till the sugar and onions are fried well.
• Add the coarsely crushed spices alongwith rice.
• Fry a little.
• Add salt and water.
• Cook, partially covered, till the water has evaporated and rice is cooked.