Spicy Prawn and lentil curry

So this year on hols I finally got my husband, the self proclaimed fish hater, eating seafood. To be fair, we were in Cape Town and the prawns, crayfish, lobster, squid, local fish were all amazing, aided too by the beautiful surroundings, but I couldn’t help but try my luck now that we’re back home.

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The prawns are ridiculously small in comparison, frozen and undoubtedly less tasty making them the perfect partner for a curry. I like to make up my curry sauce from scratch and it never really comes out the same as my pinches and sprinkles vary from time to time but that’s the beauty of curry.

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ingredients: king prawns, 1 onion, 2 cloves of garlic, large chunk fresh ginger, 2 chillis, cumin seeds, fresh coriander, 8-10 tomatoes, cup of red lentils, 1 lime, oil, salt and pepper

preparation: 15 mins + 25 mins cooking

1. Dice the onion and garlic and fry in a deep pan with a splash of vegetable oil until nicely browned. By cooking them until quite browned you create a base of flavour for the curry. It’s important to stop short of burning them though!
2. Add in the chopped chilli, chopped ginger, coriander , cumin seeds, lime zest, lime juice, chopped tomatoes, salt and pepper and bring to the boil.
3. Add in the lentils and cover for c. 15-20 mins until the lentils are cooked.
4. You can use either fresh, cooked or frozen prawns and in all cases add them in last so that they don’t over cook and become tough.
5. Season with salt and pepper and serve with rice.

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I can’t provide the seascape and amazingly fresh ingredients of South Africa but this is a great mid week supper so enjoy!

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Comments
3 Responses to “Spicy Prawn and lentil curry”
  1. Lovely. How cool you got your husband to like seafood! My husband doesn’t at all. To his credit though he does keep trying here and there.

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