Spiced red lentil and prawn curry

Name: Spiced red lentil and prawn curry recipe
Yield: 4
Ingredients: 2 tbs coconut oil; 1 onion, finely chopped; 2 garlic cloves; 2 tbs finely chopped ginger; 1 1/4 cups (185g) red lentils, washed under cold water, drained; 2 tsp garam masala; 1 tsp mild chilli powder, or more to taste; 3 tsp Madras curry powder; 200ml coconut cream, plus extra to drizzle; 400g can chopped tomatoes; 2 cups (500ml) fish stock; 600g green prawns, peeled, deveined chopped; Crispy eschalots, chilli flakes, mint leaves & fried pappadams, to serve

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by Phoebe Wood

Jun 07, 2020

This prawn and lentil curry brings a whole new meaning to the word 'flavour'.

2 tbs coconut oil
1 onion, finely chopped
2 garlic cloves
2 tbs finely chopped ginger
1 1/4 cups (185g) red lentils, washed under cold water, drained
2 tsp garam masala
1 tsp mild chilli powder, or more to taste
3 tsp Madras curry powder
200ml coconut cream, plus extra to drizzle
400g can chopped tomatoes
2 cups (500ml) fish stock
600g green prawns, peeled, deveined chopped
Crispy eschalots, chilli flakes, mint leaves & fried pappadams, to serve

Method

1.

Heat oil in a large saucepan over medium heat. Add onion, garlic and ginger, and cook, stirring occasionally, for 4-5 minutes until softened. While the onion mixture is cooking, blanch the lentils in boiling water for 5 minutes to soften (do not salt the water or the lentils will stay crunchy). Stir spices into onion mixture, then drain the lentils and add to the pan and stir to coat in spices. Add coconut cream and tomatoes, stock and 1 cup (250ml) water, and bring a simmer. Cook for 20 minutes or until lentils are tender. Stir through prawn in the final 5 minutes of cooking.
2.

Season to taste with salt and black pepper. Serve scattered with crispy eschalots, chilli flakes, mint leaves and pappadams on the side.

Review 1