Shrimp Dhansak

16 ingredients
4 steps

Ingredients

  • 12 ounces red lentils
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 6 cardamom pods, crushed
  • 3 teaspoons mustard seeds
  • 2 teaspoons chili powder
  • 2 teaspoons turmeric
  • 2 teaspoons ground cinnamon
  • 2 onions, finely chopped
  • 4 in piece fresh ginger, peeled and finely chopped
  • 4 garlic cloves, finely grated
  • 3 -4 green chili peppers, deseeded and finely sliced
  • 1 1/2 lbs jumbo shrimp, raw, peeled and deveined
  • 1 pineapple, peeled and cut into bite size chunks
  • 8 tomatoes, skinned and roughly chopped
  • 2 ounces cilantro, finely chopped

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Season again with salt and pepper, stir through the cilantro and serve.

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