Green Cuisine Fenugreek Ground 50g

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 Ingredients 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.