Spicy and aromatic green lentil and king prawn curry
King prawns - 200 grams
Green lentils - 150 grams
Tomatoes - 4 large ripe
Onion - 1 large
Green chillies - 5 nos
Garam masala - 1/2 tsp
Curry leaves - 3 sprigs
Mint leaves - 1/4 bunch
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/4 tsp
Ginger-garlic paste - 2 tbsp
Salt - to taste
Olive oil - 1 tbsp
Water - 600 ml (or as required)
1. Clean and prepare the king prawns (I brought cooked prawns)
2. Finely chop the green chillies, tomatoes and onions and store separately.
3. Wash thoroughly the green lentils and boil with turmeric in water rigorously for 10 mins followed by simmering on low-fire for 40 mins and it is done. Remove scum or froth, at intervals. (Alternatively you could pressure cook the Lentils, which could be faster, though I havenâ€™t tried it. Be careful that you do not over-cook and mash it up)
4. Heat oil in a non-stick pan, add the curry leaves and saute for 30 seconds till it curls and gets fried.
5. Add the chopped onions and saute till it is translucent, now add the chopped chillies and tomatoes, ginger-garlic paste and cook till oil separates from the mixture.
6. Add garam masala, chilli and coriander powder, salt and saute for about 3-4 minutes till the powders leave their raw taste.
7. Add the cooked lentils and prawns and cook for not more than 10 minutes till all the masala and ingredients blend and know each other well. (cooking prawns too long makes it become rubbery and tough to bite through)
8. Serve hot with rice or naan