Shrimp Dhansak
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 ⓘ
Instructions
- 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.
- 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.
- 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.
- Season again with salt and pepper, stir through the cilantro and serve.
Nutrition & Diet Analysis (per serving)
780
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).