South Indian Prawn, Lentil and Courgette Curry (Dosakaya-Style)
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Ingredients
- 150 g toor dhal (split pigeon peas)
- 300 g courgette, diced
- 1 onion, finely sliced
- 2 tomatoes
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 8 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 250 g raw king prawns, peeled
Nutrition (per serving)
- Calories
- 284 kcal
- Protein
- 21.2 g
- Carbohydrate
- 28.5 g
- of which sugars
- 5.8 g
- Fat
- 8.4 g
- of which saturates
- 6 g
- Fibre
- 8 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the toor dhal and simmer in 500ml water with the ground turmeric for 18 minutes until soft; mash lightly.
- 2
Add the courgette and chopped tomatoes, and simmer for 8-10 minutes until the courgette is tender.
- 3
Heat the coconut oil in a small pan, add the mustard seeds, urad dal and curry leaves, and fry for 30 seconds until the seeds pop.
- 4
Add the sliced onion to the tempering pan and fry for 5 minutes until softened.
- 5
Stir the onion and tempering through the dal.
- 6
Add the prawns and simmer for 3-4 minutes until they turn pink and are cooked through.
- 7
Serve hot with rice.
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