Shrimp Dhansak

A hot, sweet dish with lentils. Dhansaks are probably the most satisfying of curries.

• Ready In: 1 hr
• Serves: 8

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. 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. 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. 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. Season again with salt and pepper, stir through the cilantro and serve.