Aromatic Indian Prawn Dhansak Recipe – Sweet & Spicy
I’m convinced that dhansak might just be the most underrated curry in the Indian food universe, and honestly, that’s criminal. This sweet-meets-spicy prawn version combines tender lentils with juicy prawns in a sauce that’ll make you question why you’ve been ordering the same tikka masala every single time. The pineapple adds this unexpected tropical twist that sounds weird but tastes absolutely genius, and there’s something magical about how it all comes together.
Why You’ll Love this Aromatic Indian Prawn Dhansak
Comfort food meets exotic adventure in this stunning prawn dhansak that’ll transport your taste buds straight to the bustling spice markets of Mumbai.
I’m telling you, this dish hits different than your typical curry night.
What makes this recipe irresistible? The sweet-and-spicy dance between lentils and prawns, where cardamom whispers while chili powder shouts.
You’ll get that restaurant-quality depth without breaking the bank or your schedule.
The best part? Those red lentils break down into pure velvet, creating the dreamiest sauce that clings to every succulent prawn.
What Ingredients are in Aromatic Indian Prawn Dhansak?
Let me break down everything you’ll need to create this fragrant masterpiece that’ll make your kitchen smell like a five-star Indian restaurant. The ingredient list might look long, but trust me, most of these spices are probably hanging out in your pantry already, just waiting for their moment to shine.
The beauty of dhansak lies in its simplicity – we’re talking about humble ingredients that transform into something absolutely magical when they meet heat and time. No fancy equipment required, no mysterious ingredients that cost more than your monthly coffee budget.
Ingredients:
- Raw king prawns (defrosted if frozen)
- Onions
- Garlic cloves
- Green chillies
- Fresh ginger
- Mustard seeds
- Cardamom pods
- Curry powder
- Turmeric
- Cinnamon stick or ground cinnamon
- Chilli powder
- Fresh or tinned tomatoes
- Red lentils
- Pineapple (optional, but why wouldn’t you?)
- Stock (vegetable or chicken)
- Lemon juice
- Fresh coriander for garnish
- Red chilli flakes for garnish
A Few Things Worth Knowing
When it comes to prawns, size matters here. King prawns give you that satisfying bite that won’t disappear into the sauce, though regular prawns work fine if that’s what you’ve got. Just make sure they’re properly defrosted if frozen – nobody wants rubbery prawns ruining the party.
The spice situation is where things get fun. Whole cardamom pods pack way more punch than pre-ground stuff, so crack them open with the flat side of your knife. Your kitchen will thank you with the most incredible aroma. Same goes for that cinnamon stick – it’s doing heavy lifting that ground cinnamon just can’t match.
Red lentils are the unsung heroes of this dish, breaking down completely to create that velvety base. Don’t even think about substituting with other lentils unless you want chunks instead of silk.
And about that optional pineapple – it adds this subtle sweetness that balances all the heat perfectly. Sometimes the best decisions are the ones that sound a little crazy at first.
How to Make this Aromatic Indian Prawn Dhansak
Making this dhansak is like conducting a fragrant orchestra where every ingredient knows exactly when to join the symphony. We’re talking about a methodical process that builds flavor layer by layer, and honestly, once you get the rhythm down, you’ll be making this with your eyes closed.
Start by heating oil in a large, heavy-bottomed pan – and I mean heavy-bottomed because nothing ruins the mood like burnt onions stuck to flimsy cookware. Toss in those mustard seeds first and let them pop like tiny fireworks. The sound tells you everything you need to know about whether your oil is hot enough.
Next come the cardamom pods, which you’ve hopefully cracked open beforehand. Drop them in along with your cinnamon stick, and watch your kitchen transform into something that smells like pure comfort. Now add your sliced onions – however many you’re using – and cook them until they’re golden and soft, stirring occasionally so they don’t get too attached to the bottom of the pan.
Time for the aromatics to join the party. Mince your garlic, ginger, and green chillies, then dump them all in together. Cook this mixture for about two minutes, stirring constantly because burned garlic is the enemy of everything good in this world. Your kitchen should smell absolutely incredible right about now.
Here’s where things get really interesting. Add your curry powder, turmeric, and chilli powder all at once, stirring quickly so the spices don’t burn. We’re talking about maybe thirty seconds of constant stirring before these spices release their oils and fill your space with that deep, earthy aroma that makes neighbors start asking questions.
Pour in your tomatoes – fresh or tinned, whatever you’ve got – and let them break down for a few minutes. If you’re using fresh tomatoes, give them a gentle mash with your spoon to help them along. This creates the base that everything else will swim in, so let it bubble and reduce until it looks saucy rather than watery.
Now comes the magic moment. Add your red lentils along with enough stock to cover everything by about an inch. The lentils are going to do their disappearing act, melting into the sauce to create that signature dhansak texture. If you’re adding pineapple – and you really should consider it – chunk it up and toss it in now too.
Bring everything to a boil, then turn the heat down to a gentle simmer. This is where patience becomes your best friend. Let it bubble away for about twenty to twenty-five minutes, stirring occasionally and adding more stock if things look too thick. The lentils are done when they’ve completely broken down and the whole thing looks like a rich, chunky sauce rather than soup with floating bits.
Finally, the star of the show makes its entrance. Add your raw king prawns and a squeeze of lemon juice, stirring gently so you don’t break up those beautiful prawns. They cook incredibly quickly – we’re talking three to four minutes max – so keep an eye on them. They’re done when they’ve turned that gorgeous pink color and feel firm but not bouncy.
Taste and adjust your seasonings because every batch is slightly different, then garnish with fresh coriander and a sprinkle of red chilli flakes if you’re feeling fancy. The whole process takes about forty minutes from start to finish, but most of that time is hands-off simmering while you clean up or pretend to be productive.
Aromatic Indian Prawn Dhansak Substitutions and Variations
While dhansak traditionally calls for prawns, this recipe is basically a blank canvas begging for your personal touch – and trust me, there’s no prawn police coming to arrest you for switching things up.
Swap prawns for chicken thighs, lamb chunks, or firm fish like cod.
Vegetarians can use paneer, chickpeas, or mixed vegetables instead.
Can’t find red lentils? Yellow split peas work beautifully.
Missing pineapple? Try mango chunks or dried apricots for that sweet contrast.
No fresh ginger? Ground ginger works, though you’ll lose some zing.
Coconut milk instead of stock creates a creamier version that’s absolutely divine.
What to Serve with Aromatic Indian Prawn Dhansak
Dhansak’s complex, sweet-and-savory personality demands sides that can either complement its bold flavors or provide a cooling contrast – and honestly, picking the wrong accompaniment is like wearing socks with sandals.
I always reach for fluffy basmati rice first. It soaks up that gorgeous sauce beautifully. Naan bread works magic too, especially when you tear off pieces for scooping.
Want cooling contrast? Try cucumber raita or plain yogurt. The creamy coolness tames the heat perfectly.
For something different, I’ll add roasted vegetables or a simple green salad. Even pickled onions work surprisingly well, cutting through the richness.
Final Thoughts
After diving deep into this aromatic journey, I can’t help but think prawn dhansak represents everything beautiful about Indian cooking – layers of flavor that somehow work in perfect harmony, even when they shouldn’t.
Sweet pineapple dancing with fiery chili. Earthy lentils mingling with succulent prawns. It’s controlled chaos on a plate.
What makes this dish special isn’t just the complex spice blend or tender prawns. It’s how forgiving it is. Your lentils get mushy? Perfect texture.
Accidentally add extra ginger? Even better.
This recipe welcomes your kitchen mishaps and transforms them into delicious accidents.
Aromatic Prawn Dhansak
Equipment
Ingredients
- 500 g raw king prawns defrosted and peeled
- 2 large onions finely chopped
- 4 garlic cloves minced
- 2 green chillies finely chopped
- 2- inch piece fresh ginger grated
- 1 tsp mustard seeds
- 4 green cardamom pods lightly crushed
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 cinnamon stick
- 1 tsp chilli powder
- 400 g tinned tomatoes chopped
- 200 g red lentils rinsed
- 500 ml vegetable or fish stock
- 200 g fresh pineapple chunks optional
- 2 tbsp lemon juice
- 3 tbsp vegetable oil
- Salt to taste
- Fresh coriander for garnish
- Red chilli flakes for garnish
Instructions
- Heat oil in a large pan over medium heat. Add mustard seeds and let them pop for 30 seconds.
- Add onions and cook for 8-10 minutes until golden and softened.
- Stir in garlic, ginger, and green chillies. Cook for 2 minutes until fragrant.
- Add cardamom pods, curry powder, turmeric, cinnamon stick, and chilli powder. Cook for 1 minute, stirring constantly.
- Add chopped tomatoes and cook for 5 minutes until they start to break down.
- Stir in red lentils, stock, and pineapple chunks. Bring to a boil.
- Reduce heat to low, cover partially, and simmer for 20-25 minutes until lentils are soft and breaking down.
- Add prawns and lemon juice. Cook for 3-4 minutes until prawns are pink and cooked through.
- Season with salt to taste and remove cinnamon stick.
- Serve hot garnished with fresh coriander and red chilli flakes alongside basmati rice or naan bread.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Prawn Dhansak Ahead of Time?
I’d recommend making the lentil base ahead, but don’t add prawns until you’re ready to serve. Prawns overcook easily and become rubbery when reheated, so they’re best cooked fresh.
How Long Does Leftover Prawn Dhansak Stay Fresh in the Fridge?
I’d recommend eating your leftover prawn dhansak within 2-3 days when stored properly in the fridge. Make sure it’s in an airtight container and reheat thoroughly before serving.
What’s the Difference Between Dhansak and Regular Curry?
I’d say dhansak’s unique because it combines lentils with meat or seafood, creating a sweet-and-sour flavor profile. Regular curries don’t typically include lentils and have different spice combinations and cooking methods.
Can I Freeze Prawn Dhansak for Later Use?
I’d recommend freezing the dhansak base without prawns since seafood doesn’t freeze well. Cook the lentil curry, freeze it, then add fresh prawns when you’re ready to reheat and serve.
How Do I Adjust the Spice Level for Kids?
I’d reduce the chilli powder and green chillies by half, then skip the red chilli flake garnish. You can also add extra pineapple since its sweetness helps balance any remaining heat for kids.