Aromatic Prawn Dhansak

This fragrant Indian curry combines succulent prawns with creamy red lentils in a perfectly spiced sauce that balances sweet pineapple with warming aromatics. A comforting one-pot meal that brings restaurant-quality flavors to your home kitchen.

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Course: Main Course

Cuisine: Indian

Keyword: Curry, Prawns

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 385kcal

Equipment

Chef's Knife

Chopping Board

Skillet

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

For extra depth of flavor, toast whole spices (cardamom, cinnamon) in a dry pan before adding them to the dish.

If using frozen prawns, make certain they are completely defrosted and patted dry before cooking to prevent excess water in the curry.

The dhansak can be made up to step 7 and refrigerated for up to 2 days - simply reheat and add prawns when ready to serve.

Substitute pineapple with mango chunks or leave out entirely for a more traditional version.

For a vegan version, replace prawns with cauliflower florets or paneer and use vegetable stock.

Adjust spice levels by increasing or decreasing chilli powder and fresh green chillies according to preference.

The lentils should break down to thicken the sauce - if too thick, add extra stock; if too thin, simmer uncovered to reduce.

Nutrition