Slightly sweet with pineapple and thick with red lentils, bring the takeaway home with this Indian restaurant style king prawn dansak curry recipe.
If you like your curry sauces with a touch of fruity sweetness, dansak is the perfect menu choice. This recipe uses Indian restaurant style curry broth, as well as cooked red lentils, pineapple juice and lemon juice to create a deliciously sweet and slightly sour curry sauce.
Ingredients For Indian Takeaway Style King Prawn Dansak Curry
This easy king prawn dansak recipe takes just a few minutes to put together using Indian restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide range of sauces. As in many Indian takeaways, it serves as a building block to curries and makes it possible to cook dishes in just a few minutes. In this case, the broth is cooked out with other ingredients including red lentils, pineapple juice and lemon juice. With sizzling king prawns for curry dishes already cooked, you can serve up your favourite Glasgow Indian takeaway style dansak curry in just a few minutes!
- Red Lentils
- Turmeric
- Water
- Curry Broth
- Garlic Ginger Paste
- Tomato Puree
- Mild Red Chilli Powder
- Dried Fenugreek Leaves (Methi)
- Sea Salt
- Fresh Coriander Leaves
- Cooked King Prawns
- Pineapple Juice
- Pineapple
- Lemon Juice or Lemon Dressing
How To Make Indian Takeaway Style King Prawn Dansak Curry
Making this king prawn dansak curry is so easy! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, red lentils are cooked and cooled. Then, curry broth is fried along with garlic ginger paste, dried fenugreek leaves, cooked king prawns and more, and the sauce is simmered until rich, thick and delicious before being finished with pineapple juice and lemon juice.
Step 1: Cook Lentils
Put 50 grams red lentils, washed and drained in a pan with pinch turmericand 200 millilitres water. Bring to the boil, reduce the heat to low and simmer for about 20 minutes, or until the lentils are soft. Set aside to cool. Once cooled, use immediately, or cover and set aside in the fridge for up to 2 days.
Step 2: Begin Dansak Curry
In a frying pan or curry pan, add 80 millilitres curry broth, 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), pinch sea salt and 1 small handful fresh coriander leaves, finely chopped. Bring to the boil. Add another 80 millilitres curry broth. Simmer for 2 minutes.
Step 3: Finish Dansak Curry
Add 9 cooked king prawns, 2 tablespoons pineapple juice, 40 grams pineapple, roughly chopped (1 average ring of pineapple from a tin) and the remaining 80 millilitres curry broth. Mix well and simmer for 1 minute. Add 1 teaspoon fresh lemon juice or lemon dressing.
Step 4: Serve
Transfer king prawn dansak curry to a serving bowl and finish with a little more fresh coriander. Serve with your favourite Indian rice and breads.
Recipe Tips For Indian Takeaway Style King Prawn Dansak Curry
Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked king prawns.
Cooking The Curry Sauce: Each time the curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the dansak curry sauce becomes thick too quickly (or if you like more dansak curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the sauce is simmering.
I hope you’ll try this Indian takeaway style king prawn dansak curry recipe. If you do, let me know in the comments how it went!
King Prawn Dansak Curry (Indian Takeaway Style)
Equipment
- 1 pot
- 1 Frying Pan or Curry Pan
Ingredients
- 50 grams red lentils, washed and drained
- pinch turmeric
- 200 millilitres water
- 80 millilitres curry broth (for the first stage)
- 1 teaspoon garlic ginger paste
- 1 teaspoon tomato puree
- 1/4 teaspoon mild red chilli powder
- 1 teaspoon dried fenugreek leaves (methi)
- pinch sea salt
- 1 small handful fresh coriander leaves, finely chopped
- 80 millilitres curry broth (for the second stage)
- 9 cooked king prawns
- 2 tablespoons pineapple juice
- 40 grams pineapple, roughly chopped (1 average ring of pineapple from a tin)
- 80 millilitres curry broth (for the third stage)
- 1 teaspoon fresh lemon juice or lemon dressing
Instructions
- Put 50 grams red lentils, washed and drained in a pan with pinch turmeric and 200 millilitres water. Bring to the boil, reduce the heat to low and simmer for about 20 minutes, or until the lentils are soft. Set aside to cool. Once cooled, use immediately, or cover and set aside in the fridge for up to 2 days.
- In a frying pan or curry pan, add 80 millilitres curry broth, 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), pinch sea salt and 1 small handful fresh coriander leaves, finely chopped. Bring to the boil. Add another 80 millilitres curry broth. Simmer for 2 minutes.
- Add 9 cooked king prawns, 2 tablespoons pineapple juice, 40 grams pineapple, roughly chopped (1 average ring of pineapple from a tin) and the remaining 80 millilitres curry broth. Mix well and simmer for 1 minute. Add 1 teaspoon fresh lemon juice or lemon dressing.
- Transfer king prawn dansak curry to a serving bowl and finish with a little more fresh coriander. Serve with your favourite Indian rice and breads.
King Prawn Dansak Curry Recipe FAQ
What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into bhuna, dansak, korma, and most every other curry you can think of. You can use this recipe.
Can I use tandoori king prawns to make tandoori king prawn dansak curry instead?
You can definitely use cooked tandoori king prawns in this recipe to make a takeaway style tandoori king prawn dansak curry instead. It’s a great variation that will add a touch of char and smoke flavour to the finished curry sauce.
What can I serve with king prawn dansak curry?
This slightly sweet curry is delicious with basmati rice and plain chapati.
Do you like this Indian takeaway style king prawn dansak curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make Scottish Indian style vegetable pakora, spicy red onions, chilli sauce, paratha and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.
- McGovern, Kenny (Author)
- English (Publication Language)
- 256 Pages – 05/06/2021 (Publication Date) – Robinson (Publisher)
