A WIGZ production
Ingredients
1kg
prawns (you can also use another meat)
1tsp salt
1 dried bay leaf
3 garlic cloves
90g split peas (soaked for 1 hour in cold water)
60g red lentils
1 chopped carrot
1 potato, diced
small tin sweetcorn
3 tblsp oil
2 chopped onions
1/2 tsp yellow mustard seed
11/2 tsp ground coriander seeds
1/2 tsp ground cumin seeds
1/2 tsp ground fenugreek seeds
11/2 tsp ground turmeric
1 dried red chilli
425g can tomatoes
1/2 tsp garam masala
3 tbsp chopped fresh coriander
2 tbsp fresh chopped mint
Method
Cook the prawns in boiling water
for 3-5 mins
Fill a large saucepan with water and add the salt, bay leaf, 1
garlic clove and the split yellow peas. Bring to the boil and cook
for 15 mins. Add the red lentils, carrot and potato and cook
uncovered for a further 15 minutes. Drain, discarding the garlic and
bay leaf.
Puree the cooked veg with the sweet corn in a blender or food
processor. or use a potato masher to break down the lumps
Crush the remaining garlic. Heat the oil in a large saucepan and
cook the onion and garlic for 3-4 min. Add the mustard seed and
when they start to pop stir in the ground coriander, cumin.
fenugreek, turmeric and chilli. Add the peeled prawns and stir over
a high heat for 1-2 mins
Add the tomatoes and the pureed veg and gently simmer uncovered for
30-40 mins. Stir in the garam masala and taste for seasoning.
Serve sprinkled with the fresh coriander and mint