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1 tbsp groundnut oil (or any other flavourless oil)
¾ tsp black mustard seeds
¾ tsp fenugreek seeds
3 shallots, finely sliced
3 garlic cloves, sliced
¼ tsp turmeric
1 red chilli, chopped
4 essential Waitrose tomatoes, chopped
1 portion (about 300g) part-cooked lentils (method below)
10 dried or fresh curry leaves
2 x 180g packs raw extra large king prawns
2 tandoori naan breads
1 essential Waitrose lime, cut into wedges, to serve
1. Heat the oil in a saucepan over a medium heat. Add the mustard seeds and cook until they start to pop, then add the fenugreek seeds, shallots and garlic; cook for 5-10 minutes until soft and starting to turn golden.
2. Add the turmeric and chilli; cook for 30 seconds. Add the tomatoes, part-cooked lentils and curry leaves; bubble for 10 minutes until the tomatoes are breaking down (you may need to add a little water if it gets too dry). Add the prawns and cook for 1-2 minutes, until they just turn pink; season. Divide the curry between 4 bowls and serve with the naan breads and lime wedges, plus some rice, if liked.
RED LENTILS BASE RECIPE
Wash 840g red lentils in a large bowl, rinsing until the water is clear. Put in a large saucepan with 2 unpeeled garlic cloves, 1 unpeeled, halved onion, 18 peppercorns and 1.9 litres water. Cover the pan and set over a medium heat; bring to the boil, then gently simmer for 3-4 minutes testing often, until some lentils are soft, but most retain a little bite. Drain and rinse with cold water. Discard the garlic, onion and peppercorns, then divide between 6 freezeproof bags or boxes. Store these portions in the fridge for up to 3 days and/or freezer for up to 3 months, as needed; defrost in the fridge overnight before using
This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in August 2018.