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Serves 2

16 King Prawns
1 cup red lentils
1 Cup of Curry Massalla Gravy (see recipe)
Quarter of an onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chili Powder
3 Tablespoons Mango Chutney
2 Finely Chopped Cayenne Chilies
1 Clove Garlic
Quarter Cup Pineapple Juice
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
Juice of 1 lemon

Bring a pot of water to the boil and add the lentils and simmer gently for 30-40 minutes until the lentils are soft and mushy. Drain the lentils. De vein the prawns. Make a paste of the curry powder and chili powder with the lemon juice. Fry the onion and 1 cayenne chili in the vegetable oil on a medium heat until golden. Add the curry and chili powder paste and stir in and fry for a further 30 sec's. Add the king prawns and stir fry until they turn pink. Add half the Massalla Gravy and simmer for 5 minutes, stirring regularly. Now add the lentils, Mango chutney and Pineapple Juice and simmer for a further 5 minutes, stirring regularly. If needed add more massalla gravy to prevent the curry becoming too thick. Now crush in the garlic clove, add the finely chopped coriander leaves and 1 cayenne chili cook for a further minute and then add half the lemon juice, stir in and taste, add the rest of the lemon juice if needed. Serve with the whole coriander leaves sprinkled over the top.