Ingredients
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3 tablespoon Vegetable Oil
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1 medium chopped very fine (180g) Brown/White Onion
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1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/2 teaspoon Ginger (Grated)
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2 teaspoon Garlic Paste
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2.5 tablespoon Tomato Paste
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1 tablespoon Mix Powder / Curry Powder
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3/4 teaspoon Coriander Powder
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1/4 teaspoon Cumin Powder
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1/4 teaspoon Turmeric Powder
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3/4 teaspoon Salt
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1 teaspoon Chilli Powder (Hot)
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1.5 tablespoon Sugaradd 1 to begin with, you can always add more later if required
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1 teaspoon Lemon Juiceadd 1 to begin with, you can always add more later if required
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2 teaspoon Tamarind Sauce (not concentrate or fresh)I use Maggi brand, make sure it sauce not pure or concentrate
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6 pieces Meat / Veg / Paneer
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5 tablespoon Pre-Cooked Lentils
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250 ml Water
Directions
A very satisfying hot sweet and sour Indian curry made from meat, lentils, chilli and sugar.
If you have Base Gravy and Pre-Cooked Lentil Dhal already made save time and use our identical Dhansak (made with base gravy) version.
Steps
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1
Done
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Heat the oil in a pan on a medium heat then add the onions and fenugreek, stir through and cook until the onions begin to brown and soften |
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2
Done
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stir in the ginger and garlic and allow to fry out for around 30 seconds until the strong smell disappears |
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3
Done
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add in the tomato paste, watered down with around 6 tablespoons of water and allow to cook out for around 30 seconds to reduce the bitterness |
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4
Done
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add the mix powder, salt, coriander powder, cumin powder, turmeric powder, chilli powder, sugar, lemon juice and tamarind sauce and stir through well. Allow to cook until the oil starts to separate |
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5
Done
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time for the pre-cooked lentils so add and mix gently to combine. (If you don't want to use pre-cooked dhal simply rinse 40g of split red lentils and add them now along with 200ml of boiling water, cover the pan with a lid and simmer for 20 minutes before moving to the next step) |
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6
Done
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pour in half of the heated water, combine well and allow to reduce by half |
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7
Done
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add in your choice of protein, stir through to coat evenly. If using prawns/fish we'll add them later |
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8
Done
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add the rest of the water and combine well |
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9
Done
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finally if using prawns/fish add it now, gently stir and allow to reduce until the sauce reduces and thickens and any meats are cooked through |
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10
Done
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sprinkle with fresh coriander and a slice of lemon |
One Comment Hide Comments
I made this today and it is amazing!! I make air of currys from scratch and my own attempts and always good but this was really delicious! Thankyou so much!
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