Dhal and Prawns with Butter Curry Sauce - James Martin Chef

Ingredients

• 80g butter
• 1 onion, diced
• 5cm piece fresh ginger, chopped
• 3 garlic cloves, chopped
• 2 tsp black mustard seeds
• 1½ tsp turmeric
• a small handful of coriander, rough chopped
• 2 tsp garam masala
• 250g red lentils
• small bunch of coriander, roughly chopped
• a few mint leaves, roughly chopped
• a sprinkling of nigella seeds, to top
• 1 lemon, juice only
• 12 large shell on prawns, cut in ½ lengthways
• 500g large prawns, shelled
• olive oil
• 2 onions, peeled and sliced
• 25ml vegetable oil
• 2 cloves garlic, peeled and crushed
• 1 tbsp ginger paste
• 400g tinned crushed tomatoes
• 1 tsp turmeric
• 1 tsp garam masala
• 50ml water
• 4 curry leaves
• 1 bay leaf
• 1 red chilli, sliced in ½
• 100ml double cream
• 50g butter
• salt and pepper
• fresh coriander
• First, prepare the dhal. Add the vegetable oil to a large saucepan over a medium to high heat. Add the chopped onion and fry, stirring regularly, for about 10 minutes, or until soft and golden.
• Stir in the ginger and garlic, and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1-2 minutes.
• Add the red lentils and 750ml water, then reduce the heat to a simmer and cook the lentils for 45 minutes until tender. You may have to add a little more water, depending on how large your pan is.
• Finish the dhal with the herbs, nigella seeds and a squeeze of lemon.
• Drizzle the split prawns with olive oil and season. Grill for 5 minutes.
• Warm the sauce through, then finish with the cream and butter. Add the peeled prawns and cook for 5 minutes. Sprinkle over coriander