Prawn Bengali Coconut Lentil Daal
Prawn Bengali Coconut Lentil Daal
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- 1 pack of The Spice Tailor Bengali Coconut Lentil Daal (lentils included)
- 1 tbsp vegetable oil
- 200g raw king prawns, deveined and washed
- 30g chard, kale or spring greens, roughly shredded
- Heat the oil in a frying pan and add the dry spices from the whole spice sachet (adding the extra chilli if you like the heat), cook for 20 seconds.
- Add the prawns and cook for 10 seconds.
- Add the lentils from the lentil pouch and greens and bring to a simmer.
- Cook for 2-3 minutes until the kale has wilted. Add a splash of water if needed.
- 1 pack of The Spice Tailor Bengali Coconut Lentil Daal (lentils included)
- 1 tbsp vegetable oil
- 200g raw king prawns, deveined and washed
- 30g chard, kale or spring greens, roughly shredded
- Heat the oil in a frying pan and add the dry spices from the whole spice sachet (adding the extra chilli if you like the heat), cook for 20 seconds.
- Add the prawns and cook for 10 seconds.
- Add the lentils from the lentil pouch and greens and bring to a simmer.
- Cook for 2-3 minutes until the kale has wilted. Add a splash of water if needed.
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This deliciously moreish lentil curry is a true Bengali favourite. There, it is normally served thick and scooped up with chewy morsels of fried flatbreads for a delicious regional treat. Our Bengali Coconut Daal is slightly lighter and thinner and has the delicious addition of coconut slivers that create an extra layer of texture and sweetness. The spice mix adds extra depth of intrigue to this daal with a difference.
From pack to table in just 5 minutes, you can’t go wrong with this delicate daal with either rice or Indian flat breads. And, for the most authentic meal, have a look at our puri recipe, a delicious chewy fried flatbread that is traditionally eaten with these lentils. It’s a fantastic meal to keep on hand in your cupboard for busy days. Perfect for vegetarians or meat-free days.
