The Phall is the hottest curry you’ll find in most restaurants and many do not even put it on their menu. Prawn Phall is great because the shellfish really soaks up the hot juices. Well, you wanted hot didn’t you?
What you need… • Small knob of butter • 800g prawns, shelled and deveined • 2 Tablespoons ghee • 1 Tablespoon black peppercorns • 3 dried red chillies • 1 teaspoon garlic paste • 600ml Base Curry Sauce • 2 Tablespoons tomato ketchup • 1 Tablespoon garam masala • Salt to taste
How to make it… 1. Heat the butter to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste. 2. Add the prawns to the butter and stir fry until they are pink. This should take about 2 minutes. Remove the prawns from the pan and set aside. 3. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with enough water to form a sloppy paste. 4. Add the peppercorns and chillies and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one peppercorn. 5. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.) 6. Add the Spice Mix and cook for 2 minutes. It should now be thick and gloopy. 7. Add the Base Curry Sauce and the tomato and cook for 2 minutes. 8. Add the garam masala, salt and cook for 5 minutes. 9. Add the prawns and continue cooking until they are warmed though and fully cooked (about 3–4 minutes)..
Prawns work well with this sweet and sour dish. Dhansak originates from Persia (Iran) although the chefs of the day would have used meat for this dish. Lentils and mixed vegetables are added to some Base Curry Sauce, with sugar and lime (or lemon) juice adding the sweet and sour tastes. Large prawns soak up those flavours nicely.
What you need… • 120g red split lentils, washed and well rinsed • 3 Tablespoons ghee • 600ml Base Curry Sauce • 1 Tablespoon tomato ketchup • 600g prawns, shelled and deveined • 400g mixed (frozen or tinned) vegetables, cut into small pieces • 1 green chilli, chopped • 1 Tablespoon sugar • 1 Tablespoon lime or lemon juice (or vinegar) • salt, to taste
How to make it… 1. Boil the lentils with water until cooked (about 25–30 minutes). 2. Heat the ghee in a pan to a medium heat. Add the Base Curry Sauce and cook for 2 minutes. 3. Add the Spice Mix and tomato ketchup, and cook for 3 minutes. 4. Add the cooked lentils, prawns and the rest of the ingredients, mix well and simmer, allowing the flavours to combine until all the prawns are cooked. Add water during the simmer, if needed.
Prawns are delicious in curry, giving a firm bite and a gorgeous taste. Raw prawns need between eight and 15 minutes to cook depending on size. Cooked prawn merely need to be heated through and will take just a few minutes.
Ingredients (serves four)
• 675g peeled prawns or fish cut into chunks
• 485g Madhuban sauce*
• 2 tbls finely chopped coriander (optional)
• A few toasted almond flakes to garnish (optional)
• A few curls of fresh coconut to garnish (optional)
• A few coriander leaves to garnish (optional)
Method (cooking time five to eight minutes)
1. Thoroughly mix the prawns with the sauce in a large wok, karahi or saucepan.
2. Put the pan on a stove ring at medium and stir occasionally until the contents are simmering.
3. Stir in the coriander and add a little water if the sauce needs loosening. Cook through for a couple more minutes.