One-Pot Prawn and Red Lentil Curry

Rinse the red lentils well, then place them in a bowl, cover with cold water, and soak while you prepare the curry base. Heat 2 tbsp of the oil in a wide casserole or deep saute pan over medium heat. Add the chopped onion and a pinch of salt, then cook for 8-10 minutes until softened and lightly golden.

Stir in the garlic, ginger, turmeric, chilli powder, cumin seeds, and ground coriander. Cook for 2-3 minutes, stirring often, until fragrant. Add the tomato puree, tamarind paste or lemon juice, and chopped tomatoes or passata. Simmer for 8-10 minutes, stirring occasionally, until the mixture thickens into a rich paste.

Drain and rinse the lentils again, then stir them into the tomato mixture. Pour in 600 ml water and crumble in the stock cube. Bring to a boil, reduce to a gentle simmer, cover, and cook for 50-60 minutes, stirring now and then, until the lentils are tender and beginning to break down. Add a splash of water if the curry becomes too thick. Stir in the garam masala.

If serving right away, add the prawns to the simmering curry and cook for about 5 minutes, or until pink and cooked through. If using cooked prawns, warm them through for 2-3 minutes only. Season to taste with salt, drizzle over the remaining 1 tbsp oil, and finish with sliced green chillies, coriander leaves, and pickled red onions.