 Dhansak
Favorite Curry, however it is also one the longest to prepare. As
always, get the sauces made first, do the lentils (masoor) first
then Clarkes No1 Sauce and then start cooking the Curry
itself.
Masoor Lentils
500g Packet of Red Split Lentils
4 Tbsp. Clarkes Masala Paste
8 Tablespoons Of Fried Dried Onions
2 Cloves of Crushed Garlic
Salt To Taste
Rinse the lentils, then boil until soft (check packet
for details). Skim the surface of the water to remove any thick
froth. Simmer for 30 minutes, then add the rest of the ingredients.
Then Simmer for a further 10 minutes. Allow to cool and split the
lentils into 5 portions. You can freeze each portion. Now to Start
the Curry
1.5 Lb of Meat / Shellfish / Fish
1 Clarkes No1 Sauce
3 Garlic Cloves Crushed
2 Tbsp. Clarkes Masala Paste
1 Red Bell Pepper Thinly Sliced
1 portion of Masoor Lentils
1 Tbsp. Sugar
1 Tsp. Vinegar
2 Green Chili's
Salt To Taste
Fresh Chopped Coriander To Garnish
1 Tsp. Cumin Seeds
5 Tsp. Fenugreek Seeds
Heat the Wok or Karahi add the Ghee or Oil, stir fry
the spices for 30 seconds (this takes away any harsh taste from the
spices). Add the crushed garlic and fry for a further 30 second.
Add the meat and cook for 3 - 4 minutes then add the pepper and the
chili. Cook for a further 4 minutes. Now add Clarkes Masala Sauce
and give this 3 minutes. OK now we can add the rest of the
ingredients. Stir well, do not let the Curry burn or stick. If
required add a little extra Ghee or oil. Simmer for 30 minutes.
Have a good bottle of full bodied Red wine to go with this dish.
Serve when ready.
Variation
Saag with the Dhansak. Saag is only spinach.Chop some fresh spinach
leaves and add to the Curry when you add the rest of the
ingredients. Now enjoy your labors.
|
