Prawn Dhansak (Parsi Prawn and Lentil Curry)
Hot, sweet and sour lentil curry with king prawns, a British curry house favourite with Parsi roots.
Made with Curry base sauce (onion and tomato) and Tarka dal base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Fry the cumin seeds for 15 seconds, then the garlic, ground coriander and chilli powder for 1 minute.
1 min 15 s - 2
Add your ready made curry base sauce and tarka dal base (see the base recipes). Stir well and simmer for 10 minutes until thick and bubbling.
10 min - 3
Stir in the tamarind paste and pineapple chunks and simmer for 3 minutes. Taste. It should be hot, sweet and sour together.
3 min - 4
Add the prawns and salt and cook for 3 to 4 minutes until pink and cooked through.
3 min 30 s - 5
Stir through the garam masala and fresh coriander and serve with rice.
Tips
- A proper dhansak balances heat, sweetness and sourness. Add the tamarind a little at a time and taste.
- Let the lentil base melt into the sauce so the curry is thick and almost velvety.
Storing and freezing
Best eaten fresh. Cool within 1 hour, keep in the fridge for up to 1 day and reheat until steaming hot all the way through. Do not freeze cooked prawn curry.
Questions
Why is there pineapple in a dhansak?
Many British curry houses add pineapple for sweetness against the sour tamarind. Leave it out for a more traditional taste and add a little lemon juice instead.
Is dhansak very hot?
It is usually medium to hot. Cut the chilli powder in half for a gentler curry.
More made with curry base sauce (onion and tomato)
Curried Chickpea Stuffed Sweet Potatoes
DFEFNFSausage Curry (Classic British Kitchen Curry)
NFCurried Vegetable and Potato Pie
DFEFNFSquid Masala (Calamari Curry)
GFDFEFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.