Dhal Soup and Prawn Skewers
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
FOR TWO
Ingredients:
12 tiger prawns, deveined
250g/8 oz yellow split peas, cooked as per the pack instructions and left to cool
1 large red onion, finely chopped
1 clove garlic, peeled and minced
2″ piece of ginger, peeled and minced
750ml chicken stock
4 tomatoes, chopped
1 red chile, chopped
2 tsp black mustard seeds
2 tsp garam masala
2 tsp curry powder
Juice of 1 juicy lime
100g/3.5 oz fresh spinach, washed
Oil for cooking
Sea salt
4 bamboo skewers
TO SERVE
Fresh coriander
Greek yogurt
1 red chile, sliced
METHOD
Soak your wooden skewers in water.
In a large saucepan fry the onion and ginger until softened on a medium heat, then add the garlic, tomatoes and a scrunch of salt and cook for a further 5 minutes. Next add the garam masala and cook through for a couple of minutes.
Top with the stock and bring to a simmer, cooking for 10 minutes. Remove from the heat and using a stick blender, blend some of the soup in the pan, you’re after a chunky texture with some of the split peas whole and some pureed.
Return to the stove on a low heat. While this is happening, thread the prawns onto the skewers (3 on each skewer) and preheat your grill on a hot setting. Lightly oil the prawns and sprinkle the curry powder over the front and backs of them.
Put the prawns under the grill to cook, around 2 to 3 minutes on each side. While they’re cooking add the spinach and lime juice to the soup and increase the heat, leaving the lid on the pan so the spinach wilts. Stir until the spinach is combined then taste and adjust the seasoning as needed.
Spoon the soup in to bowls and top with the prawn skewers, a dollop of yogurt, fresh chiles and fresh coriander, serve straight away.