Prawns and Bengali Coconut Daal
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Bengali Coconut Daal
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Ingredients
  • 1 tbs. vegetable oil
  • 200g raw king prawns, deveined and washed
  • 30g chard, kale or spring greens, roughly shredded
  • 1 packet The Spice Tailor Bengali Coconut Daal
Method
  1. Heat the oil in a frying pan and add the dry spices (adding the extra chilli if you like the heat), cook for 20 seconds.
  2. Add the prawns and cook for 40s.
  3. Add the daal and greens and bring to a simmer.
  4. Cook for 2-3 minutes until the kale has wilted. Add a splash of water if needed.
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