Nisha Katona served up a tasty thali with prawn curry, black cardamom rice, mustard cabbage and mango dahl on Saturday Kitchen.<\/p>\n
The ingredients for the black cardamon rice: 4 tbsp vegetable oil, 1 tsp cumin seeds, 5 black cardamom pods and 200g white basmati rice.<\/p>\n
For the savoy cabbage: 3 tbsp vegetable oil, 1 tsp black mustard seed, \u00bd savoy cabbage, finely shredded, 150g salted roasted cashews, 2 garlic cloves, grated, \u00bd tsp turmeric powder, \u00bc tsp chilli powder, \u00bd tsp brown sugar, 1 tsp English mustard, \u00bd lemon, juice only and salt, to taste.<\/p>\n
For the mango dahl: 200g red lentils, 1 under-ripe mango, chopped into 2\u00bdcm cubes, tbsp vegetable oil, 1 tsp cumin seeds, 1 large green chilli, pierced, 4 tbsp tinned chopped tomatoes, 1 tsp turmeric, \u00bc tsp chilli powder, \u00bd tsp brown sugar, \u00bd lemon, juice only, handful coriander, chopped and salt, to taste.<\/p>\n
For the prawn curry: 4 tbsp vegetable oil, 1 tsp panch phoran, 1 large pierced green chilli, 200g tin chopped tomatoes, \u00bd tsp brown sugar, 1 tsp turmeric, \u00bc tsp chilli powder, 150-200g cooked king prawns, peeled, 200g frozen peas, thawed, 2 tsp English mustard, squeeze of lemon, handful coriander, chopped and salt, to taste.<\/p>\n