Malaysian-Style Sambal Jumbo Prawn Lentil Dal With Garlic Roti

Boil a kettle

Peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a small drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped onion with a small pinch of salt and a splash of cold water and cook for 5-7 min or until starting to soften

Meanwhile, chop your creamed coconut finely

Chop your tomato[es] finely

Peel and finely chop (or grate) your garlic

Once the onion has started to soften, add the chopped tomato to the pan with your curry powder, half the chopped garlic (you'll use the rest later!) and your ginger & garlic paste

Cook for 1-2 min further or until fragrant

Dissolve the chopped creamed coconut and a generous pinch of sugar in 500ml [650ml] [1L] boiled water – this is your coconut stock

Rinse your red lentils in a sieve under cold running water

Once fragrant, add the rinsed red lentils to the pan with the coconut stock

Cook for 15-20 min or until the lentils are cooked and the sauce has thickened

While the lentils are cooking, chop your coriander finely, including the stalks

Add the remaining garlic to a small bowl with 1 tsp [1 1/2 tsp] [2 tsp] butter and a small drizzle of vegetable oil

Add to the microwave and cook for 20 secs or until melted, then stir through half the chopped coriander (save the rest for garnish!) – this is your coriander garlic butter

When the lentils are nearly ready, heat a separate pan over a high heat with a small drizzle of vegetable oil

Once hot, drain then add your jumbo prawns to the pan with a pinch of salt and cook for 6-7 min or until cooked through

Remove from the heat, add your sambal (can't handle the heat? Go easy!) to the pan and toss to coat the jumbo prawns – these are your sambal jumbo prawns

Add your tamarind paste and vegetable stock mix to the lentils and give everything a good mix up – this is your Malaysian-style lentil dal

Add your rotis to a plate and pop in the microwave for 20 secs on high or until warmed

Drizzle the warmed rotis with the coriander garlic butter and cut into quarters – these are your garlic rotis