Dal with Fried Shrimps

Chop the onion. In a pressure cooker, without adding fat, roast 2/3 of the curry powder. Reduce the temperature and add the onion. Extinguish with soup and add the lentils. Cook under pressure for ten to twelve minutes until very soft.

For the ginger cream, pour the cream into a shaker and add a small amount of ginger. Place in the refrigerator.

In a large frying pan, add the frying oil to a height of 2 cm and heat very well. Finish frying the poppadums one at a time, floating, and drain on paper towels.

Pour off the oil and heat the clarified butter. Sauté the remaining curry powder and the grated coconut in it. Add the shrimps and stir-fry for a few minutes. Season lightly with salt.

Shake the ginger cream in the cup until it is fluffy. Stir the lentils with a strong whisk to make porridge. Arrange, evenly distribute the shrimp on top and nap with the cream. Tuck the poppadums into the lentil puree.

Serve with white basmati or long-grain rice mixed with raisins or pineapple cubes and pine nuts to taste.

Tip: Instead of shrimps, you can use fish fillets or roasted coquilles Saint Jacques. Roast the raw seafood a little longer.

Tip: Instead of clarified butter, you can use butter in most cases.

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