Nisha’s thali

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Nisha Katona
From Saturday Kitchen

Ingredients

For the black cardamon rice

  • 4 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 5 black cardamom pods
  • 200g/7oz white basmati rice

For the savoy cabbage

  • 3 tbsp vegetable oil
  • 1 tsp black mustard seed
  • ½ savoy cabbage, finely shredded
  • 150g/5½oz salted roasted cashews
  • 2 garlic cloves, grated
  • ½ tsp turmeric powder
  • ¼ tsp chilli powder
  • ½ tsp brown sugar
  • 1 tsp English mustard
  • ½ lemon, juice only
  • salt, to taste

For the mango dahl

  • 200g/7oz red lentils
  • 1 under-ripe mango, chopped into 2½cm/1inch cubes
  • 3 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 large green chilli, pierced
  • 4 tbsp tinned chopped tomatoes
  • 1 tsp turmeric
  • ¼ tsp chilli powder
  • ½ tsp brown sugar
  • ½ lemon, juice only
  • handful coriander, chopped
  • salt, to taste

For the prawn curry

  • 4 tbsp vegetable oil
  • 1 tsp panch phoran
  • 1 large pierced green chilli
  • 200g/7oz tin chopped tomatoes
  • ½ tsp brown sugar
  • 1 tsp turmeric
  • ¼ tsp chilli powder
  • 150-200g/5½-7oz cooked king prawns, peeled
  • 200g/7oz frozen peas, thawed
  • 2 tsp English mustard
  • squeeze of lemon
  • handful coriander, chopped
  • salt, to taste