Easy Prawn Jalfrezi
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
247 kcal
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Course
Main Course
Easy Prawn Jalfrezi
Description
This prawn jalfrezi begins by gently softening onions before adding crushed garlic, grated ginger, and a mixture of ground spices including cumin seeds, coriander seeds, garam masala, turmeric, and chili flakes. The spices develop the curry’s aromatic base as they cook together. Bell peppers and canned tomatoes add texture and acidity.
The sauce is simmered until it thickens and concentrates in flavor. Raw jumbo prawns are then stirred in and cooked briefly until just pink and hot throughout. The finished curry is freshened with chopped cilantro and served with basmati rice, pilau rice, cauliflower rice, naan bread, and optional condiments like pickles and chutneys.
Adjusting chili flakes controls the heat level for family preferences. Cooked prawns can be used but require less cooking and caution to avoid reheating leftovers multiple times. The curry freezes well when made with raw prawns, allowing practical meal storage.
Ingredients
- 1 tablespoons olive oil
- 2 onion sliced
- 3 garlic grated or crushed, cloves
- 3 cm ginger grated
- 1 teaspoon chili flakes or to taste, or use fresh chillies, if you prefer - see Note 1
- 2 teaspoons cumin seeds ground
- 2 teaspoons coriander seeds ground
- 3 teaspoons garam masala
- 2 teaspoons Turmeric (optional)
- 500 g prawns I use jumbo king prawns - see Note 2, raw
- 1 red bell pepper cut into chunks
- 1 green bell pepper cut into chunks
- 400 g canned chopped tomatoes
- salt to taste
- black pepper to taste
- 2 tablespoons cilantro chopped finely, plus extra for garnish, fresh
- pilau rice to serve
- cauliflower rice
- plain rice
- naan bread
- pickles optional, to serve
- chutneys optional, to serve
Instructions
- Put the oil into a deep, wide saucepan or sauté pan. Add the onion and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.
- Add the garlic, ginger, chilli, cumin, coriander, garam masala and turmeric. Stir well and cook for 2 more minutes with the lid off. Add a splash of water if it gets too dry.
- Next add the peppers, chopped tomatoes, salt and pepper.
- Bring the curry to the boil and then turn down the heat to medium-low and cook for 15 minutes with the lid off, or until the sauce has reduced to your liking. Stir occasionally.
- Stir in the prawns and cook for a further 5 minutes or until completely pink and piping hot all the way through.
- Stir in the chopped fresh coriander (cilantro) and remove from the heat.
- Serve with plain basmati rice, pilau rice or cauliflower rice and/or naan breads. Garnish with more chopped coriander (cilantro).
Notes
- Using one teaspoon chili flakes creates a medium heat; add more for spicier curry.
- Cooked prawns can be substituted but require shorter cooking and should not be reheated multiple times.
- This dish can be frozen if prepared with raw prawns.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 29g | 58% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 315mg | 105% |
| Sodium | 1119mg | 47% |
| Potassium | 667mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1432IU | 29% |
| Vitamin C | 82mg | 91% |
| Calcium | 257mg | 26% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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