5 from 10 votes
Easy Prawn Jalfrezi
Easy Prawn Jalfrezi is a spiced Indian curry featuring jumbo prawns cooked in a richly flavored sauce made from onions, garlic, ginger, cumin, coriander, garam masala, turmeric, and chilies. Red and green bell peppers and canned tomatoes add body and sweetness, resulting in a vibrant, medium-spiced curry served with rice or naan.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
people
Calories:
247 kcal
Course:
Main Course
Cuisine:
Fusion, Indian, British
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).
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 247
% 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.