Easy King Prawn Jalfrezi
Sometimes there is nothing as satisfying as a curry on a Friday, and with Simply Cook, cooking has got a whole lot easier. Quick to prepare in just 20 minutes, the name Jalfrezi was coined from the Benglali word for "spicy" (jal) and "frezi" meaning (fry). In our dry-style jalfrezi, the peppers, onions and tomatoes are quickly stir-fried with the king prawns and then cooked down to create just a little bit of sauce which is spicy and tangy, bringing the 'hot-fry' together very well! A quick alternative to a take-away too!
Ingredients
- 120 g basmati rice
- 1 onion
- 1 green pepper (cut into 1cm thick slices)
- 3 tomatoes (each cut into 6 wedges)
- 300 g cooked and peeled prawns
- 15 g thumb of ginger peeled and cut into matchsticks
- 2 tbsp yoghurt (to serve)
Instructions
- Cook the rice according to pack instructions
- Heat a little oil in a pan and fry the onions for 5 mins, or until lightly golden.
- Add the green pepper and the sliced ginger (if using) to the pan and fry for 2 mins.
- Stir in the BENGALI PASTE with a splash of water and fry for 2 mins.
- Sprinkle in the MASALA BLEND with 50ml water and mix well.
- Add the tomato wedges and stir fry for 2 mins to help them break down a bit.
- Add the cooked and peeled king prawns and spoon in the GINGER TOMATO PASTE and add 100ml of water. Mix well.
- Bring the curry to the boil then reduce the heat to medium and cook for 5 mins. This is quite a dry style curry so don't worry if the water evaporates quite a bit.
- Add the prawns and cook for 3 mins (if raw), until cooked through (they will curl up and turn fully pink). If using pre-cooked prawns, just put them in, turn down the heat to low and let them warm up in the sauce for 1 min.
- Serve the curry over the rice with a dollop of plain yoghurt on the side (if having) to cool it all down.
Tried this recipe?Let us know how it was!