This easy Prawn Jalfrezi is a healthy way to satisfy your mid-week takeaway craving. Made with tomatoes, green peppers and as much chilli as you can handle!
I love a good curry, but I usually find it such a heavy meal – full of thick, creamy sauce, lots of rice and heavy Naan dripping in garlic and coriander butter. Not that any of those things are bad, but obviously they should be enjoyed in moderation.
So what to do when you get a craving for those delicious curry flavours, but you don’t want to go all out? This easy Prawn Jalfrezi is the perfect answer.
What is Jalfrezi?
Jalfrezi is a type of curry originating in Bengal. Traditionally it consists of a protein – meat, fish or paneer which is stir-fried and then served in a delicious spicy sauce or gravy. While the sauce is rich and flavourful, it is much lighter than some other curries which are popular here in the UK, since it doesn’t contain any heavy cream or coconut milk. Apparently the recipe was created as a way to use up leftovers, which is always a great idea in my book.
How do you make the Jalfrezi sauce?
Make the sauce by frying some onion, garlic and chilli with spices and tomatoes. Then blend everything together to create a lovely spiced gravy. Pour the Jalfrezi gravy over some stir-fried prawns and peppers to create a rich and spicy curry.
What to serve with this Easy Prawn Jalfrezi?
I love this dish served simply over some plain rice, with or without a Naan dripping in garlic and coriander on the side. (Who am I KIDDING, Naan is always involved.) A simple salad is also a good idea – an Indian Kachumber with tomato and cucumber would be perfect.
Can I swap out the prawns?
Totally – try some leftover cooked chicken for a super speedy meal, or tofu or paneer to keep it vegetarian.
I hope you like this recipe – please rate or leave a comment if you try it!
Easy Prawn Jalfrezi
- Deep frying pan or wok
- Food Processor
- 200 gram defrosted cooked peeled prawns or shrimp you can use raw, just adjust the cooking time to make sure they are cooked through
- 1 large onion, sliced in half or use 2 small ones
- 2 cloves garlic, peeled and diced
- 4 large tomatoes, diced
- 1 green pepper, roughly chopped
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground cumin
- 2-4 green chillis, finely diced with seeds removed adjust to your preferred spice level
- 1 tbsp groundnut or vegetable oil
- In a wok or deep frying pan, heat half your oil over a medium to high heat. Finely dice one half of the onion and fry until it starts to soften.
- Add the diced garlic and chilli and cook for about 2 minutes until the garlic is fragrant.
- Add the spices and stir well to mix everything together, then add the diced tomato and cook for about 5 minutes to soften.
- Transfer the mixture to a food processor, add 150ml of water and blend together.
- Slice the other half of your onion and add the remaining oil to your wok or pan.
- Fry the onion slices over a medium-high heat for about a minute then add the diced green pepper and stir fry for 2 minutes.
- Add in the prawns and stir-fry for another 2-3 minutes (more if using raw prawns – until they turn pink).
- Pour the blended sauce mix in to the pan, turn the heat down and simmer for 5 minutes. Stir regularly.
- Garnish with some fresh chopped coriander and serve with rice or naan bread (or both) and enjoy!