fbpx
You Are Reading

Prawn Jalfrezi

0

Prawn Jalfrezi

prawn jalfrezi

RatingDifficultyBeginner

My favourite dish from my local Indian Take away is a Jalfrezi. I have always wanted to make it. So with the kids at their Mums for the weekend, tonight was the night.

On my way home from work I picked up all the required ingredients and even got lucky and found a pack of fresh prawns in the yellow sticker section reduced down to £1.20. So Prawn Jalfrezi it was.

prawn jalfrezi

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 2 tsp Oil
 2 Onions, chopped
 2 Garlic cloves, chopped
 1 tsp Ground coriander
 Turmeric
 Ground cumin
 1 tsp Chilli flakes (less, if you don't like it too spicy)
 400 g Tin of chopped tomato
 Honey
 1 Green pepper, chopped
 Coriander, stalks and leaves separated and chopped

1

After heating the oil in my wok, I chucked in the onions , ginger and garlic and cooked for about 10 minutes, stirring frequently. I then added all the spices, chilli flakes and coriander stalks, gave it a quick stir and then chucked in the tomatoes.

I then blitzed it all down using a hand blender (you can add a little water if it goes a bit paste like). I then added the papers endgame it a quick stir before covering it and let it simmer for ten minutes.

It is really thick and will splutter a bit, so remember to stir occasionally.

Finally I added the prawns and coriander leaves before serving on a bed of rice.

prawn jalfrezi

Ingredients

 2 tsp Oil
 2 Onions, chopped
 2 Garlic cloves, chopped
 1 tsp Ground coriander
 Turmeric
 Ground cumin
 1 tsp Chilli flakes (less, if you don't like it too spicy)
 400 g Tin of chopped tomato
 Honey
 1 Green pepper, chopped
 Coriander, stalks and leaves separated and chopped

Directions

1

After heating the oil in my wok, I chucked in the onions , ginger and garlic and cooked for about 10 minutes, stirring frequently. I then added all the spices, chilli flakes and coriander stalks, gave it a quick stir and then chucked in the tomatoes.

I then blitzed it all down using a hand blender (you can add a little water if it goes a bit paste like). I then added the papers endgame it a quick stir before covering it and let it simmer for ten minutes.

It is really thick and will splutter a bit, so remember to stir occasionally.

Finally I added the prawns and coriander leaves before serving on a bed of rice.

prawn jalfrezi

Prawn Jalfrezi

About Author

Part time Gardener | Part time Blogger | Dad

Leave a Reply

Your email address will not be published.

%d bloggers like this:

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close