Prawn Jalfrezi Recipe
Prawn Jalfrezi
Kitchen Science
2
10 minutes
22 minutes
335
Looking for a delicious way to satisfy your curry cravings and support your weight loss efforts? Look no further than this mouthwatering prawn jalfrezi recipe. Packed full of flavor and featuring an authentic, rich, yet low-fat sauce, this dish is guaranteed to hit the spot - without overwhelming your diet.
Simply blitz together a handful of tasty spices and onions to create a thick and hearty base, then add in the succulent prawns to complete the dish. Whether you're enjoying it as a warm lunch or light dinner, this easy-to-make recipe is perfect for those days when you just can't get enough of that Indian spice!
Ingredients
- 2 tsp Rapeseed oil
- 2 Medium sliced onions
- Thumb-sized, coarsely sliced ginger
- 2 Chopped garlic cloves
- 1 tsp Coriander powder
- ½ tsp Turmeric powder
- ½ tsp Cumin powder
- ¼ tsp Chili flakes (or less if you prefer it less hot)
- 400g Chopped tomato from a can
- A squeeze of pure honey
- 1 Large green pepper, peeled, half, and chopped
- Coriander in a small bunch, stalks and leaves separated, chopped
- 140g Cooked peeled huge tiger prawns
- 250g Cooked brown rice pouch
- To serve, minty yogurt or chutney (optional)
Directions
In a nonstick pan, heat the oil and cook the onions, ginger, and garlic for 8-10 minutes, until softened and starting to color, turning constantly. Stir in the spices and chili flakes for a few seconds, then add the tomatoes, half a can of water, and the honey.
Using a hand blender, blitz everything in the pan until it's practically smooth, or use a food processor. Stir in the pepper and coriander stalks, then cover and cook for 10 minutes. (Since this mixture will be thick and sputter, stir regularly.)
- Add the prawns and coriander leaves and mix well. Heat the rice according to the package directions. If desired, serve with a minty yogurt or chutney.