30min 2 ppl
King Prawn Jalfrezi
30 minutes
2 people
Medium
30 min · 10 steps
Medium: 31–60 min or 7–12 steps
240 kcalper person
Protein 32g
Carbs 14g
Fats 8g
About this dish
Plump king prawns stir-fried with colourful peppers and onion in a vibrant, tangy spiced tomato sauce — quick to cook and bold in flavour, with the crunchy vegetables providing the perfect contrast.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, cut into 2cm wedges0.5
- Red Pepperdeseeded and cut into 2cm strips0.5
- Green Pepperdeseeded and cut into 2cm strips0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated7.5 g
- Green Chilliesfinely sliced1
- Fresh Corianderroughly chopped0.5 small handful
Fish & Seafood
- Raw King Prawnspeeled and deveined300 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander0.75 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
- White Wine Vinegar0.5 tbsp
Utensils
- Large heavy frying pan or wok
- Chef's knife
- Chopping board
- Fine grater
- Wooden spoon or spatula
- Measuring spoons
- Food thermometer
Method
1
Peel and devein the king prawns if not already prepared. Cut the onion into 2 cm wedges and separate the layers. Deseed and slice the red and green peppers into 2 cm strips.
Approx. 5 minutes
2
Mince the garlic, finely grate the ginger and finely slice the green chillies. Roughly chop the fresh coriander and set aside.
Approx. 5 minutes
3
Heat the vegetable oil in a large heavy frying pan or wok over high heat. Add the cumin seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
4
Add the onion wedges and peppers. Stir-fry on high heat for 3–4 minutes until slightly charred but still crunchy.
Approx. 4 minutes
5
Add the garlic, ginger and green chillies. Cook for 2 minutes, stirring constantly to prevent burning.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder and turmeric. Cook for 2 minutes, stirring to toast the spices.
Approx. 2 minutes
7
Add the tinned chopped tomatoes. Cook for 5 minutes until slightly reduced and the sauce begins to thicken.
Approx. 5 minutes
8
Add the king prawns and stir to coat in the sauce. Cook for 5–6 minutes until the prawns are pink, opaque and cooked through (internal temperature 63°C / 145°F, checked with a thermometer). Do not overcook or they will become rubbery.
Approx. 6 minutes
9
Add the white wine vinegar and stir in the garam masala. Season with salt to taste.
Approx. 1 minutes
10
Serve hot, scattered with the chopped fresh coriander.
Approx. 1 minutes
