Prawn Jalfrezi Recipes

PRAWN JALFREZI

Prawn jalfrezi image

Satisfy a curry craving the healthy way with this Indian prawn dish - blitz the onions and spices into an authentic, thick, yet low-fat sauce

Provided by Sara Buenfeld

Time 32m

Number Of Ingredients 15

Ingredients

2 tsp rapeseed oil
2 medium onions , chopped
thumb-sized piece ginger , finely chopped
2 garlic cloves , chopped
1 tsp ground coriander
½ tsp ground turmeric
½ tsp ground cumin
¼ tsp chilli flakes (or less if you don't like it too spicy)
400g can chopped tomato
squeeze of clear honey
1 large green pepper , halved, deseeded and chopped
small bunch coriander , stalks and leaves separated, chopped
140g large cooked peeled tiger prawns
250g pouch cooked brown rice
minty yogurt or chutney, to serve (optional)

Steps:

Heat the oil in a non-stick pan and fry the onions, ginger and garlic for 8-10 mins, stirring frequently, until softened and starting to colour. Add the spices and chilli flakes, stir briefly, then pour in the tomatoes with half a can of water and the honey. Blitz everything in the pan with a hand blender until almost smooth (or use a food processor). Stir in the pepper and coriander stalks, cover the pan and leave to simmer for 10 mins. (The mixture will be very thick and splutter a little, so stir frequently.)
Stir in the prawns and scatter over the coriander leaves. Heat the rice following pack instructions. Serve both with a minty yogurt or chutney, if you like.

Nutrition Facts : Calories 335 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium

SHRIMP JALFREZI MASALA

SHRIMP JALFREZI MASALA image

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 onion, grated
2 cloves garlic, chopped
1 pounds boneless raw shrimp
3 teaspoons ground turmeric
1 teaspoon chili powder
1 1/2 teaspoons salt
3 diced tomatoes
3 chopped green pepper
2 tablespoons ghee (clarified butter)
3 teaspoons ground cumin
3 teaspoons ground coriander
2 tablespoons grated fresh ginger root
1/2 cup chopped cilantro leaves

Steps:

1.Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the turmeric, chili powder and salt. Add green peppers and fry gently, scraping the bottom of the pan frequently. 2.Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Add shrimp and simmer for another 10 minutes to let the excess liquid evaporate. 3.Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the with sauce spooned over the top of rice or naan.

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