A really simple tomato based prawn curry that is ready in under 30 minutes. This Prawn Jalfrezi has a little kick of spice to it, but the focus is on all the wonderful flavours. Packed with king prawns and chunky peppers, it's a lighter alternative to ordering a takeaway as it's actually really low in calories.
If you are looking for a new way to cook with prawns, or fancy something different from your usual chicken curry, then this Prawn Jalfrezi is for you. A low in calories curry that can be bulked out with rice and naan breads for a homemade Indian feast. The best thing is, that it can be on the table in under 30 minutes - and it's so easy to adapt.
If you are looking for some other curry recipes to try, then why not try our Slow Cooker Beef Curry, Paneer Curry, Cauliflower and Potato Curry, Cod Curry or Easy Salmon Curry?
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Ingredients needed
- Oil - We used a good quality olive oil.
- Onion, Garlic and Ginger - The base of any good curry. You could swap the onion for shallots, which would give a sweeter flavour. Save some time by using frozen onion, garlic and ginger.
- Spices - We used cumin, curry powder, turmeric and chilli flakes. Adjust the chilli to suit your own tastes.
- Tinned tomatoes - This is the bulk of the sauce for the curry. Try to use the best quality tomatoes you can, as the inexpensive ones tend to be really watery and you end up with a watery sauce. We use Mutti Tomatoes. If you do use a tin of cheap tomatoes, then add a little extra tomato puree and a pinch of sugar. You could use passata instead.
- Bell pepper - We used a mixture of red and green bell peppers and this adds some nice chunky texture to the prawn jalfrezi.
- Stock - We used a good quality vegetable stock to give the curry a little more sauce.
- Prawns - These are the star of the curry. We used raw king prawns, which helps to stop them being overcooked in the sauce.
- Coriander (cilantro) - This helps to add some freshness to the curry. You can leave it out though if you prefer.
A full ingredients list with measurements is in the recipe card below.
How to make prawn jalfrezi - Step by step
One: Heat the oil over a low heat an add the onion. Cook until softened - about 4 minutes.
Two: Add the garlic, ginger, cumin, turmeric, chilli flakes and curry powder. Stir well and cook for a further 1 minute.
Three: Add the tomatoes, peppers and vegetable stock. Season to taste and cook over a low heat for 10-12 minutes or until the sauce has reduced.
Four: Stir in the prawns and cook for a further 4 minutes.
Five: Remove from the heat and stir in the chopped coriander (cilantro).
Why should you try it?
- Really simple - After you have browned the onions, garlic and ginger, you just dump everything else in and let it cook away until you are ready to add the prawns at the end.
- Healthy alternative - Lower in calories and fat than a takeaway Indian, and cheaper too. The great thing about making your own curry at home is that you can control exactly what goes in to it.
- Easy spice mix - We have made our own easy spicy mix and it uses spices you probably already have at home.
- Freezes really well - This curry is perfect for batch cooking as it freezes and reheats really well.
- Adaptable - You can make this curry spicier or make it mild and more family friendly by leaving out the chilli.
Health benefits of prawns
Prawns are a low-in-fat protein source and they are so versatile. You can use them in pasta, salads, sandwiches and so much more. They are a good source of selenium, which is one of the most effective antioxidants at maintaining healthy cells. They also contain high levels of zinc, which is important to develop a healthy immune system.
Variations
This curry does have a little but of a kick of spice, but you can easily adapt it to make it milder and much more child friendly. If you are making this for kids, skip the chilli (or just use a little if they do like some heat) and focus on the herbs and spices instead.
You could also add chopped mushrooms, aubergine (eggplant) and courgette (zucchini) in at the same time as the onions. This would allow you to use less prawns and still have lots of chunky texture.
If you wanted to make this a bit more budget friendly, and reduce the amount of prawns used, then swap half of the prawns for some lentils or chickpeas. You can also add some chunks of butternut squash or sweet potato to make it go further too.
We like stirring some spinach in at the same time as the prawns for a bit of a green veggie boost too.
What to serve with a Prawn Jalfrezi
Curry and rice is a classic combination, but we have also have this with potato wedges too! But you could also just make a couple of our Easy Homemade Flatbreads and use them to scoop up all that delicious curry sauce. Maybe brush some garlic butter on the flatbreads too. A Peshwari Naan or our Easy Naan Breads are always a great side to a curry too.
If you choose to have it with rice, add a teaspoon of turmeric when boiling your rice to give it a gorgeous golden colour and also a healthy boost. We have a full recipe for Turmeric Rice, which will go really well with this curry. Looking for some quick and easy rice options? Try our Microwave Rice or Oven Cooked Rice.
Storage
Store: You can keep leftovers in an air tight container in the fridge up to 2 days. This is only if you have used raw prawns. If you have used cooked prawns (see FAQs below), then we wouldn't recommend storing and reheating.
Freeze: Just make sure it cools fully before freezing. It will keep in the freezer for up to 3 months.
Defrost: Defrost the curry in the fridge overnight.
Reheat: To reheat, add it to a pan and heat on low, stirring often, until it is piping hot. You can also reheat it in the microwave.
Frequently Asked Questions
Making your own curry at home, rather than ordering a takeaway, is always going to be a healthier option. You can control the amount of oil that goes in it, you can use less meat and you can add more vegetables. This is really low in calories as well, at just 261 calories a portions (without sides).
A jalfrezi curry is classed as a medium-hot curry. This version has a good kick of heat, but the levels of spice are totally adjustable.
Yes, this is a delicious gluten free curry. Just make sure that there is no cross contamination.
No, this is best made fresh. However, you could chop up the vegetables in advance.
Yes, you could easily double this as long as you have a pan big enough to cook it all in.
The curry cooks on low for 22 minutes. Make sure you don't overcook the prawns, as they will be hard and rubbery.
Yes, but they will only need stirring into the sauce at the end - no extra cooking is required. The heat from the sauce will heat the prawns without cooking them any more.
Extra tips
- Only store this curry if you have used raw prawns like we have. If you are using cooked prawns, then it will need to be eaten fresh.
- Add some extra vegetables by stirring in some spinach just before serving.
- If you don't want this spicy and you want it more kid friendly, then leave out the chilli and let the herbs and spices shine through. Or, you could add some yogurt or mango chutney.
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Recipe
Prawn Jalfrezi
Ingredients
- 1 tablespoon vegetable oil
- 1 onion thinly sliced
- 3 garlic cloves crushed
- 15 g ginger grated
- 1 teaspoon cumin
- 0.5 teaspoon turmeric
- 0.5 teaspoon dried chilli flakes
- 2 tablespoon curry powder
- 400 g chopped tomatoes canned
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 100 ml vegetable stock
- 200 g raw king prawns
- 10 g fresh coriander (cilantro) finely chopped
Instructions
- Heat the oil over a low heat an add the onion. Cook until softened - about 4 minutes.1 tablespoon vegetable oil, 1 onion
- Add the garlic, ginger, cumin, turmeric, chilli flakes and curry powder. Stir well and cook for a further 1 minute.3 garlic cloves, 15 g ginger, 1 teaspoon cumin, 0.5 teaspoon turmeric, 0.5 teaspoon dried chilli flakes, 2 tablespoon curry powder
- Add the tomatoes, peppers and vegetable stock. Season to taste and cook over a low heat for 10-12 minutes or until the sauce has reduced.400 g chopped tomatoes, 1 red bell pepper, 1 green bell pepper, 100 ml vegetable stock
- Stir in the prawns and cook for a further 4 minutes.200 g raw king prawns
- Remove from the heat and stir in the chopped coriander (cilantro).10 g fresh coriander (cilantro)
Notes
- Only store this curry if you have used raw prawns like we have. If you are using cooked prawns, then it will need to be eaten fresh.
- Add some extra vegetables by stirring in some spinach just before serving.
- If you don't want this spicy and you want it more kid friendly, then leave out the chilli and let the herbs and spices shine through. Or, you could add some yogurt or mango chutney.
Toni
This is so good and satisfying! My whole family really enjoyed it!
Danielle
This came out just so delicious! The perfect amounts of heat and was so flavorful and easy to make. Thanks!
Helen
Wow - so many delicious flavours! This looks awesome.
Holley
I love that this meal is ready in under 30 minutes! Full of flavor and filling!
Kechi
I made this yesterday, and it was a hit! We served it with cilantro lime cauliflower rice for Sunday lunch. YUM.
Andrea
This is my kind of shrimp. Easy to make and full of flavor! Yum!
Jessie
We loved this recipe! Shrimp is a great protein and I’m always looking for more ways to use them. The big flavors of this recipe had me coming back for seconds!
Cara
Healthy and so packed with flavor! My husband and I both loved this dish!
Tavo
Great shrimp dish! I made it and had it with steamed jasmine rice, perfection! Thank you!
Mairead
I love all things curry and this spice mix was just perfect. Love this recipe and will be adding it to my make again list.