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.
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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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Why You Will Love 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 into 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.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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.
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.
How to Make Prawn Jalfrezi
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).
Serving Suggestions
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.
Dannii's Top 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.
Frequently Asked Questions
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.
No, this is best made fresh. However, you could chop up the vegetables in advance.
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.
More Prawn Recipes
If you've tried this King Prawn Jalfrezi recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.
Recipe
Prawn Jalfrezi
Ingredients
- 1 tablespoon Vegetable oil
- 1 Onion - thinly sliced
- 3 Garlic clove - crushed
- 15 g (0.5 oz) Fresh ginger - grated
- 1 teaspoon Cumin
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Dried chilli flakes
- 2 tablespoon Curry powder
- 400 g (2.66 cups) Chopped tomatoes - canned
- 1 Red bell pepper - thinly sliced
- 1 Green bell pepper - thinly sliced
- 100 ml (0.5 cups) Vegetable stock
- 200 g (7 oz) Raw king prawns
- 10 g (0.66 cups) Fresh coriander (cilantro) - finely chopped
Instructions
- Heat 1 tablespoon Vegetable oil over a low heat an add 1 Onion. Cook until softened - about 4 minutes.
- Add 3 Garlic clove, 15 g Fresh ginger, 1 teaspoon Cumin, 0.5 teaspoon Ground turmeric, 0.5 teaspoon Dried chilli flakes and 2 tablespoon Curry powder. Stir well and cook for a further 1 minute.
- Add 400 g Chopped tomatoes, 1 Red bell pepper, 1 Green bell pepper and 100 ml Vegetable stock. Season to taste and cook over a low heat for 10-12 minutes or until the sauce has reduced.
- Stir in 200 g Raw king prawns and cook for a further 4 minutes.
- Remove from the heat and stir in 10 g Fresh coriander (cilantro).
Recipe 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.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Toni says
This is so good and satisfying! My whole family really enjoyed it!
Danielle says
This came out just so delicious! The perfect amounts of heat and was so flavorful and easy to make. Thanks!
Kechi says
I made this yesterday, and it was a hit! We served it with cilantro lime cauliflower rice for Sunday lunch. YUM.
Andrea says
This is my kind of shrimp. Easy to make and full of flavor! Yum!
Jessie says
We loved this recipe! Shrimp is a great protein and Iām always looking for more ways to use them. The big flavors of this recipe had me coming back for seconds!
Cara says
Healthy and so packed with flavor! My husband and I both loved this dish!
Tavo says
Great shrimp dish! I made it and had it with steamed jasmine rice, perfection! Thank you!
Mairead says
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.