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    Hungry Healthy Happy » Recipes » Curry

    Prawn Jalfrezi

    Published: Feb 11, 2022 by Dannii · This post may contain affiliate links · 10 Comments

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    Jump to Recipe
    Diet: Gluten Free / Low Fat
    Prawn jalfrezi with a text title overlay.
    Shrimp jalfrezi with a text title overlay.

    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.

    A large round bowl of prawn curry and rice next to a smaller bowl of mango chutney.

    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?

    Jump to:
    • Why you will love it
    • Ingredients needed
    • How to make prawn jalfrezi - Step by step
    • Health benefits of prawns
    • Variations
    • What to serve with a Prawn Jalfrezi
    • Storage
    • Frequently Asked Questions
    • Extra tips
    • More prawn recipes
    • Recipe
    • Feedback

    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 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.

    Ingredients needed

    All the ingredients needed for this recipe with text overlay labels.
    • 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 shot collage of sliced onions in a frying pan, before and after cooking.

    Two: Add the garlic, ginger, cumin, turmeric, chilli flakes and curry powder. Stir well and cook for a further 1 minute.

    Two shot collage of spices added to the onions, before and after mixing.

    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.

    Three shot collage of somateos added to the pan, then sliced bell peppers, then all mixed together.

    Four: Stir in the prawns and cook for a further 4 minutes.

    Two shot collage of raw king prawns added to the sauce and then mixed in.

    Five: Remove from the heat and stir in the chopped coriander (cilantro).

    Two shot collage of the prawns now cooked and then chopped coriander added.

    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.

    Cooked prawns and sliced peppers in a thick tomato based curry sauce.

    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.

    A spoon lifting some prawn curry out of a bowl.

    Frequently Asked Questions

    Is a prawn jalfrezi healthy?

    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).

    Is a jalfrezi spicy?

    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.

    Is a prawn jalfrezi gluten free?

    Yes, this is a delicious gluten free curry. Just make sure that there is no cross contamination.

    Can it be made in advance?

    No, this is best made fresh. However, you could chop up the vegetables in advance.

    Can the recipe be doubled?

    Yes, you could easily double this as long as you have a pan big enough to cook it all in.

    How long do you cook it for?

    The curry cooks on low for 22 minutes. Make sure you don't overcook the prawns, as they will be hard and rubbery.

    Can I use cooked prawns?

    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.

    heart icon

    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.

    More prawn recipes

    • Prawn Laksa
    • Air Fryer King Prawns
    • The Ultimate Prawn Cocktail
    • Sweet and Sour Prawns

    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 and rice in a large round bowl.

    Prawn Jalfrezi

    This Prawn Jalfrezi has a little kick of heat, but the focus is on the wonderful flavours. A simple tomato based curry that's ready in under 30 minutes.
    A circular logo saying GF.
    Gluten Free
    the words low fat in a white circle.
    Low Fat
    4.90 from 19 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Main Course
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 22 minutes
    Total Time: 27 minutes
    Allergens:
    An illustration of a shrimp.
    Shellfish
    Servings: 2 servings
    Calories: 261kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 1 tablespoon vegetable oil
    • 1 Onion - thinly sliced
    • 3 Garlic clove - crushed
    • 15 g Fresh ginger - grated
    • 1 teaspoon Cumin
    • 0.5 teaspoon Ground 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 clove, 15 g Fresh ginger, 1 teaspoon Cumin, 0.5 teaspoon Ground 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.

    Nutritional Information

    Serving: 1portion | Calories: 261kcal | Carbohydrates: 29g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1076mg | Potassium: 1009mg | Fiber: 8g | Sugar: 12g | Vitamin A: 3166IU | Vitamin C: 151mg | Calcium: 193mg | Iron: 6mg
    DisclaimerThe 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.

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    Reader Interactions

    Comments

    1. Toni

      February 14, 2022 at 1:19 pm

      5 stars
      This is so good and satisfying! My whole family really enjoyed it!

      Reply
    2. Danielle

      February 14, 2022 at 11:47 am

      5 stars
      This came out just so delicious! The perfect amounts of heat and was so flavorful and easy to make. Thanks!

      Reply
    3. Helen

      February 14, 2022 at 10:56 am

      5 stars
      Wow - so many delicious flavours! This looks awesome.

      Reply
      • Holley

        February 14, 2022 at 11:04 am

        5 stars
        I love that this meal is ready in under 30 minutes! Full of flavor and filling!

        Reply
    4. Kechi

      February 14, 2022 at 10:11 am

      5 stars
      I made this yesterday, and it was a hit! We served it with cilantro lime cauliflower rice for Sunday lunch. YUM.

      Reply
    5. Andrea

      February 13, 2022 at 5:38 pm

      5 stars
      This is my kind of shrimp. Easy to make and full of flavor! Yum!

      Reply
    6. Jessie

      February 13, 2022 at 4:54 pm

      5 stars
      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!

      Reply
    7. Cara

      February 13, 2022 at 3:50 pm

      5 stars
      Healthy and so packed with flavor! My husband and I both loved this dish!

      Reply
    8. Tavo

      February 13, 2022 at 2:41 pm

      5 stars
      Great shrimp dish! I made it and had it with steamed jasmine rice, perfection! Thank you!

      Reply
    9. Mairead

      February 13, 2022 at 2:01 pm

      5 stars
      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.

      Reply

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    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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