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.
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).
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.