Prawn Jalfrezi is a fiery and flavorful curry that brings together succulent prawns, crisp bell peppers, and onions in a rich tomato-based sauce infused with aromatic spices. The blend of chili, garlic, and ginger creates a bold, tangy heat, balanced by the natural sweetness of prawns. Served with fluffy rice or warm naan, this dish is a perfect mix of spice, freshness, and indulgence, ideal for a cozy yet exciting meal.
Ingredients
Method
- Mix the chilli powder with 2 tablespoons of water into a smooth paste and set it aside.
- Heat the dry pan over medium heat and toast the cumin seeds and cardamom seeds for 60 seconds, until fragrant.
- Add the oil and the onion and fry for 8–10 minutes, stirring, until golden.
- Add the garlic, ginger, fresh chillies and bell pepper and stir-fry over medium heat for 5 minutes.
- Add the chilli paste and stir-fry for 30 seconds.
- Pour in the tomatoes and add the salt.
- Simmer for 10 minutes, stirring often, until the sauce thickens and the oil starts to separate at the edges.
- Add the prawns and stir to coat them in the sauce.
- Simmer for 3–4 minutes, until the prawns turn pink and curl into a loose C shape.
- Stir in the chopped coriander and the garam masala and take the pan off the heat.
- Taste and add more salt if needed.
- Serve sprinkled with the whole coriander leaves, with basmati rice or naan.
- Heat a frying pan without oil and dry fry the cumin seeds and cardamom seeds for 60 seconds.
- Add the vegetable oil and fry the onion until golden.
- Add the garlic, ginger and chilli, green/red pepper and stir fry on medium heat for 5 minutes.
- Add the chilli powder paste and stir fry for another 30 seconds.
- Add the prawns and stir fry for 2 minutes.
- Add the chopped tomatoes and simmer for 10 minutes until the prawns are cooked, stirring constantly.
- Add the finely chopped coriander leaves and cook for another 3 minutes.
- Serve with the whole coriander leaves sprinkled over the top.
What we changed for home
- Prawns added at the end and cooked for 3–4 minutes In the original they stir-fry for 2 minutes and then simmer for 13 more; prawns are done in 3–4 minutes and toughen after that.
- Chilli powder mixed with water into a paste The original adds a 'chilli powder paste' that is never made; a paste also stops the powder burning in hot oil.
- Garam masala stirred in at the end with the fresh coriander It is in the chef's ingredient list but missing from the steps; added last, it keeps its aroma.
- Salt added The original lists none, and the tomatoes and prawns need seasoning.
- Fresh chillies given as a range, 4–8 Supermarket chillies vary a lot in heat; 8 is the chef's level.
- 'Cayenne chillies' can be any long fresh red chilli (Fresno, red finger chilli) Fresh cayenne peppers are hard to find outside the UK and South Asian grocers.
- Raw peeled prawns specified; frozen are fine Pre-cooked prawns would overcook in the sauce. Thaw frozen raw prawns in the fridge and pat them dry.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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