Jump to content
Home > Recipes > Shrimp Jalfrezi
Shrimp Jalfrezi

Shrimp Jalfrezi

A delicious jalfrezi with a seafood twist. Add some pizzazz to your midweek menu and serve up this tasty curry in only 20 minutes. Replace shrimp with sweet potato and lentils for a tasty vegetarian version.

  • 0 - 30 Minutes
  • Easy
  • Serves 2

This recipe uses:

Pure Basmati Rice

Buy Now
Shrimp Jalfrezi




  • 1 sachet Tilda Pure Basmati rice
  • 1 tbsp oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 thumb ginger, grated
  • 1 green chilli, sliced
  • 1 red pepper, sliced
  • 1 tbsp hot curry powder
  • 200g canned diced tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp peri peri sauce
  • 125ml water
  • 1 preserved lemon, finely chopped
  • 200g raw shrimp
  • Salt and black pepper to season

How to make Shrimp Jalfrezi

  1. Heat the oil in a large pan and add the onions, garlic, ginger, chilli and pepper and fry for about 5 -7 minutes to soften

  2. Add the curry powder and cook for 1-2 minutes

  3. Add the chopped tomatoes, tomato puree, peri peri sauce, water and preserved lemon and simmer for 5 minutes

  4. Stir in the shrimp and cook until they turn pink

  5. Season with salt and pepper and serve piping hot

  6. Heat Tilda Pure Basmati rice as per sachet instructions and serve alongside the curry