From: Tilda Kitchen
A delicious jalfrezi with a seafood twist. Mix up your usual midweek menu and serve up this tasty curry in only 20 minutes. Replace prawns with sweet potato and lentils for a tasty vegetarian alternative.
This recipe uses:
Pure Basmati Rice 500g
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
Add the curry powder and cook for 1-2 minutes
Add the chopped tomatoes, tomato puree, peri peri sauce, water and preserved lemon and simmer for 5 minutes
Stir in the prawns and cook until they turn pink
Season with salt and pepper and serve piping hot
Heat Tilda Pure Basmati rice as per pouch instructions and serve alongside the curry
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