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Prawn Jalfrezi

Prawn Jalfrezi

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.

  • 16 - 30 Minutes
  • Easy
  • Serves 2




  • 1 pouch 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 chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp peri peri sauce
  • 125ml water
  • 1 preserved lemon, finely chopped
  • 200g raw prawns
  • Salt & black pepper to season

How to make Prawn 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 prawns and cook until they turn pink

  5. Season with salt and pepper and serve piping hot

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