Prawn jalfrezi

Prawn jalfrezi

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(47 ratings)

Prep: 10 mins Cook: 22 mins


Serves 2

Satisfy a curry craving the healthy way with this Indian prawn dish - blitz the onions and spices into an authentic, thick, yet low-fat sauce

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal335
  • fat7g
  • saturates1g
  • carbs48g
  • sugars15g
  • fibre8g
  • protein21g
  • salt1.5g
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  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 medium onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • thumb-sized piece ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, chopped
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ¼ tsp chilli flakes (or less if you don't like it too spicy)
  • 400g can chopped tomato
  • squeeze of clear honey
  • 1 large green pepper, halved, deseeded and chopped
  • small bunch coriander, stalks and leaves separated, chopped
  • 140g large cooked peeled tiger prawns
  • 250g pouch cooked brown rice
  • minty yogurt or chutney, to serve (optional)



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…


  1. Heat the oil in a non-stick pan and fry the onions, ginger and garlic for 8-10 mins, stirring frequently, until softened and starting to colour. Add the spices and chilli flakes, stir briefly, then pour in the tomatoes with half a can of water and the honey. Blitz everything in the pan with a hand blender until almost smooth (or use a food processor). Stir in the pepper and coriander stalks, cover the pan and leave to simmer for 10 mins. (The mixture will be very thick and splutter a little, so stir frequently.)

  2. Stir in the prawns and scatter over the coriander leaves. Heat the rice following pack instructions. Serve both with a minty yogurt or chutney, if you like.

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Comments, questions and tips

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Chris Clegg's picture
Chris Clegg
27th Jun, 2020
Having tried the recipe once, I found it very disappointing. It ended up like a thick curry soup and tasted nothing like the jalfrezi in our local Indian restaurants. I asked an Indian friend to look over the recipe. He said that it was similar to how his mother makes it, but he said it needed garam masala added to it, something used in most Indian recipes, and to leave it alone because his mother would never blitz a jalfrezi. We cooked it together with his recommendations and it tasted fine this time, so if anybody else has tried the recipe and found it disappointing, I’d advise these two extra things which will transform it.
Evie Carroll's picture
Evie Carroll
28th Apr, 2020
Annoyed because this recipe produced something nearly inedible. By blending the main ingredients in a food processor, you need to add water so this turned the whole thing into a bland mushy soup.
10th Aug, 2019
Very tasty!
17th Aug, 2018
We loved this curry, I added more chilli flakes, less water and didn’t blitz it as we prefer it a bit chunkier. Also added peas & spinach and raw prawns so they were in just long enough to turn pink before serving. Will definitely have this again, may try chicken and might add a few potatoes to bulk it out more.
23rd Aug, 2017
Very tasty. I doubled the spices and didn't add water which made it perfect for my tastes
12th Mar, 2017
Very tasty - but the quantity of water was a little high, so will only use 1/4 of a can next time. Also added additional chilli flakes (twice amount) to give it a little more of a kick, though still not hot.
14th Sep, 2016
Very tasty, will make it again and reduce it a bit more. Added spinach to add the veg count
Shirley Anne Cam
28th Jul, 2016
This was a lovely curry, and light, there was alot of sauce,, but just left it cooking a bit longer and it reduced, will definitely do again.
24th May, 2016
As others have said it was bland and too saucy to start off with, but also alright base. I blitzed in fresh chillies and some extra spices & lemon juice to make it tastier and added a few handfuls of spinach and peas to pad it out a bit. Turned out alright!
28th Jan, 2016
Really did not like this at all, added a tbs of curry paste as it was very bland & some mange tout but won't make this again. Sounded great but think will stick with other recipes on here that I like.


greenplums's picture
16th Oct, 2019
Can you replace the tiger prawns with King prawns?
goodfoodteam's picture
21st Oct, 2019
Thanks for your question. Yes, it's fine to used cooked king prawns.
27th Jun, 2020
Very tasty. Not at all dry. I would use 1/4 can of water though then add more if needed. I used 1/2 tsp crushed chillies for a bit of a kick. Also seasoned with a little salt.
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