"Jalfrezi" comes from the Bengali word “Jal”, meaning spicy and “frezi” meaning fry, hinting at how this curry is different to other styles. In our dry-style jalfrezi, the peppers, onions and tomatoes are quickly stir-fried with the king prawns and then cooked down to create just a little bit of sauce which is spicy and tangy, bringing the 'hot-fry' together very well! A quick alternative to a take-away too!

Cook our delicious King Prawn Jalfrezi in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic King Prawn Jalfrezi. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Bengali Paste pot, a Masala Blend pot and a Ginger Tomato Paste pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious King Prawn Jalfrezi in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Bengali Paste
  • Masala Blend
  • Ginger Tomato Paste

Your shopping list:

120g
Basmati rice
 
1
onion
 
1
green pepper
 
4
tomatoes
 
160g
king prawns (cooked or raw)
 
a thumb of ginger(optional)
 
plain yoghurt(optional)
 
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Our 20 minute recipe

  • 1.

    Bring 250ml of water to the boil in a lidded, non-stick pan and then add the rice. Stir gently, cover with a lid and reduce the heat to low, then let it simmer for 10-12 mins.

  • 2.

    Heat 1 tbsp of oil in a pan and when hot, fry the onions for 4-5 mins, so they soften and start to colour. Add the green pepper and the sliced ginger (if using) to the pan and stir fry for 2 mins. Stir in the Bengali Paste with a splash of water ands fry for 2 mins. Sprinkle in the Masala Blend and add 50ml water and mix well. Add the tomato wedges and stir fry for 2 mins to get some colour on them and help them break down a bit.

  • 3.

    Spoon in the Ginger Tomato Paste and add another 100ml of water. Mix well. Bring the curry to the boil then reduce the heat to medium and let it simmer for 5 mins. This is quite a dry style curry so don't worry if the water evaporates quite a bit.

  • 4.

    Put the prawns in and let them cook for 3 mins (if raw). If the prawns are pre-cooked, just put them in, turn down the heat to low and let them warm up in the sauce for a minute before serving. Serve the rice in bowls with the King Prawn Jalfrezi curry on top. Serve with a dollop of plain yoghurt on the side (if having) to cool it all down.

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King Prawn Jalfrezi Reviews

BASED ON 544 reviews

stacey - Jul 08, 2018

Yummy! Bit of a nip so the yogurt is good to cool it down!

Lyndsay - Jul 06, 2018

Not too hot would have again and easy to prepare

Janine - Jul 03, 2018

Very hot and we like our food tasty and spicy. Used 3/4 of masla pot spice and was still hot. Think would be better if left a day.

nicola - Jul 02, 2018

This dish was really salty

Anne - Jun 20, 2018

I added tin toms and used chicken! It was delicious. Only used half of hot stuff as too hot for us! Wish you labelled what was hot and reduce it by so much for different heat strength

Susan - Jun 11, 2018

Yummy tummy yummy. I did add the yogurt at the end which I think made the difference. It was delicious ????

Danielle - Jun 07, 2018

Too spicy

Stephanie - Jun 07, 2018

Nice sauce....goes well with paneer instead of prawns

Kerry - Jun 04, 2018

A warning that using prawns straight from frozen make it really runny might be handy!!

Alice - Jun 03, 2018

Nice and spicy. Great taste.

Ali - May 29, 2018

Really tasty, the prawns go so well with the spices. Nice and spicy too

Samantha - May 29, 2018

I used chicken instead

Michele - May 27, 2018

Nice dish

Alison - May 20, 2018

Nice but not as spicey as I was hoping

Natalie - May 17, 2018

one word AMAZING

Linda - Apr 30, 2018

Ok

Helen - Apr 30, 2018

Made with Chicken rather than prawns - could possibly be a bit spicier but very nice

Alex - Apr 24, 2018

Very tasty - highly recommend this one

Claire - Apr 15, 2018

Totally scrumptious!

Peter - Apr 13, 2018

i used chicken instead of prawns and it was delicious

Graham - Apr 08, 2018

Won’t be doing that again, was ok but maybe I am not good enuf to do this

Becky - Apr 07, 2018

Made it with chicken instead: amazing!

Helen - Apr 05, 2018

Divine

Helen - Mar 26, 2018

Loved it!!!

Alex - Mar 24, 2018

Tasty but not our favourite dish so far

Stacey - Mar 15, 2018

Super Spicy!

Stephen - Mar 08, 2018

Nice

Anna - Feb 16, 2018

Wow yummy! I used chicken instead of prawns and was still tasty. I’ve cooked a few jalfezis but this has been the best by far!

James - Feb 07, 2018

Ok, don’t over do the ginger.

Elly - Jan 29, 2018

One of my favourites!

Fiona - Jan 21, 2018

Amazing flavours

Barbara - Jan 20, 2018

Absolutely yummy will be having this again

Nicole - Jan 20, 2018

A lot of water came out of the prawns so perhaps didn't need so much water initially. But very tasty!

Kerrie - Jan 14, 2018

One of my faves.

Chris - Jan 09, 2018

Another quick and easy one up cook. Lovely level of heat. Not too spicy but a decent tingle. I was sat basking in the glow of this delight for a fair while after eating. Delicious.

Stephen - Jan 07, 2018

Very tasty and easy to cook.

NAJAT - Jan 05, 2018

I would put more prawns

Sarah - Dec 03, 2017

Thought it would be a drier curry

Fiona - Nov 27, 2017

Amazing flavours!

Karen - Nov 17, 2017

Really enjoyed this, didn’t quite look like the picture when I made it but was really tasty.

Lesley-Ann - Nov 03, 2017

Lacking flavour

Joanne - Nov 02, 2017

spicy, a little too hot but still quite enjoyed it

Karen - Oct 28, 2017

Little hot but very nice The ginger makes it

Kayser - Oct 27, 2017

Not spicy enough!

Laura - Oct 22, 2017

Lovely, a real kick to it

Eilidh - Oct 22, 2017

Loved this-favorite kit yet

Samantha - Oct 19, 2017

Very hot

Kelly Ann - Oct 15, 2017

Spicier than you would think! Absolutely stunning :)

Jolene - Oct 11, 2017

The best dish I’ve ever had, total favourite!

Cheryl - Oct 09, 2017

Gorgeous! Lovely depth of flavours & warmth. Not “blow your head off” hot. Fresh with a spicy tang!

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