"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:

240g
Basmati rice
 
1
onion
 
2
peppers
 
300g
cherry tomatoes
 
300g
prawns (cooked/raw)
 
thumb of ginger (20g)
 
1Tbsp
tomato puree
 
plain yoghurt(optional)
 
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Our 20 minute recipe

  • 1.

    Make some rice

    Cook the rice according to pack instructions, and keep warm.

  • 2.

    Fry the veg

    Heat a little oil in a pan and fry the onions for 5 mins, or until lightly golden.

    Add the green pepper and the sliced ginger (if using) to the pan and fry for 2 mins. 

    Stir in the BENGALI PASTE with a splash of water and fry for 2 mins.

    Sprinkle in the MASALA BLEND with 50ml water and mix well.

    Add the tomato wedges and stir fry for 2 mins to help them break down a bit. 

  • 3.

    Add the prawns

    Spoon in the GINGER TOMATO PASTE and add 100ml of water. Mix well.

    Add the tomato puree, then bring the curry to the boil then reduce the heat to medium and cook for 5 mins. This is quite a dry style curry so don't worry if the water evaporates quite a bit.

    Add the prawns and cook for 3-4 mins (if raw), until cooked through (they will curl up and turn fully pink). If using pre-cooked prawns, just put them in, turn down the heat to low and let them warm up in the sauce for 1 min. 

  • 4.

    Serve

    Serve the curry over rice 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 303 reviews

Emily - Dec 05, 2019

Not saucy enough

Hazel - Nov 27, 2019

Please don’t send again. Thanks

Hannah - Nov 26, 2019

Beautiful flavours

tania - Nov 24, 2019

Worked well and tasted delicious

Charlotte - Nov 24, 2019

Quite tomato based

Heather - Nov 22, 2019

Absolutely delicious, but not enough for 4 servings

Emma - Nov 17, 2019

Swapped for other meats just as nice.

Anne-Louise - Nov 07, 2019

I used salmon instead of prawns and it worked very well. Great flavour.

Sarah - Nov 05, 2019

Cooked with chicken....stunning!

phil - Oct 28, 2019

Made it with lamb and potatoes. Yum

Heather - Oct 24, 2019

Absolutely delicious, but definitely not enough for 4 people

Melanie - Oct 24, 2019

Gave this to a friend to try she rated 5* and has now signed up for simply cook

Melanie - Oct 24, 2019

Let a friend try this she loved it and had now signed up to simply cook

Melanie - Oct 24, 2019

Let a friend try this she loved it and had now signed up to simply cook

Sureshni - Oct 24, 2019

Added an extra onion and replaced the prawns with chicken - it was delicious!

Helen - Oct 22, 2019

Nice but quite hot. Not one to enjoy with the kids

Ian - Oct 20, 2019

Used raw jumbo prawns cooked at the end so as not to go rubbery. Was one of the best most authentic SimplyCook recipes I’ve used. You can make it as hot and spicy as you like and I cooled it down with yoghurt for less spicy palates. Highly recommended for a low calorie delicious supper, cheaper and less oily than a takeaway and easy to make with no grounding of spices etc.

Anne-Louise - Oct 16, 2019

Cooked this using salmon instead of prawns. It was delicious with a lovely flavour and a but of a kick!

Marc - Oct 15, 2019

Lubbly jubbly ????

Louise - Oct 11, 2019

Fab!

Emma - Oct 05, 2019

Swapped the prawns for goose breast, amazing!

Lucia - Oct 01, 2019

We did not like it, not keen on tomato based sauces

Julie - Sep 23, 2019

Spiccyyyy

Frank - Sep 21, 2019

Best curry ever!

Andrew - Aug 24, 2019

Very tasty, added more red chilli for a kick

Dawn - Aug 23, 2019

This was Am-A-zing. Soooo tasty . Will be getting this one again

Fran - Aug 09, 2019

Too hot

Stuart - Aug 06, 2019

Lovely curry with a nice kick but not too hot! ????????

Michael - Aug 01, 2019

Very tasty indeed

Montserrat - Jul 20, 2019

Didnt quite like the taste

Shayanti - Jul 14, 2019

Yummy dish.

Caitlin - Jun 17, 2019

used chicken instead of prawns and it was yummy easy to cook with the instructions card that's provided

Alex - Jun 12, 2019

As good as a restaurant, wakes up all my senses (Lucas Age 11)

faiza - Jun 03, 2019

Loved by everyone

Caitlin - May 15, 2019

Not my favourite but used chicken instead of prawns maybe that's why didn't enjoy it as much as other curry recipes

Tracy - Apr 23, 2019

Nice and hot and yummy!

Maya - Apr 10, 2019

Amazing and healthy curry for a great weekend takeaway alternative ????????

Rachael - Apr 07, 2019

Delicious!! I made this with chicken instead of prawns and it worked perfectly well. Has a nice amount of heat to it as expected with a jalfrezi. I like my curries to have some sauce to them so instead of letting all the water evaporate, I added in some corn flour while there was still quite a lot of liquid and this made it into a nice thick sauce.

Carla - Apr 04, 2019

Not for me

Paul - Mar 31, 2019

Loved the convenience and lovely flavour

nadine - Mar 02, 2019

Lovely tasty meal!!

Christina - Feb 02, 2019

Family loved it went down a treat

Heather - Jan 09, 2019

Very tasty!

Dan - Dec 27, 2018

Did it with Chicken, really good

Montserrat - Nov 22, 2018

So nice... i loved it

Natasha - Nov 03, 2018

Wasn't very saucy.

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