"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 for 2 servings:

  • 120g basmati rice
  • 1 onion
  • 1 green pepper
  • 3 tomatoes
  • 1 pack prawns
  • 15g thumb of ginger
  • yoghurt (optional)
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Our 20 minute recipe

  1. Make some rice

    Cook the rice according to pack instructions. 

  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.

    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 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 Top Reviews

Kelly - 28th November 2020

I really enjoyed this dish. Hot enough that my toddler attempt it but suitable for everyone elses palette. Warming and flavourful dish.

Kelly - 28th November 2020

I really enjoyed this dish. Hot enough that my toddler attempt it but suitable for everyone elses palette. Warming and flavourful dish.

Kelly - 28th November 2020

I really enjoyed this dish. Hot enough that my toddler attempt it but suitable for everyone elses palette. Warming and flavourful dish.

Lorraine - 23rd November 2020

I added some passata so that it wasn’t a ‘dry’ curry and it turned out really well.

Lorraine - 23rd November 2020

I added some passata so that it wasn’t a ‘dry’ curry and it turned out really well.

TANYA - 20th November 2020

Stewart - 17th November 2020

Dish was OK, not as good as some of the other curries, sauce was runny and needed the cornflour

Andy - 16th November 2020

Very tasty ????????

Andy - 16th November 2020

Very tasty ????????

Tomasz - 16th November 2020

Realised not a fan of prawns. Ok to cook

Katharine - 14th November 2020

My favourite curry so far from simply cook

Katharine - 14th November 2020

My favourite curry so far from simply cook

Megan - 13th November 2020

We added the yoghurt, but I would have preferred it on the side after having eaten it. Very flavoursome, though not as hot as as jalfrezi should be

Megan - 13th November 2020

We added the yoghurt, but I would have preferred it on the side after having eaten it. Very flavoursome, though not as hot as as jalfrezi should be

Angela - 12th November 2020

Easy to prep and cook not red hot spicy more of a slow burn after kick we made with chicken which we cooked first then added at end...enjoyed and would order again

Natalie - 10th November 2020

Spiciest SC dish we've tried so far. Really tasty and full of flavour. Minor point though: the ingredients on the card say tomato puree but it's not mentioned in the method?

Natalie - 10th November 2020

Spiciest SC dish we've tried so far. Really tasty and full of flavour. Minor point though: the ingredients on the card say tomato puree but it's not mentioned in the method?

Joan - 6th November 2020

Full of flavour and spice. If you like spicy, recommend this dish

Joan - 6th November 2020

Full of flavour and spice. If you like spicy, recommend this dish

Marie - 4th November 2020

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