"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
  • 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. 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

Lucy - 12th July 2020

Nice dish I got 3 portions very tasty

Lucy - 12th July 2020

Nice dish I got 3 portions very tasty

Annabel - 12th July 2020

Better than restaurant curry!

Annabel - 12th July 2020

Better than restaurant curry!

Nicole - 10th July 2020

Very nice to have a tasty curry that isn’t overly oily like they can be when you make them from the supermarket pastes.

Nicole - 10th July 2020

Very nice to have a tasty curry that isn’t overly oily like they can be when you make them from the supermarket pastes.

Gillian - 10th July 2020

A really delicious Jalfrezi with just the right amount of kick! Easy to make. It was cooked and on the table in no time at all.

Gillian - 10th July 2020

A really delicious Jalfrezi with just the right amount of kick! Easy to make. It was cooked and on the table in no time at all.

Giselle - 10th July 2020

Our favourite with raw whole prawns from the market!

Giselle - 10th July 2020

Our favourite with raw whole prawns from the market!

Gemma - 8th July 2020

Lovely ????

Gemma - 8th July 2020

Lovely ????

Nathan - 8th July 2020

Yogurt is a must for people who struggle with spicy food. Really good to just cleanse the pallet too!

Nicole - 7th July 2020

Not as tasty as my other dishes, but this could be in part to my preparation skills. I used frozen prawns and didn't allow the sauce to dry out as much as I probably should have (mainly because I prefer a bit more sauce with my rice). But was still very nice all in all.

Nikki - 6th July 2020

Made with frozen king prawns. Was delicious

Nikki - 6th July 2020

Made with frozen king prawns. Was delicious

Robert - 5th July 2020

A bit of a kick to it but not that spicy (and I really can't handle much spice). Absolutely delicious, we made it with chicken and it was so good.

Robert - 5th July 2020

A bit of a kick to it but not that spicy (and I really can't handle much spice). Absolutely delicious, we made it with chicken and it was so good.

Richard - 5th July 2020

Brilliant and fresh, my curries usually take hours but this is fresh vibrant and takes minutes. It has inspired me to make more curries. Tip - this dish didn’t call for fresh chillies or garlic, I would say add a bit of what you like. Well done again Simply Cook !

Richard - 5th July 2020

Brilliant and fresh, my curries usually take hours but this is fresh vibrant and takes minutes. It has inspired me to make more curries. Tip - this dish didn’t call for fresh chillies or garlic, I would say add a bit of what you like. Well done again Simply Cook !

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