"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 4 servings:

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

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. 


King Prawn Jalfrezi Reviews

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