Name: Prawn jalfrezi
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 2
Ingredients: 2 tsp rapeseed oil; 2 medium onions chopped; thumb-sized piece ginger finely chopped; 2 garlic cloves chopped; 1 tsp ground coriander; ½ tsp ground turmeric; ½ tsp ground cumin; ¼ tsp chilli flakes; 400g can chopped tomato; squeeze of clear honey; 1 large green pepper halved, deseeded and chopped; small bunch coriander stalks and leaves separated, chopped; 140g king prawns; 250g pouch cooked brown rice; minty yogurt or chutney, to serve

Instructions

2 steps

Heat the oil in a non-stick pan and fry the onions, ginger and garlic for 8-10 mins, stirring frequently, until softened and starting to colour. Add the spices and chilli flakes, stir briefly, then pour in the tomatoes with half a can of water and the honey. Blitz everything in the pan with a hand blender until almost smooth (or use a food processor). Stir in the pepper and coriander stalks, cover the pan and leave to simmer for 10 mins. (The mixture will be very thick and splutter a little, so stir frequently.)

8 min

Stir in the prawns and scatter over the coriander leaves. Heat the rice following pack instructions. Serve both with a minty yogurt or chutney, if you like.

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Prawn jalfrezi

Ingredients

Instructions

Nutrition

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