King Prawn Jalfrezi

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Having had a few days of rich heavy food, my girlfriend wanted me to cook something lighter for supper and promptly presented me with her latest edition of Top Sante magazine, asking me to cook the King Prawn Jalfrezi recipe, knowing full well we had all the ingredients in the fridge and cupboard.

So after reading the article and the blurb about turmeric being famed for its antioxidants and beneficial to your liver (which is probably why she wanted it), I raided the fridge and cupboard and got everything I needed ready to make it.

I had never made a Jalfrezi before so had no idea whether it was going to be a hot or mild curry. Suprisingly, it was very simple to create, and looked very similar to the wonderful glossy photo used in the magazine aside from the excellent lighting used!

This is one recipe I never thought I would create, especially as I love creating Balti’s and Korai’s and Massala’s and as a ‘supposed’ heathly variation, it was full of flavour and very filling and a simple recipe I would recommend to anyone.

2 tbs Sunflower Oil
1 tsp Cumin Seeds
1 Large Onion (sliced)
1 tbsp Ginger-Garlic Paste
1/2 tsp Turmeric Powder
1/2 tsp Chilli Powder
1/2 tsp Ground Coriander
Salt to taste
1 Large Green Pepper (sliced)
300g raw shelled King Prawns
2 ripe Tomatoes (sliced)
Handful fresh coriander leaves washed and chopped

1 Heat the oil in a heavy based saucepan and fry the cumin seeds until they start to darken.

2 Add the onion and fry for about 5 mins.

3 Add the ginger-garlic paste and stir in for a few seconds until well blended.

4 Add the rest of the spice powders and salt and cook for 3 minutes over a low heat.

5 Add the sliced peppers and cook it for another 8 mins.

6 Add the prawns and keep stirring for around 3 mins until they turn opaque.

7 Pour in 100ml of water and bring to the boil, then gently simmer for 3-4 mins.

8 Add the tomatoes and cook until soft but not mushy.

Serve with the fresh coriander garnish and rice.

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