Prawn and Red Pepper Jalfrezi
Cooked fast over a high heat, jalfrezi is an Indian stir-fried curry that usually features peppers and chilli. Here red pepper, spinach and prawns go into the pan in turn, followed by the sauce. With rice, dinner is ready in 20 minutes.
A traditional jalfrezi is packed with onion, so this version needs a sauce made without onion or garlic. If you can’t find one, use Bay’s Kitchen Tikka Masala Sauce. That is how Bay’s Kitchen now makes the recipe itself, and it gives a slightly creamier curry.
Method
- Put the rice on first, as the curry is quicker to make.
- Heat the oil in a heavy-based frying pan over a medium heat until it shimmers. Fry the pepper for about 2 minutes until it starts to soften.
- Add the spinach or chard and cook for 1 to 2 minutes. Then add the prawns and stir-fry until they are pink all over.
- Pour in the sauce and simmer for about 2 minutes until everything is piping hot.
- Squeeze over the lime juice, add the coriander and serve the curry with the rice.
Tips
- With red peppers, portion size matters, while green peppers count as low FODMAP. If you’d like more veg in the curry, add some green pepper too.
- Defrost frozen prawns overnight in the fridge and pat them dry. Otherwise they release water in the pan and won’t sear.
