Recipes for Ramadan: Prawn Jalfrezi
Serves 4, 40 minutes
Prawn Jalfrezi is often described as an Indian-Chinese dish, meaning a Chinese dish prepared according to Indian tastes. It is certainly similar to a stir-fry, but with an unmistakable subcontinental flavour.
- 250 gms Prawn – shells removed and cleaned
- 1 onions, chopped
- 1 tomato, chopped
- 2 cloves garlic, chopped
- 2 tsp ginger, chopped
- 1 tsp turmeric powder
- 1 1/2 tsp chili powder
- black pepper
- 1/2 green capsicum
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp lemon juice
- 10 curry leaves
- handful chopped coriander
- 1 cup basmati rice
- 2 cups water
- olive oil
- In a bowl mix the lemon juice, turmeric powder, 1/2 tsp red chili powder and a little salt. Add the prawns, then set aside to marinate for 20 minutes.
- Heat oil in a pan and add the mustard seeds. Allow them to absorb a little of the oil, then add cumin seeds, curry leaves and half of the chopped onions. Stir fry over high heat until onion starts to soften.
- Add the ginger, garlic, half of the tomato, and a little water. Stir fry for another 2 minutes.
- Add the prawns, the marinade, 1 tsp chilli powder and one teaspoon of salt. Stir fry over high heat for 5 minutes.
- Add the remaining onion, tomato and capsicum and pepper, then add a little more water. Cook for another 5 to 10 minutes, until the prawns are properly cooked but the capsicum is still slightly crunchy.
- Meanwhile, in a separate pan, put one cup of basmati rice, two cups water, a teaspoon of olive oil, pinch of salt and three cloves. Cover and boil for 7 minutes, then remove from the heat and allow to sit for 7 minutes.
- Garnish the jalfrezi with chopped coriander and serve with hot white rice.
Get many more recipes like this in my book Recipes for Ramadan, available through Amazon – click here!