The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
In a jiffi prawn jalfrezi
What’s better than curry? Curry in a hurry, of course! Our sizzling jalfrezi features plump prawns, peppers and onion in a warming, fragrant sauce made with tomatoes, chilli, ginger, cumin and garam masala. It’s ready in just 20 mins flat – crazi, huh?
SWK: Source of fibre
SWK: High protein
Plants 6
quick cook
Serving size
Ingredients
- 1 unwaxed lemon
- 1 onion
- 1 pepper
- 1 chilli
- 2 tsp cumin seeds
- 1 tsp nigella seeds (Nigella Seeds)
- 1 pepper
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 4 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 200g passata (tomatoes, salt, citric acid)
- 140g basmati rice
- 200g prawns (Crustaceans)
- 1 handful of fresh coriander
Nutritional Information
Calories: 454
Protein: 29g
Carbs: 86g
Fat: 2.7g
Ingredients
- 280g basmati rice
- 2 onion
- 2 pepper
- 2 pepper
- 1 chilli
- 4 tsp cumin seeds
- 2 tsp nigella seeds (Nigella Seeds)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 6 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 400g passata (tomatoes, salt, citric acid)
- 400g prawns (Crustaceans)
- 1 handful of fresh coriander
- 1 unwaxed lemon
Nutritional Information
Calories: 442
Protein: 28g
Carbs: 83g
Fat: 2.6g
In a jiffi prawn jalfrezi
What’s better than curry? Curry in a hurry, of course! Our sizzling jalfrezi features plump prawns, peppers and onion in a warming, fragrant sauce made with tomatoes, chilli, ginger, cumin and garam masala. It’s ready in just 20 mins flat – crazi, huh?
Cook time:
20 mins
Cuisine:
Indian
Food group:
Shellfish
Allergens: Crustaceans
Cooking Instructions
Before you start
- 2x large saucepans
Boil the rice
- Cook the rice in boiling water for 10-12 mins, then drain.
Build your curry
- Meanwhile, peel and dice the onions into large pieces. Deseed and thickly slice the peppers. Finely dice the chilli (deseed for less heat).
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions, peppers and chilli (to taste) with the cumin and nigella seeds for 5-7 mins. Lightly season to taste with salt.
Poach the prawns
- Add the paste, garam masala and passata. Tip in the prawns, pour in 100ml water (150ml for 4 portions) and stir well, then simmer for 5-7 mins until the prawns are pink.
Finish & serve
- Roughly chop the coriander. Halve the lemon, and cut 1 half into 2 wedges.
- Stir the coriander into the curry and squeeze in the juice from the lemon half (to taste), then lightly season to taste with salt.
- Serve the curry with the rice and the lemon wedges on the side.