Prawn jalfreziNovember 7, 2013
Our prawn jalfrezi recipe is a modern take on a classic curry and one to remember!
Ingredients for two people
|2 tbs||vegetable oil|
|1/2||red onion, finely chopped|
|2||garlic cloves, crushed|
|1 cm piece||ginger, finely chopped|
|2 tsp||HF jalfrezi spice blend|
|300 g||prawns, roughly chopped|
|1 tin||diced tomatoes|
|2 tbs||coriander, roughly chopped|
For the rice
Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
For the jalfrezi
Heat the vegetable oil in a pan over medium-high heat. Add the onion, ginger, and garlic, cook for 2-3 minutes or until the onion softens. Now add in the HF jalfrezi spice blend and cook for a further minute or until fragrant. Stir in the tinned tomatoes and cover the pan with a lid, cook for 15 minutes on a low simmer, stirring regularly, if it looks like its becoming a bit dry, add a splash of water.
Add in the prawns and simmer for a further 3-5 minutes or until the prawns are cooked through. Taste and adjust seasoning accordingly.
Stir in the lemon juice and the coriander. Serve with rice and enjoy!
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