Prawn Jalfrezi
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Serves: 2
 
This recipe uses many spices which makes the dish very flavourful - just make sure to adapt the spiciness to your liking by increasing or reducing the amount of chilli used.
Ingredients
  • 2 tsp rapeseed oil
  • 2 medium onions, chopped
  • Thumb-sized piece ginger, finely chopped
  • 2 garlic cloves, chopped
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ¼ tsp chilli flakes (or less if you don't like it too spicy)
  • 400g can chopped tomato
  • A squeeze of clear honey
  • 1 large green pepper, halved, deseeded and chopped
  • A small bunch coriander, stalks and leaves separated, chopped
  • 140g large cooked peeled tiger prawns
  • 250g pouch cooked brown rice
  • Minty yogurt or chutney, to serve (optional)
Instructions
  1. Heat the oil in a non-stick pan and fry the onions, ginger and garlic for 8-10 mins, stirring frequently, until softened and starting to colour.
  2. Add the spices and chilli flakes, stir briefly, then pour in the tomatoes with half a can of water and the honey. Blitz everything in the pan with a hand blender until almost smooth (or use a food processor).
  3. Stir in the pepper and coriander stalks, cover the pan and leave to simmer for 10 mins. (The mixture will be very thick and splutter a little, so stir frequently.)
  4. Stir in the prawns and scatter over the coriander leaves. Heat the rice following pack instructions. Serve both with a minty yogurt or chutney, if you like.
Recipe by George Hughes Fishmongers at https://www.georgehughesfishmonger.com/how-to-use-cooked-prawns-3-recipes/