Prawn Jalfrezi Recipe

This flavourful prawn jalfrezi is packed with fragrant spices. It’ll be on the table in under half an hour, so it’s a good choice for a midweek meal that packs a punch.

Indian 20 minutes 16 minutes Easy 2 to 3


  • 3 tbsp oil
  • 1 large onion, finely chopped
  • 50g tinned chopped tomatoes
  • ½ red pepper, cut into chunks
  • ½ green pepper, cut into chunks
  • 1 large red onion, cut into 2–3cm chunks
  • 1 tsp garlic paste
  • 1 tsp chilli flakes
  • 1 tsp chilli powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 500g raw peeled king prawns
  • ½ tsp salt
  • 50ml water
  • 1 tsp lemon juice
For the garnish:
  • 1 spring onion, finely chopped
  • sliced red chilli
  • Method

    Heat a wok on a low heat, add the oil and chopped onion and sauté for about 3 minutes until translucent.

    Blitz the tomatoes in a food processor until smooth, then add to the wok with the red and green peppers and red onion.

    Add the garlic paste, chilli flakes, chilli powder, turmeric and cumin and cook the spices for about a minute.

    Stir in the prawns, salt, water and lemon juice, cover and cook for 10–12 minutes until cooked through. Garnish with spring onion, coriander and red chilli before serving.

    Tip: You can add extra vegetables to this tasty jalfrezi – stir in some chopped spinach or sweet potato chunks if you’d like to give it a veggie boost.

    Prawn Jalfrezi Recipe by Anisa Karolia

    Recipe notes by Anisa

    Typically made with chilli, tomatoes and onions, among other ingredients, a jalfrezi is considered to be a hot and spicy thick sauce rather than a full-on curry. 

    I guess you could call it an Indian stir-fry, and it’s so easy to prepare and cook. Jalfrezi can be made with only vegetables or with chicken too, but it’s ever so quick with prawns. Serve with naan, roti or basmati rice.

    The Ramadan Cookbook by Anisa Karolia

    About this recipe

    This Prawn Jalfrezi recipe is extracted from The Ramadan Cookbook by Anisa Karolia and photography by Ellis Parrinder (Ebury Press).

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