Shrimp Jalfrezi
A delicious jalfrezi with a seafood twist. Add some pizzazz to your midweek menu and serve up this tasty curry in only 20 minutes. Replace shrimp with sweet potato and lentils for a tasty vegetarian version.
- 0 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 pouch Tilda Pure Basmati rice
- 1 tbsp oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 thumb ginger, grated
- 1 green chili, sliced
- 1 red pepper, sliced
- 1 tbsp hot curry powder
- 1 can diced tomatoes
- 1 tbsp tomato puree
- 1 tbsp peri peri sauce
- 1/2 cup water
- 1 preserved lemon, finely chopped
- 12-15 raw shrimp
- Salt and black pepper to season
How to make Shrimp Jalfrezi
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Heat the oil in a large pan and add the onions, garlic, ginger, chilli and pepper and fry for about 5 -7 minutes to soften
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Add the curry powder and cook for 1-2 minutes
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Add the chopped tomatoes, tomato puree, peri peri sauce, water and preserved lemon and simmer for 5 minutes
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Stir in the shrimp and cook until they turn pink
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Season with salt and pepper and serve piping hot
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Heat Tilda Pure Basmati rice as per pouch instructions and serve alongside the curry
