Shrimp Jalfrezi
A delicious jalfrezi with a seafood twist. Mix up your usual midweek menu and serve up this tasty curry in only 20 minutes. Replace shrimp with sweet potato and lentils for a tasty vegetarian alternative.
- 0 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 pouch Tilda® Pure Basmati rice
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 Tbsp ginger, grated
- 1 green chili, sliced
- 1 red bell pepper, sliced
- 1 Tbsp hot curry powder
- 1 cup canned diced tomatoes
- 1 Tbsp tomato puree1 Tbsp peri-peri sauce
- ½ cup water
- 1 preserved lemon, finely chopped
- ½ lb raw shrimp, peeled and deveined
- ½ tsp salt
- ¼ tsp pepper
How to make Shrimp Jalfrezi
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Heat the oil in a large pan and add the onions, garlic, ginger, chili, and bell peppers, and sauté 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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Heat rice per pouch instructions and serve alongside the curry.
