King Prawn Jalfrezi, Basmati Rice, Coriander and Mint Raita
A great family fakeaway dish I love how the sharp raita contrasts with the smoky jalfrezi. A firm favourite in this house.
- 2 red onions
- 1 x 5cm piece of ginger, peeled and grated
- 2 garlic cloves, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- ½ - 1 tsp cayenne pepper
- 800g cooked tomatoes
- 1 tablespoon of honey
- 1 pepper, diced
- 100g peas
- 1 x 400g can of chickpeas, drained
- 350g raw king prawns
- 350g basmati rice
- Vegetable oil, salt
For the Raita
- 200g Greek yoghurt
- 1 bunch of mint
- 1 bunch of coriander
- 1 lime
- 1 green chilli
How To Make It
Step 1.Dice the onions and cook in a little vegetable oil and a pinch of salt for 3-4 minutes.
Step 2.Grate the ginger, crush the garlic and add to the pan along with the cumin, ground coriander, garam masala, turmeric and cayenne pepper. Cook for a further minute.
Step 3.Dice the pepper and add to the pan. Stir in the cooked tomatoes, around 100ml of water and a squeeze of honey. Simmer for 20 minutes.
Step 4.Cook the basmati rice as per packet instructions.
Step 5.To make the raita add the mint, coriander (including stalks) and juice of 1 lime to a food processor. Remove the seeds from the chilli then add the chilli to the food processor along with the yoghurt. Blend well.
Step 6.Add the frozen peas to the jalfrezi.
Step 7.Add the chickpeas and cook for a further minute.
Step 8.Add the prawns and cook for 3-4 minutes until pink.
Step 9.Serve the jalfrezi along with the basmati rice and raita
Serve & Enjoy
Prawns are little powerful bites of protein and chickpeas are even smaller balls of fibre, vitamins and loads of other nutrients. This is a great family dish.