Ingredients with Measurements:
- 500g prawns, peeled and deveined
- 2 onions, sliced
- 2 bell peppers, sliced
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnish
Special equipment needed:
- Non-stick pan or wok
Step-by-step instructions:
1. Heat oil in a non-stick pan or wok over medium heat.
2. Add cumin seeds and let them splutter.
3. Add sliced onions and sauté until golden brown.
4. Add ginger and garlic paste and sauté for 1-2 minutes.
5. Add chopped tomatoes and cook until they are soft and mushy.
6. Add sliced bell peppers and chopped green chilies and sauté for 2-3 minutes.
7. Add coriander powder, turmeric powder, red chili powder, and salt to taste. Mix well.
8. Add prawns and mix well. Cook for 5-7 minutes or until the prawns are cooked through.
9. Add garam masala powder and mix well.
10. Garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 8g
Carbohydrates: 10g
Protein: 22g
Substitutions for ingredients:
- Prawns can be substituted with chicken or paneer.
- Bell peppers can be substituted with any other vegetables of your choice.
Variations:
- Add coconut milk for a creamier texture.
- Add cashew paste for a richer flavor.
- Add a pinch of sugar for a sweeter taste.
Tips and tricks:
- Do not overcook the prawns as they can become tough and rubbery.
- You can marinate the prawns in yogurt and spices for 30 minutes before cooking for a more flavorful dish.
- Use fresh ingredients for the best taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on a stovetop until hot.
Presentation ideas:
Serve in a bowl with rice or naan bread.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Pair with rice or naan bread.
Suggested side dishes:
Serve with raita or salad.
Troubleshooting advice:
- If the dish is too spicy, add a dollop of yogurt to balance the heat.
- If the dish is too dry, add a splash of water or coconut milk.
Food safety advice:
- Make sure the prawns are cooked through before serving.
- Wash your hands and utensils thoroughly before and after handling raw seafood.
Food history:
Jalfrezi is a popular Indian dish that originated in the British Raj era. It is a spicy stir-fry dish that is made with vegetables and meat.
Flavor profiles:
Spicy, tangy, and savory.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian