Prawn & Coconut Jalfrezi

A really tasty dish, rich with the flavours of coconut, as well as the wonderful spices of our Jalfrezi paste. The prawns taste delicious in this, and for those of us who usually go for chicken or lamb in our curries, it is amazing how the use of prawns can really transform the dish into something really different. Simply divine!

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 15 mins
Difficulty: Easy

Spiciness

If you like this recipe try these

Tikka Masala Barbecue Chicken Burger

Lemon Korma

watch the how to

This recipe features

Ingredients

1 tbsp desiccated coconut
1 tbsp vegetable oil
400g cooked and peeled large king prawns (defrosted if frozen)
2 tbsp Patak's Jalfrezi Paste
1/2 large red chilli, deseeded and thinly sliced
2 spring onions, sliced diagonally
1 red pepper, sliced
1 tomato, chopped
1 tbsp fresh coriander, chopped
sugar, to taste
salt, to taste

Methods

De-vein the prawns.
Place the coconut in a large frying pan over a medium heat, cook for 1 - 2 minutes, shaking the pan to keep the coconut moving until it turns a light toasted brown. Tip into a bowl and set aside.
Add the oil to the pan, and add the spring onions. Cook for 2 minutes.
Add the Patak's Jalfrezi Paste. Sprinkle in a little water if the paste begins to stick.
After 2 minutes add the tomatoes and peppers and a few tablespoons of water. Allow the tomatoes to break down.
Add the prawns. Allow to cook for 5 minutes and check the prawns are cooked through. Check the seasoning and adjust the salt and sugar if required.
Garnish with the red chilli and toasted coconut and sprinkle with the coriander.
Serve with plain basmati rice.