Shrimp Jalfrezi Curry Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 3 cloves garlic, divided
  • 1 ½ inches fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground fenugreek
  • ½ teaspoon mustard powder
  • ½ teaspoon salt
  • 3 tablespoons groundnut oil, divided
  • 2 tablespoons tomato purée
  • 3 green chillies, divided
  • 10 stalks fresh cilantro, plus extra to serve
  • 1 onion, chopped
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 can of chopped tomatoes
  • ½ cup coconut milk
  • 1lb raw shrimp
  • 1 teaspoon lemon zest
Directions
  1. Add 2 cloves of garlic, the fresh ginger, the ground turmeric, the ground cumin, the ground coriander, the ground fenugreek, the mustard powder, 2 tablespoons of groundnut oil, the tomato purée, 1 green chili, the salt, 1 tablespoon of water, and 10 stalks of fresh cilantro to a food processor and blend until a smooth has formed, to make the jalfrezi curry paste.
  2. In a large, deep pan, add the sliced onion and peppers with the remaining tablespoon of groundnut oil. Fry the vegetables on medium high heat for a minute or two. Then add the remaining garlic clove, along with 2 green chillies, and fry everything for another minute or two.
  3. Reduce the temperature to a medium heat, then add the jalfrezi curry paste to the pan and fry for a few minutes until it is fragrant.
  4. Add the can of tomatoes to the pan, along with the coconut milk. Stir everything together and then allow it to gently simmer for 5 to 10 minutes until the sauce has reduced and thickened.
  5. Add the raw shrimp and the lemon zest to the pan and cook for 6 to 8 minutes until the shrimp are just cooked through.
  6. Serve hot with rice and a sprinkling of chopped cilantro.