Prawn Jalfrezi

Method

• Step-by-step Method: How to Make Prawn Jalfrezi
• Gather all ingredients and prep station (clean prawns, chop onion, tomatoes, green chillies, and coriander leaves, measure out spices, ginger-garlic paste, and lemon juice if using)
• Begin heating 2 tablespoons of oil in a large skillet or frying pan over medium-high heat
• In parallel, in a small bowl, mix together ground cumin, ground coriander, turmeric, red chilli powder, and salt
• Add chopped onions to the hot oil; sauté until they turn translucent and soft (about 3-4 minutes)
• Incorporate ginger-garlic paste into the onions; cook until raw aroma dissipates (1 minute)
• Add chopped green chillies; sauté for 1 minute
• Stir in the mixed dry spices, coating the onion mixture; lower heat to prevent burning, cook spices gently for 30 seconds
• Add chopped tomatoes; cook until they soften and oil begins to separate from the mixture (5-6 minutes)
• Increase heat to medium-high; add cleaned prawns to the pan, stirring to coat with the spice and tomato mixture
• Cook prawns, tossing gently, until pink and opaque (2-3 minutes; avoid overcooking)
• Sprinkle garam masala over the prawns; stir to blend flavors, then remove from heat immediately
• Stir in chopped coriander leaves and lemon juice (if using) for freshness and brightness
• Taste and adjust salt if needed
• Transfer to a serving dish; garnish with extra coriander leaves if desired
• Serve hot, ideally with steamed rice, chapati, or naan
• For visual impact, plate by piling prawns high, scattering left-over coriander, and offering lemon wedges on the side