Author Topic: Success For Me :: King Prawn Jalfrezi  (Read 59227 times)

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Offline solarsplace

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Re: Success For Me :: King Prawn Jalfrezi
« Reply #90 on: July 24, 2011, 07:21 PM »
Hi

Nice one Nick!

Looks delicious, and that sauce looks like it has a lovely consistency to me :)

Keep at it - and don't forget to post more pictures.

All the best

Offline nick9one1

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Re: Success For Me :: King Prawn Jalfrezi
« Reply #91 on: July 25, 2011, 10:00 PM »
thanks! I actually spiced it up a little with half a Dorset Naga. These are in stock at Tesco at the moment!


Offline Madrasandy

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Re: Success For Me :: King Prawn Jalfrezi
« Reply #92 on: January 04, 2014, 03:12 PM »
Think im gonna make this curry again tonight as have been on a madras , vindaloo or phall curry fad lately, I must say last time I made it it was fantastic , maybe the water adding does singe the spices to give the flavour, all I can say is that if you havent made this curry you really should give it a bash

Offline gansant

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Re: Success For Me :: King Prawn Jalfrezi
« Reply #93 on: February 05, 2014, 11:36 AM »
Tried this curry last week and followed it to the letter. Results were absolutely fantastic and the nearest I've come to resturant standard. I froze the rest of my base and oddly the second batch was not as good. Not sure if the freezing had an effect on the oil in the base or if it was just a variation because of my inexperience. Either way, thanks to everybody on here for all the stuff posted. Theres a lot of info I've used over the past couple of years here. Hopefully in time I might have something to offer back.

BTW I used larger Indonesian tiger prawns which are available from Asda of all places for fun. Results were excellent altho expensive.


Offline Baltilicious

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Re: Success For Me :: King Prawn Jalfrezi
« Reply #94 on: April 12, 2015, 05:27 PM »
Is there no tomato puree used in this?

Offline shepandmisty

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Re: Success For Me :: King Prawn Jalfrezi
« Reply #95 on: August 13, 2016, 10:51 AM »
Hello,

I know this an old post now but just wanted to add that I tried this recently and it was superb. I put three lemon wedges into the curry at around the same time as the base instead of the lime. This was exactly a jalfrezi as I know it.

Thanks for the recipe.


 

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