Jalfrezi Curry is a name which I hear a lot in UK and most Indian restaurants serve a form of Jalfrezi curry. I had never come across this name before whilst growing up in Kenya and India. According to Wikipedia – Jalfrezi (also jhal frezi, zalfrezi, jaffrazi, and many alternative spellings) is a type of South Asian curry which involves frying marinated pieces of meat, fish or vegetables in oil and spices to produce a dry, thick sauce. As the dish includes green chillies, a jalfrezi can range in heat from a medium dish to a very hot one. Typically those eating jalfrezi cool it down by combining it with cream. Other main ingredients include bell pepper, onion and tomato.
For my birthday a couple of weeks a go we ordered a vegetable jalfrezi from a famous Indian takeaway in London. We didn’t enjoy the curry very much as it was quite dry and spicy. I really regretted ordering a takeaway as I know I could have created a vegetable jalfrezi to my taste. So I cooked this last week and we all enjoyed it a lot with my triangle parathas, saffron rice and raita.
Ingredients for 4 servings:
- 3 cups mixed vegetables: we used green beans, soya beans, broccoli, carrots, peas, sweet potatoes. red peppers
- 1 cup of boiled chick peas ( I soaked some chickpeas and pressure cooked them the day before)
- ½cup fresh fenugreek
- 1 onion
- 3-4 cloves of garlic
- 2-3 green chilies
- 1 inch piece of fresh ginger
- 3 tbls sunflower oil
- 1 tsp mustard seeds
- 1 tsp salt
- ½ tsp chili powder
- 1 tsp turmeric powder
- 2 tsp mixture of coriander and cumin powder (often called dhana jeeru)
- 2 tsp lemon juice
- 1 tsp jaggery or brown sugar
- 1 cup of passata
- 1 cup double cream
1. Blend the fresh chilies, garlic, onion and ginger to make a paste. I usually use a food processor.
2. Heat the oil and add in the dry mustard seeds. Once they stop popping, add the paste you have just blended and cook for a couple of minutes. Next add the passata and allow it to boil for a minute. Now add all the dry spices -salt, chili powder, turmeric, coriander and cumin powder and the brown sugar.
3. Now add all the mixed vegetables including the fenugreek plus the boiled chick peas together with 2 cups of water and allow it to simmer until the vegetables have softened.
How many of you love jalfrezi?