Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Jalfrezi => Topic started by: Yousef on May 13, 2008, 11:33 AM
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I think I have finally created a real BIR at home, I?ve had good before and some that are almost there but this one was as good as I have got and exactly like a takeaway.
I used the Saffron Base Sauce, although my onions were fried in 750ml of veg oil for 40 mins prior to adding the other ingredients to the base and I used a madras curry powder in the spice mix for the base.
I used this recipe for the Jalfrezi which is originally the Kushi One but with a different spice mix and with the addition of some extra veg. Original Recipe Here http://www.curry-recipes.co.uk/curry/index.php/topic,649.0.html
Ingredients
2 tbsp vegetable oil (I used reclaimed oil from my base sauce stored in a pot)
1/2 onion, Chopped into wedges
1/2 Yellow Pepper Chopped into chunks
1/2 Tomato Cut into Chunks
2 garlic cloves, finely chopped
Quarter tsp black pepper
3 tsp Spice Mix
(I used the following)
1/2 tsp chili powder
3tsp turmeric
1tsp cummin
2 1/2tsp coriander powder
2tsp Madras Curry Powder ? From Tesco
1 1/2 tsp chili powder (
A ladle of base ?meat? (Prawns in my case - big ones)
2.5 ladles of base sauce
3 green chillies, split down the centre
Fresh coriander stalks and leaves
Method
Fry the Onions and Pepper in a wok using the reclaimed vegetable oil, when it starts to brown add garlic.
Once garlic starts to brown, remove from the heat, and add the Spice Mix, chili powder and black pepper, stirring well so it doesn't burn.
Return to the heat add a little water (Half a ladle) and cook off it should spit and sizzle. Add the base meat (Prawns in my case) and base sauce, stirring well.
Simmer, while adding the chillies and tomatoes
Add coriander stalks and fresh chopped coriander leaves
Cook off for 12-15 minutes on medium/high heat, add half a ladle of water when it gets dry, cook off water again. I kept adding half a ladle of water when the curry went dry and would cook this off. I did this about 3 or 4 times, this seemed to create some kind of magic in the cooking process, the end result?amazing.
No photos I am afraid but I intend to do this again this week to see if I can make two in a row. I can't claim the recipe as its the Kushi Balti one but I have amended for my requirement and feel this is the real deal.
Stew
The photos are a chicken Jalfrezi, this was my second attempt but just as good as the first.
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Sounds good Stew.
Please tell how the second try turns out
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I forgot to add, for some reason i added a squeeze of lime into the dish when cooking, this must have helped as well.
Stew
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Hi Stew,
So you followed Saffron base exactly except the frying the onions at the start?
Cheers
cK
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Yep except i used tesco madras Powder as the curry powder for the spice mix and fried the onions in 750ml of Veg Oil before actually starting the full base recipe sauce recipe.
This is key and i believe brings out the depth and sweetness in the onions.
Stew
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fingers crossed that we're near a break through.
while holding breath for the 2nd go ? a couple of nuggets if poss
1) have u made the saffron base before and if so giving the std a score of 5/10 for sweetness what's the score with the pre fried onions
2) what contribution do u feel the reclaimed oil made
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Stew, I would think that 40 minutes frying onion in that much oil would start to 'deep fry' it. What sort of temperature did you use in the pre-fry stage? What was the final consistency/colour of the onions before proceeding with the regular Saffron recipe?
Thanks,
Josh
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fingers crossed that we're near a break through.
I'm happy to have 'ticked off' several dishes from this site as being well up to BIR standards. I hope that Jalfrezi can now be added to that list as the latest in a long line of break throughs. Many thanks Stew.
As with any other field of research, it will be good if others can replicate the same good results. For some time, Jalfrezi has been high on my list to try and crack, so I'll certainly give this recipe a try.
Regards
George
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I'm happy to have 'ticked off' several dishes from this site as being well up to BIR standards.
Can you tell us which these are please George, Id like to give them a go, thanks mate
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I love a jalfrezi! this has got me thinking i need to make one again! im going off to the kitchen now! :D
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OK im ready ;D
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Ready steady goooo ...
Look forward to seeing the final results UB
;)
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;D YUM YUM ;D
really enjoyed this one last night, this is probably closer to the kushi recipe then Stews but all the same its a knockout!. im going to regret those whole chili's today mind! :P
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;D YUM YUM ;D
really enjoyed this one last night, this is probably closer to the kushi recipe then Stews but all the same its a knockout!. im going to regret those whole chili's today mind! :P
You know, that really looks authentic
A lot of Homemades end up too red
That looks absolutely brilliant
I want to try this one
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OK, Made another one and it turned out just as fab.
This one had a really nutty smell to it which I am sure comes from the whole chili's combined with the squeeze of lime juice.
Again, used ladels of water added to the curry during the cooking stage, these were cooked off to give quite a dry curry.
Pics below, shame about the mess it makes to the entire kitchen...thats curry cooking
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where do feel this real BIR magic is coming from in the main (compared to what u've done previously) - the water frying trick, frying the base onions or the reclaimed oil.
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I think its the chili, lime and cooking on a medium/high heat for 15 minutes.
Adding water and reducing it down.
Also getting hold of fresh corriander and adding this with the stalks...not the tastless stuff from tesco
Reclaimed oil was used on the first attempt, regular oil was used in the above pictures....worth a go this one.
Stew
ps, the one above has chicken in it not king prawns
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Stew,
many thanks, i'm on base next week so will give it a go.
i'd written the kushi spice mix down some time previously and will now make it and report back.
i'm going to adjust the saffron cooking to check out this "sweetness". i'm not sure whether to fry or just boil longer.
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i am planning to cook the jalfrezi tomorrow night. i'm going to use green pepper as i feel this more like BIR/TA.
i've made the kushi spice mix which i had/have high hopes for. i need to cook with it to confirm my thoughts.
it's crying out for paprika for me and i miss the small addition of La Chinata smoked paprika that i put in my standard LB spice mix. i'm afraid i reduced the turmeric to 1 tsp (3 tsp).
saying all that - it does taste pretty good. i'm particularly interested what effect the inclusion of garam has - I?d stopped including it at the frying stage a while ago but the qty is quite small overall and may just add that little extra bit of spice without overpowering.
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very quick update (busy night in Europe)
jalfrezi was fantastic.
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I'm going to give this one a run - hopefully tonight. Looks the business! I'll report back and let you know how it goes.
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Stew,
really gelled with this one - without doubt 10/10
i used the kushi spice mix (shown in the pic) - forget the comment about the paprika - it's spot on as it is.
it's the 1st curry that does not have tom puree in that i've liked - and so it's a refreshing change.
i went for the thin green chilli's removing the seeds - thought they were going to be too hot (tasted a piece raw) but the taste they add to the dish - brill along with the lime.
i also liked the addition of the black pepper. i used green peppers for me a must as it goes really well with the "slow" fried onions.
i did not need to do the water trick - my latest base does not need it. i used reclaim oil and i think this makes a big difference for all recipes.
Many thanks for posting.
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Is that chicken tikka in the Jalfrezi?
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you've certainly checked the photo out - yes tikka (and would you believe it the only complaint i had - it was made with pataks not as per CA's spec).
i also made the dish with boiled chicken and was just as good.
it's the sauce that's so good - i could eat it just as it is - no need for meat or sea food
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Hi Stew
I really will give this one a go as soon as I knock up my next (5th) batch of Saffron base. Looks and sounds great.
Is there a reason why this is not posted in the Jalfrezi section (I nearly lost your original post).
BRgds
SnS ;)
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Tip top - great curry Stew! I think we should get cheeky little number shifted to Jalfrezi section as SnS suggests! Here's my attempt below. Do you think it looks too thick? It tasted fantastic! ;D 8)
I used red and green pepper just because I like peppers and I thought it would look nice. I did use the evaporate water off technique with 2 or 3 itterations which is probably why mine looks dryer / thicker than some of the others.
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Bobby,
very comforting you've tried it and got the same result - i had to keep pinching myself while eating it and ended up making it 3 times last week.
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BB,
That looks spot on mate, just like a takeaway.
I hope it tasted as good as it looks.
Stew
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I figured I'd give this a go given the positive feedback. I haven't had a Jalfrezi in years, so I was curious as to what awaited me...
Photo 1: Jalfrezi ingredients Ready to go!
Photo 2: Aerial view
Photo 3: I wanted to make the Bruce Edwards pilau, but thought I'd try it with reclaimed oil.
Photo 4: Stirring the rice in the oil. All the colour you see is from the reclaimed oil.
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Photo 5: Adding the water to the rice. I now popped it into the oven for 25 minutes while I made the curry
Photo 6: Starting the Jalfrezi - peppers and onions (I used a mix of yellow and green)
Photo 7: Adding the garlic
Photo 8: Taking off the heat to add the spice and mix in
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Photo 9: Boiling off a little water per Stew's recipe
Photo 10: Adding the base and chicken (I stage-added the base)
Photo 11: Adding the tomato, chillies, and coriander
Photo 12: Final simmer. I only added water once during the simmer phase
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Photo 13: Finished meal - rice hot from the oven, UB's naan, and the Jalfrezi
Photo 14: Jalfrezi close-up
Photo 15: My dinner!
Conclusion - I'd be very hard-pressed to distinguish this from a BIR Jalfrezi. The sauce was silky smooth, it was nice and hot, with a ton of flavour. I used Stew's method, including the lime squeeze, although I only added water once during the simmer phase. I used the Kushi spice mix, only really because it looked like an interesting blend - which it was. 9.5/10 for me. This joins the rotation. Great job Stew! :D
--- Josh
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Josh,
excellent post and pics - well done - real inspiration.
ps i know where the 0.5/10 went to - for me only use green pepper. ;D
seriously though - u did not say how the reclaim oil went in the rice - i presume and would expect very little difference.
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The rice was great. The colour the rice takes on from the oil meant I could drop the turmeric to a pinch. This worked as I find turmeric can be strong in rice. I highly recommend the BE pilau recipe. The grains become very elongated and none stick. I put this down to the method of frying the rice 'until starting to brown', and baking the rice rather than boiling it. Simple and very tasty.
-- Josh
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What size ladle is used for this recipe? The size in ladle can make a huge difference in the amount of sauce you end up with.
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the ladle i use/used is 150ml
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I tried this recipe out the other day. It turned out really nicely once I added plenty of salt, but it was a bit too hot for me, even though I halved the amount of chili powder. This was probably the hottest curry I've ever eaten, I had to wipe my head with a towel several times and my nose was running like crazy lol.
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I tried this recipe out the other day. It turned out really nicely once I added plenty of salt, but it was a bit too hot for me, even though I halved the amount of chili powder. This was probably the hottest curry I've ever eaten, I had to wipe my head with a towel several times and my nose was running like crazy lol.
The addiction will kick in now though, next time you have your usual it just won't be hot enough ;)
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Curryswede,
not a lot of help now but i left the 1 1/2 tsp of chilli out. i also took the seeds out of the green chilli's. this made the heat spot on (just below a madras).
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joshallen2k,
Great post, thanks for sharing your experience with this one. 8)
Stew
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Lol, it's pretty funny that we are all ending up with totally different looking curries! I guess it must be down to the base but the variation is really incredible for just a base sauce...
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gosh Bobby - that UB factor is brushing off on you too (you?ll be doing crime scene investigation before you know it -lol). ;D
have looked back through the photos - amazing.
the difference in mine is down to preference for extra tom puree at cooking stage and less turmeric in any base.
i think some did not use the kushi spice (it?s a definite wow & must for me).
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Actually I found that BB and mine looked very similar, with the difference being BB's a more dried out version, as I believe he intended.
Jerry, I was surprised that yours looked so different to mine. I thought you used the saffron base, as did I
-- Josh
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Jerry, on your point on the Kushi mix. I used it, but I'm curious what makes it a wow for you. I usually use the Bruce Edwards mix, but made some of the Kushi for this Jalfrezi. Do you use it as a regular mix now?
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Josh,
i did use the saffron base.
i'm not keen on turmeric (starting to get used to it a bit - it's a mind thing as obviously all the BIR's have it in plenty and i love most of their curries) - i only put 1 tsp of turmeric and i also put slightly more coriander 6 tsp into the saffron base (c/w 5 tsp of ea per spec).
the jalfezi was exactly as spec except i left the chilli powder out. the reason being the little green chilli's tasting raw were very hot and i had previously bought the wrong chilli powder and now struggling with it (it's Natco and will be very good for some - i did not read the label "the essential base for vindaloo dishes" which is too hot for me).
on the Kushi - No i use LB spice mix for everything. this was the 1st time i'd found a spice mix i really like which does not contain paprika. this really took me by surprise as the kushi works really well with the jalrezi but the LB does not (i tried it). this prompted my recent post on where recipes originated as i now feel i'm wrong using LB for everything and perhaps need to use the Kushi more and maybe have a 3rd spice mix (i like chris303 balti masala for example). what i don't know is what type of spice mix should go with what type of dish - this i aim to learn more on.
i think spice mix is the next area that i'm moving onto feeling the base and base technique to be now sorted for me (CRO2 post - although i still want to check if its worth putting coriander and cumin into the base - i'm sceptical).
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Guys please keep on topic - Ive deleted posts and started a new thread - see here (http://www.curry-recipes.co.uk/curry/index.php/topic,2742.msg24343.html#msg24343/)
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I tried this recipe today and added my own twist, which made this the best Jalfrezi I've ever made, and one of my top curries.
I've had a carbon steel wok for some time and it is really well seasoned now with a deep black shiny patina that promises non stick.
For the Jalfrezi, I got some Wok Hey into the peppers and onion by stir frying them at the max heat I have available, in a little oil. I then added these right at the end of the curry cooking stage. I swear to god, please please try this method - I swear by it. ;D
This will now be a regular of mine. 8)
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Im gonna have a go at this tomo, did everyone use the 150 ml ladles, im no sure on quantity of base to use.
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i used a 150ml ladle. i used the 1/2 ladle to fry off after frying the spices and then added the last 2 ladles ie i used 375ml of base aiming for 200ml finished (depending on the thinness of the base ie how much water is in their).
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Hi all!
I had a go at a vegetarian version of this tonight with Quorn pieces. I usually cook a madras so this was a bit of a departure. I have to say I was really impressed with the result - great smell, fantastic taste and I love the chunky peppers and chillies in it. Definately one to try again. :)
I used Admin's new base which is quite heavily spiced but always gives me great results whatever.
Cheers!
Astronick :)
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Just made a Chicken Jalfezi today and it was the best I have ever made, actually one of the best Jalfezi's I've ever eaten. I used the SnS 2008 base and UB's precooked chicken. Actually there was a slight variation to UB's chicken, as I had no Asian bay leaves or Rajah Chicken Seasoning, so these were omitted. This is the first time I have ever used precooked chicken and I was really surprised how tender it was. The method of cooking off the water, I did it 4 times, really got the desired taste along with the squeeze of Lime.
When I next attempt this curry, I shall follow UB's recipe to the letter, as I Will have all the correct ingredients. I shall use the Saffron base and pre fry the onions to see if there is any real noticeable difference. I will post results and photos.
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I shall use the Saffron base and pre fry the onions to see if there is any real noticeable difference. I will post results and photos.
will look fwd to this. i have it in on my mind to try out the onion pre frying. i've dabled a bit before but not been convinced it makes a difference so will be interesting to get your thoughts.
may even be worth a new post although i'm sure there's an existing post (will have a rummage using the search). some relevant posts below that i know of:
ivan gough's AIR http://www.curry-recipes.co.uk/curry/index.php/topic,2628.0.html
(http://www.curry-recipes.co.uk/curry/index.php/topic,2628.0.html)
onion boiling trials http://www.curry-recipes.co.uk/curry/index.php?topic=2672.msg23698#msg23698
(http://www.curry-recipes.co.uk/curry/index.php?topic=2672.msg23698#msg23698)
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Here's a step by step photo guide of my Chicken Jalfrezi.
1. Ingrediants
2. Frying onions and peppers
3. Chicken added
4. Base added
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Looking good!
That is indeed a great Jalfrezi recipe.
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5. Cooking added water off
6. Finished curry
7. Ready to eat
I know this has been done before, but I'm really proud of the way it turned out and wanted to share this with you.
This is only my third attempt of making a BIR curry. I'm so glad I stumbled across this site. I did not realise how complex making a decent curry was.
Many thanks to all those who have contributed and answered my questions, I'm sure there will be more. :)
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Sweet! That's makin me hungry! Great post! ;D
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Thanks for that BB
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Right. Doing this next weekend. Looks amazing.
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How many people is this recipe for? Cheers.
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flydmeddler,
i make 1 off 200ml finished portion. having looked at the recipe again i've noticed i've tweaked it slightly. obviously try it to spec 1st but i find it important to stick to NOT putting tom puree in (as per spec) and only use the spice mix, black pepper and salt as the spicing ie no curry powder.
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flydmeddler,
i make 1 off 200ml finished portion. having looked at the recipe again i've noticed i've tweaked it slightly. obviously try it to spec 1st but i find it important to stick to NOT putting tom puree in (as per spec) and only use the spice mix, black pepper and salt as the spicing ie no curry powder.
Cheers. Will stick to what you suggest. ;)
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Sorry JerryM. Just to clarify. Leave out the:
2tsp Madras Curry Powder ? From Tesco
and DON'T add tomato puree? Tomato puree is not mentioned in the recipe anyway? Sorry if I'm being stupid and confusing!
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floydmeddler,
as a general rule i find it best to stick to the original recipe on the 1st go exactly to spec - thereafter u can tweak it to your personal taste if u need.
after quite a few iterations this is what i've ended up using: veg oil 4 tbsp, onion 4 tbsp, green pepper 4 tbsp, garlic either 2 cloves or 1 htsp garlic/ginger paste, spice mix kushi 2 tsp, black pepper 0.25 tsp, salt 0.25 tsp, base 300ml, 3 off green chilli sliced (i remove the seeds but depends how hot u need), fresh coriander 1 tbsp.
i leave out the curry powder (ruins the dish) although i find rajah better than the supermarket brands.
i only mention leaving out the tom puree as i've tried adding it and it ruins the dish.
best wishes,
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as a general rule i find it best to stick to the original recipe on the 1st go exactly to spec - thereafter u can tweak it to your personal taste if u need.
Words to live by...you should tattoo them on your forearm.
Do exactly what the recipe says and then you have a starting point from which to build. Often I have found that what I thought was odd in the original recipe was actually what made all the difference.
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Thanks for all the advice folks. Should be cooking it this weekend. ;D
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i made this last night and i have to say it is absolutely spot on!! :) definatley BIR standard. thanks for the recipe!!
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I made this last night using Admins base,didnt turn out that good,came out blackish and very tricky getting the chilli heat correct.Also i used the kushi mix.
However i think i messed up at stage one,the base,being lazy i got ready chopped garlic and ready made Ginger/garlic,i know this affected everything as i also made a madras which tasted different to my normal ones.
So i guess,dont cheat would be the moral of the tale!!!!
But why would it come out black?
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On tasting the leftovers today,it taste a lot better,but the dark look does not look appealing,is there any way to "undarken" it?
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I can think of 3 additions to lighten the colour: Cream, yoghurt or coconut milk.
They will all change the flavour though.
Have you burnt any ingredients - I've never made a "too dark" curry.
Paul.
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Paul yes i thought of cream,yoghurt but then my Jalfrezi becomes a korma type!!
I don't recall burning anything,have no idea why it was so dark,looking at the pictures on page one of this thread,my curry looks the same but a bit darker,maybe it was the base i used.
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I guess it could be the Admin base - that is quite dark I think.
Looking at the first post he used the Saffron base which is lighter.
Cheers,
Paul.
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You may of sussed it Paul,i am going to try Razors base next,but so far admins has served me well.
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Hi
From what you describe, sounds like you cooked a Balti.
Regards
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Eh,so my jalrezi turned into a balti,blimey it gets more confusing!!
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Gave this a try last night. Used the Safron base and followed the recipe exactly apart from using reclaimed oil. Just used regular veg oil. I also used precooked chicken.
(http://www.curry-recipes.co.uk/imagehost/pics/af2001ab235e3bd14bae531bdb426da4.jpg) (http://www.curry-recipes.co.uk/imagehost/#af2001ab235e3bd14bae531bdb426da4.jpg)
Absolutely superb. My girlfriend said it was 'restaurant quality'. This is now a definite keeper.
Notes to self for next time:
1. Add tomatoes later as they basically disappeared!
2. Don't use precooked chicken
Cheers!
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That looks delicious!
2. Don't use precooked chicken
Why do you think the pre-cooked chicken didn't work?
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Cheers Floyd, looks lovely more Chinese looking if i may but still looking superb!
yes careful of the pre cooked chicken so easily over done
UB :)
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That looks delicious!
2. Don't use precooked chicken
Why do you think the pre-cooked chicken didn't work?
I overcooked it slightly. >:(
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Cheers Floyd, looks lovely more Chinese looking if i may but still looking superb!
yes careful of the pre cooked chicken so easily over done
UB :)
Know what you mean about the Chinese colours. How can I make it a deeper colour without adding tomato paste?
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My Curry's tend to turn out darker as I'm probably heavy handed with my tea spoon levels I also use deggi mirch mostly because of the colour it gives.
(http://www.spicesofindia.co.uk/acatalog/MDH-Deggi-Mirch-Big.gif)
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My Curry's tend to turn out darker as I'm probably heavy handed with my tea spoon levels I also use deggi mirch mostly because of the colour it gives.
(http://www.spicesofindia.co.uk/acatalog/MDH-Deggi-Mirch-Big.gif)
This stuff is brilliant! It was a big revelation after using supermarket chilli powder. It's kashmiri chilli powder so it's got decent colour, good flavour and not too much heat. This makes it perfect so that you can get that chilli influence in there without blowing everyone's heads off.
You'll realize why paprika is listed so often as a substitute for chilli powder.
Best 79p i've spent!
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Hows it going chinois? cooked any testicles lately?
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Hi Chinios,
Deggi Mirch, as you say is very vibrant and better than most other chilli powders but I think I'm right in saying that it's actually 'Kashmiri Mirch' that is used in place of paprika, not Deggi?
Both are available from the MDH brand,
http://www.spicesofindia.co.uk/acatalog/Indian-Food-MDH-Kashmiri-Mirch.html (http://www.spicesofindia.co.uk/acatalog/Indian-Food-MDH-Kashmiri-Mirch.html)
Both Deggi and Kashmiri are quality products either way, far superior than most of the usual suspects.
Ray :)
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Know what you mean about the Chinese colours. How can I make it a deeper colour without adding tomato paste?
floydmeddler,
i make this a lot and often use the saffron base. the colour does look a little off "green".
is it a true capture by the camera - i sometimes have to play around with the camera ie flash off to get the true colour.
the only other thing i can think of is that there is too much "green" in the base or too much fresh coriander at frying.
the important thing is that it tasted very good - well pleased for you both.
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Hows it going chinois? cooked any testicles lately?
;D I'm doing very well sir, i'm cooking vegetarian tonight would you believe it! (:o)
I'm doing the first part of my bhaji test so i've got to work my way through 3 batches of bhajis... oh the hardship. I've got my italian housemate in on the testing - he doesnt know indian food at all so his opinion is from a different angle, which is refreshing.
My butcher (well, the guy in the turkish 24 hour cornershop who mans the meat counter) gave me a sheep's heart for free the other day - he said he wanted to show me the love! I didnt get round to cooking it and it went off :( Oops, i didnt show that sheep any gratitute did i?
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Hi Chinios,
Deggi Mirch, as you say is very vibrant and better than most other chilli powders but I think I'm right in saying that it's actually 'Kashmiri Mirch' that is used in place of paprika, not Deggi?
Both are available from the MDH brand,
http://www.spicesofindia.co.uk/acatalog/Indian-Food-MDH-Kashmiri-Mirch.html (http://www.spicesofindia.co.uk/acatalog/Indian-Food-MDH-Kashmiri-Mirch.html)
Both Deggi and Kashmiri are quality products either way, far superior than most of the usual suspects.
Ray :)
Hehe, i was wondering if anyone would pick me up on that! Man you're quick! ;D
Well, i have both the MDH ones and i find them very similar so i came to the conclusion that deggi mirch has a fair amount of kashmiri chilli in it. I know they say it's a secret blend of chillies though.
These two chilli powders were a revelation to me and made me understand how i'd seen indians using what looked like a dangerous amount of chilli in their cooking.
It seems to me that in india chilli powder made from the kashmiri chilli is far more common than in england.
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;D I'm doing very well sir, i'm cooking vegetarian tonight would you believe it! (:o)
I'm doing the first part of my bhaji test so i've got to work my way through 3 batches of bhajis... oh the hardship. I've got my italian housemate in on the testing - he doesnt know indian food at all so his opinion is from a different angle, which is refreshing.
My butcher (well, the guy in the turkish 24 hour cornershop who mans the meat counter) gave me a sheep's heart for free the other day - he said he wanted to show me the love! I didnt get round to cooking it and it went off :( Oops, i didnt show that sheep any gratitute did i?
Good to hear that, lambs heart not my cup T - looking forward to your bhaji test
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My butcher (well, the guy in the turkish 24 hour cornershop who mans the meat counter) gave me a sheep's heart for free the other day - he said he wanted to show me the love! I didnt get round to cooking it and it went off :(
You missed out on a great experience. If you get another opportunity, give the heart(s) a good clean, cut them carefully to create two or three large chambers, and fill these with pre-mixed sage-and-onion stuffing, then either braise in Madeira sauce or roast in a not-too-hot oven (otherwise they will shrink and go hard). They are truly delicious, very inexpensive, and feature regularly on our menu at home.
** Phil.
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Well, first post and first success!!
I copied this recipe to the letter this weekend and turned out extremely tasty!
(http://i430.photobucket.com/albums/qq21/nick9one1/th_IMAG0209.jpg) (http://s430.photobucket.com/albums/qq21/nick9one1/?action=view¤t=IMAG0209.jpg)
Looks very 'orange' n the picture but i think that is to do with the flash. Was actually much darker.
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Well done Nick on your first post and first recipe form cr0.
Looks very good indeed.
Ray :)
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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
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thanks! I actually spiced it up a little with half a Dorset Naga. These are in stock at Tesco at the moment!
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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
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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.
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Is there no tomato puree used in this?
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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.