Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Jalfrezi => Topic started by: vindamoo12 on July 31, 2008, 03:08 PM
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Hello all,
Ive had one of my greatest successes upto now :D
I know its a bold statement but i really got the BIR taste i was after with this one.
Think a lot of it had to do with the new base i have developed. Actually i say 'developed', its been more trial and error with the emphisis on error.
Like most everything i make, it is a mix of other recipes i have tried and 'borrowed' from, plus a few of my own additions ;D.
You can see the base in the 'Curry Base Recipes' section under 'Vindamoos Base'
Jalfrazi
Ingredients
2 tbsp vegetable oil
1/2 onion, Chopped into wedges
1/2 Yellow Pepper Chopped into chunks
6 fingers of okra chopped into half inch bits (optional)
2 Medium Tomatoes Cut into quarters (not tinned chopped ones)
4 garlic cloves, finely chopped
1 very small 5p size peice of ginger finely chopped
4 red birds eye chillies, chopped in half and down the middle (should be green i know but i think red add something a bit special)
Quarter tsp black pepper
2 person portion of 'Vindamoos Base' sauce
3 tsp sugar
1 Table spoon of lemon juice
Small amount of coriander stalks and leaves
3 tsp of Spice Mix (which consists of)
1 part chili powder
3 part turmeric
1 part cummin
2 part coriander powder
2 part Curry Powder
Method
1, Pre Cook the chicken/onion/pepper/okra put to one side
2, Sizzle the garlic/ginger/chillis until the garlic starts to brown
3, Add in the spice mix and the black pepper and sizzle it for about 2-3 minutes
4, Add base sauce and sizzle that for a 4-5 mins constantly stiring
5, Add in the chicken/onion/peppers/tomatoes/okra and half a coffee cup of water simmer for 15 mins
6, Add in sugar/lemon juice/coriander and stir thoroughly, simmer for 5 mins then serve
The sause should end up being very saucy :o if you know what i mean, but i like that
If you want to keep it slightly dryer dont add the cup of water.
I would love someone to make this just to confirm im not going mad :P
Any questions dont hesitate to get back to me.
ta
gaz
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Sounds good and one to try.
Did you get any pictures of the finished curry?
Stew
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fraid not, but i think im going to make it again sometime over the weekend just to make sure i wasnt dreaming the entire thing ::)
so will try to post some pics then. :)
gaz
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Interesting recipe, I like the okra angle. My only comment is that it seems like a lot of cooking time about 28mins for 1 dish.
Matt
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i agree that its not a fast dish to make but i think the extra simmer time gives the chicken time to absorb flavour and the okra and pepper time to impart flavour to the finished dish. I feel okra is a very underated flavour ingredient. ;)
ta
gaz
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Do you pre-cook the Okra, if so how. My experience of Okra has tended to be a bit of a sticky mess.
Matt
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i cook it along with the onion and pepper at the start, i try to keep all the veg moving in the pan for the initial blast of heat
when the okra start to do that sticky thing it does i take them all off the heat and put to the side.
the 15 minutes simmer i give, cooks the okra/onion/pepper the rest of the way through so its nice and soft.
ta
gaz
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Hi gaz
Just picked up this fantastic sounding recipe, i'll be trying it 2mrw so i'll keep you posted on the results.
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How much exactly do you mean by " 2 person portion of 'Vindamoos Base' sauce" or is it to choice?
Im going to have a go at this recipie with a different base for now as i have a load in the freezer i need to use up.
Thanks.
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Tried this a couple of times and I'm very chuffed with the results. Cheers Vindamoo!
The first time I stuffed it up a bit as I misunderstood the term "sizzle" and ended up burning the chillies and spice mix (should have aborted at that stage and tried again as it would only have been a small set back)
Second time round was gorgeous though and it's very close to BIR. I used slightly less water at stage 5 as I prefer my sauce a little thicker.
Thanks again!
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Thanks Vindamoo12
I tried this last week & was really pleased with the result.
I cut back on the sugar as it would be a little too 'sweet' for my taste, otherwise a cracking recipe.
I've got plenty of base left so going to try it with some other main dishes
Cheers
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Just found this again, think I'll be giving it another try tonight!
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Hello! New guy to the forum here.
Tried my first BIR style dish yesterday (a Korma using this base; http://wearenotfoodies.com/the-secret-to-making-restaurant-style-curry-at-home/ (http://wearenotfoodies.com/the-secret-to-making-restaurant-style-curry-at-home/) ) and it was a bit of a revelation to me. Very simple, but definitely the best one I've made after tens of failed attempts over the years of doing "normal" recipes from scratch.
Decided the next one I want to make is Jalfrezi, and this recipe looks great so I'll be trying this soon. I will take photos and report back. :)
Incidentally, I'll probably film my results and be doing a video about BIR style soon on my YouTube channel, as whilst I've heard of it before, I've never looked into it as extensively as I have the past week or so - this forum has been totally incredible to me. It's like being a child walking into a theme park, not knowing where to lay your eyes.