Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Jalfrezi => Topic started by: joshallen2k on January 19, 2010, 01:42 AM
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It was suggested that I move this thread here. Thanks to Admin and AchMal for the inspiration to try a Taz version of Admin's Jalfrezi, with a couple of added tweaks. Thanks Panpot for the Bunjara.
Hi All,
Tonight's dinner -- Chicken Jalfrezi...
1) 10 seconds in, adding the spice mix to the base
(http://www.curry-recipes.co.uk/imagehost/pics/4f27406a4baf487698322c90255de1de.jpg) (http://www.curry-recipes.co.uk/imagehost/#4f27406a4baf487698322c90255de1de.jpg)
2) Adding the pre-fried red, orange, and green peppers, and chillies at the end of the reduction stage
(http://www.curry-recipes.co.uk/imagehost/pics/3d3c0e6788e11d6867a58bf9341e12e8.jpg) (http://www.curry-recipes.co.uk/imagehost/#3d3c0e6788e11d6867a58bf9341e12e8.jpg)
3) Adding the second stage of base gravy
(http://www.curry-recipes.co.uk/imagehost/pics/7ce8ed373ddcffb594ca880c7ce390ed.jpg) (http://www.curry-recipes.co.uk/imagehost/#7ce8ed373ddcffb594ca880c7ce390ed.jpg)
4) Final simmer
(http://www.curry-recipes.co.uk/imagehost/pics/cf42c95f7a5157b93f68c3a8de3ed746.jpg) (http://www.curry-recipes.co.uk/imagehost/#cf42c95f7a5157b93f68c3a8de3ed746.jpg)
5) Served!
(http://www.curry-recipes.co.uk/imagehost/pics/20fb44b6e85808fcf0143ba8c4f9ed34.jpg) (http://www.curry-recipes.co.uk/imagehost/#20fb44b6e85808fcf0143ba8c4f9ed34.jpg)
I was really pleased with this. Fantastic curry. How I rate it vs. previous Jalfrezis, I'm not sure. I don't make Jalfrezi often (enough!)
Having enjoyed Admin's Jalfrezi in the past, I thought I would adapt his to the Taz method. I used the Taz base, but added a carrot and a handful of coriander. I used 450ml of oil in the base. While the base was bubbling away, I made a batch of bunjarra (discussions on the forum seem to have been re-kindled), which I remember I liked. I added a spoon of the caramelized onions into the base too (before adding the spice ingredients of the bunjarra).
The precise method I followed is this:
Ingredients:
1 Small Yellow Onion, Chopped into quarters, then halved
1/4 Red Pepper Chopped into chunks
1/4 Green Pepper Chopped into chunks
1/4 Orange Pepper Chopped into chunks
1/2 Tomato, cut into two wedges
4 Green Chillies, pierced with fork
2 garlic cloves, minced
1/4 tsp ginger, minced
0.25 tsp black pepper
Tbsp Tomato puree
Tbsp Taz Spice mix
1.5 tsp chili powder
tsp methi leaves
0.5 tsp salt
200 + 250ml Taz curry base
tsp lime juice
1 batch of precooked chicken
Tbsp Bunjarra
Pinch of MSG
Tbsp of fresh coriander stalks and leaves
Coriander leaves for garnish
Method:
- Fry the peppers, onions, and chillies in oil, over mediun-high heat, until starting to brown, about 5 minutes. Set aside.
- In a pan heated at medium, add 200ml base, spice mix, chilli, methi, salt, pepper, garlic, ginger, and tomato puree. Stir to combine.
- Reduce the pan contents over medium heat, as specified here: http://www.curry-recipes.co.uk/curry/index.php?topic=4165.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4165.0)
- Once fully reduced (approx 7 minutes or so), add the prefried peppers/onions, bunjarra, and precooked chicken.
- Give a quick stir, then add 250ml base gravy, lime juice, tomato wedges, and coriander
- Cook on medium-low until desired consistency
- Add pinch of MSG, stir, serve, and garnish with coriander leaves
--- Josh
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That looks really good josh.
I must admit I was considering the same approach i.e. taking the relatively simple Taz recipe then adding to it with the Bunjara stuff, precooked garlic/ginger, and generally experimenting with it.
I've decided to try the CA base and masala and recipes next but don't think it will be long before I make another Taz base as well.
It would be really interesting if Taz spilled the beans a bit more on other recipes but I guess we should be grateful for what we've got.
Paul.
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Excellent recipe mate!
Tried this at the weekend and was the best Jalfrezi I have made so far base was also spot on.