Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Jalfrezi => Topic started by: Derek Dansak on December 17, 2010, 04:32 PM
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Jalfrezi with kd1 base
(note i recomend making kd1 base with half the ginger in original recipe, and reducing
the onion by 10 percent and replacing with 1 or 2 green peppers. Also add lots more oil, approx 3/4 of a cup of veg oil.
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I had some good results with kd 1 base for madras and jalfrezzi, here is my recipe
developed over 4 months of extensive use of the kd1 base.
---------------DD Jalfrezi-----------------------
Ingredients...
medium amount of oil - between 6 and 9 tbs sunflower oil
half red pepper finely chopped -
10 chunks green pepper (fry at high heat)
half onion quickly fried at high heat at start
quarter of a tomato
2 green chillies halved
1.5 tsp chilly powder
1.5 tsp garlic paste high heat burnt/browned slightly
1 tsp salt
0.5 tsp methi
pinch cumin seed
1.5 star anise
1 rounded tsp DD spice mix (see below for spice mix recipe)
tandorri masalla (trs or rajver brand) 1/5th tsp only
lamb stock 2 -3 tbs (optionAL)
5 tbs chopped coriander leaf
6 mushrooms (optional)
3 ladels of base - 1.5 ladels of water
1) quickly cook the onion and green pepper and red pepper at high heat
2) add green chillies and star anise, add methi
3) add garlic paste and fry until browning slightly
4) add spice mix + other spices for 30 secs, add salt
5) gradually add the base and water for a medium slow cook
add the quarter tomato chunk
6) add mushrooms and stock (optional)
7) add coriander leaf after 10 minutes of cooking time
by the end aim to dry out , dont stir
COOK SLOWLY ON MEDIUM HEAT for 17 minutes
Dont allow to brown/burn (this all takes some practice )
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DD spice mix
coriander 2 tsp
cumin 1 tsp
paprika 2 tsp
cury powder 3 tsp (any mild one will do, swartz mild curry powder is good, or rahjver mild madras powder work well )
tumeric 4 tsp
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DD, is this a BIR quality recipe or more of an authentic recipe. Forgive me but 17 minutes doing anything While cooking a meal suggests otherwise.PP
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This has much of the taste of bir jalfrezzi. The dish can be cooked quickly, but i found a slow boat method worked well during trials.