Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Jalfrezi => Topic started by: Stephen Lindsay on February 05, 2011, 11:24 AM
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Here is my attempt at a Jalfrezi made with the Taz base and reduction process. Apart from lacking salt it was superb.
Ingredients:
1 portion of pre-cooked chicken
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Hi Stephen,
That looks amazing mate, certainly made me make up my mind as to which curry I'm having tonight ;D
Ray :)
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Hey Ray, one of the joys of making three curries in one go, which even I couldn't scoff, is that I have loads leftover, and this is what I'm having for lunch!
Seriously though, I'm not usually a Jalfrezi person so I would be interested to know what you think of this recipe, or if you post your own Jalfrezi recipe. I'm like a pig in muck experimenting with this base. Gonna do a Korma tomorrow probably.
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looks great stephen - how to you precook your chicken?
Garry
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Garry
I put some Taz base in a small pot, brought it to a slow simmer, and put in 5 or 6 chunks of chicken at a time.
Steve
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Here you go Stephen;
http://www.curry-recipes.co.uk/curry/index.php?topic=5054.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5054.0)
That's my Chicken Tikka Jal Frezi. Jal Frezi is my favourite curry but gotta admit, I'm slowly becoming a madras convert.
Ray :)
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cheers Ray!
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Hi Stephen, do you use the oil that you pre-fried your onions and peppers to cook your bhajis in?
I do i fry all my onions peppers etc in a wok then use the oil to do bhajis, pakoras etc.
Also do you use the oil from frying your green chillis in the Jalfrezi ?
If not you are losing alot of the taste.
Hope thats helpful.
Wish i could see the pics.
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I used a minimum of bhaji oil to cook the chillis, onions, and pepper but given that the Taz base has plenty oil I didn't put any more in the Jalfrezi. Re the pics what's happened I thought it was just my computer at first.
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Its happening with everybody i think, got a few pics myself to upload but nothing, says bandwidth exceeding or something .
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Ray,
Have you tried this yet mate. I made it to spec other than with your spice mix.
it was spot on and you would love this.
for the pre cooked veg i put every thing in at the sametime and added a ladle of taz base until the onions broke up.
really liking the reduction method mate.
alan ;D
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glad you like Alan, I've made this a few times now and it always tastes great.
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stephen,
it is a must try in my opinion, i used razors spice mix and it was the best jalfrezi i have made.
regards
Alan ;D
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H Alan,
Ray,
Have you tried this yet mate. I made it to spec other than with your spice mix.
Yeah, I have tried a Jal Frezi with the Taz base but I did use the Taz/Mick spice mix and it was fantastic.
The beauty of using this reduction method to cook a Jal Frezi is, you don't really have to precook the peppers as long as you add them to the pan with the first lot of base.
I'm also having some very good results using this method.
Ray :)
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Ray
Don't know about you but the more I use this base, the better the results I am having. Have now made about 4 Madras, 3 Jalfrezi, 3 Pathia, and 2 Dupiaza. Each curry tastes better than the one before it. I think maybe I'm getting better (and braver) at taking the initial reduction right back and thereby intensifying the flavours?
Steve
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Hi Stephen,
If you ever get the chance could you take a photo of the reduced base when you have finished reducing it?
It would be good to compare notes, so to speak.
Cheers,
Paul
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Paul
I'm thinking of doing a Jalfrezi tonight so I'll see what I can do.
Steve
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Ray,
pleased you are having success with this base too mate. try it with your spice mix it is spot on.
good idea about the pre cooking the veg in with the first reduction, that is what i will do next time.
doing a beef ceylon tonight using taz base, CA's ceylon recipe and your spice mix. (just call me the plagarisor ;D)
I cant wait to see what it tastes like.
another reason why i like this base is that it takes away the need for you to use any spiced oil
Alan ;D
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Paul,
on my first reduction i do it until it looks like a slightly watered down hot oily paste out of a pataks jar.
on the second i add the precooked meat mix it up with the paste then add the rest of the base sauce and ingrediants until i get the consistencey i desire which is really quick about 3 mins.
turn off heat sprinkle with corriander cover and leave for 3-4 mins.
then serve
Alan ;D
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Paul
I made a Bhuna instead and have pasted a pic of the reduction there.
http://www.curry-recipes.co.uk/curry/index.php?topic=5590.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5590.0)
Steve
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Thanks Steve, just seen the photo. Looks similar to what I do when I reduce it.
You're on a roll with these Taz curries. One of my favourite recipes too from this site.
Cheers,
Paul
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Hi all,
Just to confirm that razors idea of cooking the veg with the first reduction is spot on.
thanks mate
Alan ;D
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Cheers for that Stephen, going to have a go at this tomorrow using tikka chicken.
Would you recommend adding more salt, or has the recipe been edited to account for that?
Also is there much difference between Razors spice mix and BE's? just I have a jar of Razors made up already.
Looking forward to cooking it now..put some Ravi Shankar on, a couple of cold beers and fill the kitchen with some beautiful aromas!! and get some more chapati practice in ;D
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coco52
I find that it is salty enough but if you want to add salt go ahead by all means - I'd be careful about adding too much and go by the usual rule of you can always add more but if you've added too much it is irretrievable.
As for Razor's spice base I really don't see why it can't be used - I've not used it (sorry Ray!) and if my memory serves me correct I think it contains a more complex mixture than the BE one which is vert similar to the Taz spice mix. Why not give it a go? It won't be the same as this recipe, just different and certainly tasty because Razor's recipes get good feedback.
Steve
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Hi Coco,
I love this base and method.
As for using my spice mix, I do and it comes out a treat, though I would say that ;D
My spice mix was designed to compliment my own base with versatility in mind, hence, no chilli powder.
If you do decide to use my spice mix, be wary of adding extra salt, as it does contain it. Just add a pinch at a time until it's to your liking.
Razor's recipes get good feedback.
Kind words Steve, thankyou very much.
Ray :)
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Just made this with the Rajver base and was spot on. Knocking out the BIR curry's alot lately and having some great results.
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Glad you enjoyed RobinB, it looks spot on.