Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Jalfrezi => Topic started by: Dylan on January 06, 2005, 01:30 PM
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Speedy jalfrezi. (Not exactly a restaurant recipe, but a handy quickie if you've run out of base sauce)
1 medium onion sliced
half a green pepper sliced
2-3 cloves of garlic chopped
2 medium ripe tomatoes roughly chopped
30ml veg oil
precooked pieces of 1 medium chicken breast, lamb or prawns (same quantity as chicken)
teaspoon sugar
squeeze of lemon
1dessert spoon tom ketchup
water
quarter of a teaspoon of whole cumin seeds
quarter of a teaspoon of whole fennel seeds
quarter of a teaspoon of whole onion seeds
half a? teaspoon whole mustard seeds
pinch dried fenugreek leaves
2 teaspoons of curry powder (2 parts coriander, 2 paprika, 2 turmeric, 1 cumin)
1 teaspoon chilli powder
half a teaspoon ground cinnamon
salt to taste
Fresh coriander
Method:
In a frying pan fry the onions and pepper in the oil over a highish heat until beginning to brown, and then add the garlic. When garlic begins to brown at the edges too, add the whole spices and fenugreek. Stir for a few seconds then add the curry powder, the chilli and the cinnamon. Stir for a few more seconds, and then add the tomatoes and the meat or prawns. Add a little water to moisten the dish (a couple of table spoons), then the sugar, ketchup and lemon. Stir for a minute or two until a nice thickish consistency. Add salt to taste and finish with the fresh coriander.