Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Jalfrezi => Topic started by: Yellow Fingers on December 03, 2005, 06:37 PM
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Jalfrezi (for use with base chicken, lamb, vegetable or prawn).
A spicy hot dish with whole green chillies.? Hugely popular among my customers who like a real kick to their curries – plus, it’s very easy to make!
2 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
Quarter tsp black pepper
2 tsp Kushi Spice (see book page 23)? (use 3 tsp Kushi Spice if you’re using prawns as a base meat)
1 1/2 tsp chilli powder (remember – it’s very hot, so vary this to your taste!)
A ladle of base “meat” (see book page 17)
A ladle of base sauce (see book page 15)
2 green chillies, split down the centre
Fresh coriander leaves to garnish
Fry the garlic and onion in a Balti bowl using the vegetable oil.
Once it’s golden brown, remove from the heat, and add the Kushi Spice, chilli powder and black pepper, stirring well so it doesn’t burn.
Return to the heat, adding the base meat and base sauce, stirring well.
Simmer, while adding the chillies, then garnish with fresh coriander leaves and serve.
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Cheers YF, has anyone asked the Kushi people about reclaiming oil/spiced oil yet?
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Cheers YF, has anyone asked the Kushi people about reclaiming oil/spiced oil yet?
Yes, and part of my question is on the books site, but the part about using more oil and re-using it is missing. I cant believe a few people wrote that theres too much oil in the recipes!!!!!
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RE - 2 tsp Kushi Spice (see book page 23)
What book? I want to try this dish. What's the spice mix or can you give me a link to the book please.
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Brummie, this is the book they are referring to follow the link
http://www.kushibalti.co.uk/bookindex.htm (http://www.kushibalti.co.uk/bookindex.htm)
CP
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Hi Brummie,
The Kushi Spice mix is as follows:
1/2 tsp chilli powder
3tsp turmeric
1tsp cummin
2 1/2tsp coriander
2tsp curry powder(brand not specified)
1 1/2 tsp garam masala
1tsp garlic powder
1/2tsp ginger powder
2tsp dried fenugreek leaf(methi)finely chopped
cK
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Thanks CK, it looks interesting. Has anyone tried variations aof curry powder and found the best one yet?
CP
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Hi Yellow Fingers
I tried your recipe last weekend, with a couple of modifications, and the result was fantastic, closer to my local BIR than any other Jalfreyzi I've cooked... I think I may have found the ultimate Jalfreyzi!
I used Darth's base sauce, other than that I stuck with your recipe except:
Based on my experience from my local BIR their Jalfreyzi's have quartered onions, green bell-peppers and quartered tomatoes, so I added these about 40 minutes before the finish. I cooked it on the hob for an hour and a half (I cook on a Rayburn, which has a lower heat but seems to add a depth of flavour). I also doubled-up on the fresh green chillies because I like my curries hot. And no fresh coriander, because I can't stand the stuff.
The result was great, extremely close to that BIR taste and smell. Went down well, and four of us ate generously!
I cooked enough for 10 people, so had about half left over. Next day I heated it up as supper for myself and the g/f, and to try something new (although none of out local BIR's do this) I added 4 hard-boiled eggs, halved, and simmered the whole thing for half an hour.
It was delicious, and although not BIR, made the dish different and very more-ish!
Thanks for the recipe ;D
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I tried your recipe last weekend, with a couple of modifications, and the result was fantastic, closer to my local BIR than any other Jalfreyzi I've cooked.
I hope YF won't mind me pointing out that this recipe is not his but from the Kushi Balti website:
http://www.kushibalti.co.uk/recipe1.htm
If you like the Jalfrezi recipe, there are dozens more recipes to be found in the book from: http://www.kushibalti.co.uk/bookindex.htm
Regards
George
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Tried this last weekend....twice! It was a hit! Thanks!
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I know this is an old thread but the links no longer work... I'd like to try this recipe though so if anyone reading this can post updated info that would be grand!
Cheers
Steve.
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If anyone reading this can post updated info that would be grand!
To hear is to obey (http://tinyurl.com/Kushi-balti).
** Phil.
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I know this is an old thread but I've recently got into making BIR style curries at home and this website has been a great source of information. I have tried several recipes and they have all been fantastic but I tried this and found it - 'bland'. I've found several recommendations for this as a good kushi recipe on the forum but this did nothing for me. What did I do wrong? :'(
I am using the kushi base, kushi spice mix and pre cooked chicken (all of which I've used to good effect in other recipes) and followed the recipe as closely as I could although I did add some tomatoes and green pepper along with the chicken (as these seem to be normal additions to a jalfrazi). The dish was not helped by the lack of heat. I bought some fresh chillies, but these turned out to be really mild, and I used kasmiri chilli powder and probably should have used a hotter one. Cooking time was about 10 minutes rather than the 1 and half hours mentioned by Paul-B
Can anyone recommend a good alternative jalfrazi? Later in the summer I will be cooking for the parents of our kids local football team so want to select three dishes I know people will enjoy
thanks
RM
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Try Chewy's recipe here https://vimeo.com/22149951
London.
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I know this is an old thread but I've recently got into making BIR style curries at home and this website has been a great source of information. I have tried several recipes and they have all been fantastic but I tried this and found it - 'bland'. I've found several recommendations for this as a good kushi recipe on the forum but this did nothing for me. What did I do wrong? :'(
I am using the kushi base, kushi spice mix and pre cooked chicken (all of which I've used to good effect in other recipes) and followed the recipe as closely as I could although I did add some tomatoes and green pepper along with the chicken (as these seem to be normal additions to a jalfrazi). The dish was not helped by the lack of heat. I bought some fresh chillies, but these turned out to be really mild, and I used kasmiri chilli powder and probably should have used a hotter one. Cooking time was about 10 minutes rather than the 1 and half hours mentioned by Paul-B
Can anyone recommend a good alternative jalfrazi? Later in the summer I will be cooking for the parents of our kids local football team so want to select three dishes I know people will enjoy
thanks
RM
I'm surprised you found the kushi recipes bland RM I've always made great curries with this book. If anything I found halving the spice inclusion in both the base and the pre-cooked chicken was a must otherwise the dishes were too overpowering.
MM
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Thanks London, I will definitely give that a try, looks really good :). My final dish was more saucey than this so maybe I did not reduce it enough to concentrate the flavours.
I will need to track down the red masala but I think I have anything else
Thanks MM, I was surprised by what my taste buds indicated. It was my first go at this base, so I followed the recipe as written, but I find the kushi base reasonably neutral. I know I messed up the chilli, which upset the balance of the dish, but looking at the kushi jalfrazi recipe there isn't much spice in it other than the kushi spice mix (maybe my spice mix is 'off'). ???
The other dish I made was this
http://www.curry-recipes.co.uk/curry/index.php/topic,6152.msg61265.html#msg61265
which was superb
I thought I would have a go at making some of the dishes, without the meat, ie just the sauce, as I saw someone else suggest (CK?) for more practise without producing load of full dishes
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I second Chewys recipe!!
Ed
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Chewy's red masala.
http://www.curry-recipes.co.uk/curry/index.php/topic,7912.0.html
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cheers London