Topic: Kushi Jalfrezi

[Yellow Fingers]

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.

[Mark J]

Cheers YF, has anyone asked the Kushi people about reclaiming oil/spiced oil yet?

[vin daloo]

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!!!!!

[Brummie]

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.

[Chilli Prawn]

Brummie, this is the book they are referring to follow the link

http://www.kushibalti.co.uk/bookindex.htm

CP

[Curry King]

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

[Chilli Prawn]

Thanks CK, it looks interesting.  Has anyone tried variations aof curry powder and found the best one yet?

CP

[Paul-B]

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

[George]

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

[jalfreziT]

Tried this last weekend....twice!   It was a hit!  Thanks!