Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Derek Dansak on April 17, 2013, 03:16 PM
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Hi fellow curry queens!
whats the latest development in jhalfrezi , i.e. best recipe , spice mix etc.
have not made jalfrezi since admins jalfrezi recipe a few years back, which was tasty. I am sure things have moved along since then and hopefully improved a little. Or maybe not ! :)
Because this dish uses a lot of spice mix I would be interested to hear views on that too
any thoughts ?
cheers DD
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I'm on the same boat, trying to find the same. AFAICT, the best so far is AST's jalfrezi recipe, using Saffron's base sauce, green finger chillies and the BE mix. I haven't really explored most possibilities, but I would be keen to hear what is your favorite one?
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I'm on the same boat, trying to find the same. AFAICT, the best so far is AST's jalfrezi recipe, using Saffron's base sauce, green finger chillies and the BE mix. I haven't really explored most possibilities, but I would be keen to hear what is your favorite one?
Is there a translator in the house?
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I'm on the same boat, trying to find the same. AFAICT, the best so far is AST's jalfrezi recipe, using Saffron's base sauce, green finger chillies and the BE mix. I haven't really explored most possibilities, but I would be keen to hear what is your favorite one?
Is there a translator in the house?
"AFAICT" = "As far as I can tell"
"AST" is real username
"Saffron's base" is "The Saffron base"
"BE" = "Bruce Edwards"
Start here (http://www.curry-recipes.co.uk/curry/index.php/topic,2326.msg19966.html#msg19966) for further reading. Invoice to follow :)
** Phil.
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Thanks Phil ;)
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My bad Axe, thanks for the support Phil!
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My bad Axe, thanks for the support Phil!
Na, your alright! hang on that sounds like a McDonalds advert :D
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handy those interpreters ! :)
goncalo, I searched and found the ask recipe minutes before writing this thread. Its now on my list to try.
I re made the admins jalfrezzi last night and the technique is what makes it so good, spot on mr admin.
I used some veg ghee at high temp and got a nice smokey tangy curry which is a first for me.
So I still feel admins jelfrezzi is top notch.
I will try asts next and write up my thoughts.
I think these 2 recipies need a thin light base to get the results I am after IMHO.
the repeated reduction of sauce and adding water and further reduction works great with jalfrezzi.
at my local bir they use the most light watery base on the planet ! unlike any base at cr0.
Their curry is sublime. they ladel 500 ml or more of base into each pan, and 2 or 3 tbs spice mix and reduce right down multiple times. their jalfrezzi is hot spicy and sweet and tangy all at once. a real gem.
I guess its the technique best suited to jalfrezzi.
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Their curry is sublime. they ladel 500 ml or more of base into each pan, and 2 or 3 tbs spice mix...
2 or 3 tablespoons of mix powder? 6 - 9 teaspoons? That's a heck of a lot of spice in 500 ml!
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Hi spiceyoko
yes I agree a lot of spice.
having recently been trying a few curries from the kushi book which often uses 2 or 3 tsps spice mix with 1 or 2 ladels of base I feel I made a mistake for several years using 1 measily tsp spice mix for 350 ml of base. its not what really happens in the bir kitchen I visit.
time and time again I have seen much more spice mix in use by the head chef.
I used to find this odd but not anymore. if the base is good, the recipe is good and the spice mix is matching it works well.
for example with rogan josh they start with a lot of watery thin base and lots of spice mix and reduce it down for 3 -4 mins , then add more base after 4 mins and reduce down again. This mopps up the spice mix and cooks out the strong taste of spice. Its a much bolder style of cooking than I used to do 3 years ago where I never dared to use so much spice mix and base.
they are easily using 550 - 600 ml of base in total , to produce 1 portion of TA curry.
by the end though its reduced down to 300 ml.
if you try this approach at home it quickly becomes apparent if there are any imperfections in your base or spice mix . if the base is too thick or tastes to much of something it will only show up more once you reduce it down by 200 ml.
Its why I am always suspicious of the bases on cr0 that are thick, heavily spiced and very oily.
However I am probably very bias because I have only ever seen 1 real bir chef cook. Its just he is so dam good !
the base at my local is different to any on cr0 (taste, lack of strong spice taste, balance and thinness)
they add all the oil fresh to the pan, and most of the spice, and end with a sublime taste.
the fresh ghee oil ends up full of flavor , but starts as fresh oil.
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Hi DD would you be so kind and share your Rogan Josh recipe been looking for one for quite a while that doesn't need cooking for hours.
My favorite Jalfrezi recipe is CA's, after a few changes here and there, to suit my local tastes buds, even made it for the chef in my local and he was quite impressed.
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Hi Unclefrank
I use this from a book, so cant claim it as my own. although I use my own base and garam masala and this knocks the socks of the version in the kushi book which has a odd base. still a good book though.
3 - 5 tbs ghee or sunflower oil
2 garlic cloves chopped
1 onion chopped
5 tsp kushi spice mix (this has garlic and ginger powder + garam masala in it)
1 ripe sweet tomato chopped
lamb pre cooked
2 ladels of base sauce (a thin light base sauce is a must, not to spicy not to oily ) 200 - 250 ml
fresh coriander.
this needs reducing down at medium heat, (not as hot and quick as I would cook e.g. a madras)
longer cooking and slower seems to also produce a great flavor. presumably because the tomato breaks down more and the oil absorbs more sweet tomato flavor.
the technique is fry garlic , add some onion continue frying, remove from heat add tomato, spice mix for 30 secs, don't burn spices, add meat and base and simmer medium heat until reduced down to dry .
if you have any spiced oil from banjura paste then a little can be used at the start.
hope this helps.
the kushi spice mix works well with a good garam masala , so its worth trying a few garam mixes of the web to see which is best. also this dish needs pre cooked lamb to achieve a real bir flavour. lamb and tomato really go well.
enjoy!
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I just noticed Viceroy Brasserie released a video on jalfrezi. I hate it that they always make it look nice and simple, but the results are hardly easy to replicate at home.
http://www.youtube.com/watch?v=S3sdedYYreE (http://www.youtube.com/watch?v=S3sdedYYreE)