Photo 13: Finished meal - rice hot from the oven, UB's naan, and the Jalfrezi
Photo 14: Jalfrezi close-up
Photo 15: My dinner!

Conclusion - I'd be very hard-pressed to distinguish this from a BIR Jalfrezi. The sauce was silky smooth, it was nice and hot, with a ton of flavour. I used Stew's method, including the lime squeeze, although I only added water once during the simmer phase. I used the Kushi spice mix, only really because it looked like an interesting blend - which it was. 9.5/10 for me. This joins the rotation. Great job Stew! 

--- Josh

The rice was great. The colour the rice takes on from the oil meant I could drop the turmeric to a pinch. This worked as I find turmeric can be strong in rice. I highly recommend the BE pilau recipe. The grains become very elongated and none stick. I put this down to the method of frying the rice 'until starting to brown', and baking the rice rather than boiling it. Simple and very tasty.

-- Josh

the ladle i use/used is 150ml

Quote from: Curryswede on June 04, 2008, 03:25 PM
I tried this recipe out the other day. It turned out really nicely once I added plenty of salt, but it was a bit too hot for me, even though I halved the amount of chili powder. This was probably the hottest curry I've ever eaten, I had to wipe my head with a towel several times and my nose was running like crazy lol.

The addiction will kick in now though, next time you have your usual it just won't be hot enough 

joshallen2k,

Great post, thanks for sharing your experience with this one.

Stew