CT sorry for being a pain but I can't get the video to view either - I'm thinking it probably doesn't work in Scotland, we've just gotten used to running hot and cold water here. 

Is there any chance you could post the recipe here, it would be much appreciated.

regards

Steve

Quote from: Stephen Lindsay on August 05, 2012, 12:02 PM
CT sorry for being a pain but I can't get the video to view either - I'm thinking it probably doesn't work in Scotland, we've just gotten used to running hot and cold water here.    Is there any chance you could post the recipe here, it would be much appreciated.  regards.  Steve

Aye, I've checked its export permit, and it's nae on the proscribed list, so ye /may/ be able tae see a copy if ye ask the Laird of Vimeo nicely :

http://player.vimeo.com/video/22149951

** Phil.

Hi Stephen you could try this link, it works ok for me.
https://vimeo.com/22149951
I'm going to try this myself tonight.

Stephen.
This is the sequence from the video, if Chewy doesn't see your post

Chewy's Jhal Frezi.

3Tbsp Veg oil
1Tsp GG Paste
Par cooked onions and peppers
1Tsp Mix powder
1Tbsp dilute Tomato puree
1Tbsp Minced Green chilli and coriander paste
2 Tsps Red Massala mix
Pre-cooked chicken breast
A pinch of salt
1 ladle of curry base
Simmer for a few minutes


In the vid the chicken breast was previously seasoned and baked in foil for 25mins.

Red Masala Mix
4 tbsp Yoghurt
1 tsp three Pataks PastesTandoori, Tikka and Kashmiri
1 tsp Mixed Powder
1 tsp G&G paste
1 tbsp Mustard Oil
1 tbsp Vegetable Oil
1 tsp Red food colour (Natural Cochineal)

Mixed powder
2 tsp Madras Curry Powder
2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Chilli Powder
0.5 tsp Garam Masala or Kitchen King

Minced Green Chillies
Blend Fresh Green Chillies with Coriander Stalks, Vegetable Oil and a Pinch of Salt.

I hope that's okay to post the text of Chewy's recipe.

Thanks for that Dajoca
Just to add to it -
My Cooking Method
Jhal Frezi is basically a fry up! If you look at the video the first 4 minutes are all about combining the ingredients in succession, stir frying and working the mass in the oil.

Because its a old 'sticky' Ali pan, everything is sticking, singeing and caramelising, plus creating and building up flavour.

Then I add the gravy, which is thin and watery and has the effect of deglazing and washing the pan clean again, infusing all that burnt goodness into the gravy.

Hi Stephen
This recipe will work with any mild base gravy, but I doubt it will turn out the same
using the all in, Taz style of cooking.

Shame cR0 doesn't accept Vimeo anymore. Bummer
But all my video recipes are hosted on Vimeo for anybody interested
https://vimeo.com/mikestyne

cheers Chewy

Quote from: chewytikka on August 05, 2012, 06:46 PM
Shame cR0 doesn't accept Vimeo anymore. Bummer

It may not be CR0 that is the root cause here; Vimeo says (of your videos)

QuoteThe owner of this video has set domain restrictions and you will not be able to embed it on all websites. Please contact the owner if you would like permission to embed this video.

so it may well be the domain restrictions that are interfering.  Or it may not !  I have just been experimenting with some of my Vimeo videos, which are not domain-protected, and I can't get them in either

** Phil.

Quote from: chewytikka on August 05, 2012, 06:46 PM
Hi Stephen
This recipe will work with any mild base gravy, but I doubt it will turn out the same
using the all in, Taz style of cooking.
cheers Chewy

No worries Chewy - I have a tazzed up Jalfrezi recipe but i thought it would be good to compare and contrast with yours.

Steve