The Boss cooks Special Jalfrezi

[chewytikka]

this dish did not disappoint. a real big thankyou to Chewy and the boss.

i put sylheti on the yellow sticky recipe but have now put bahar.

the green Hari is crazy. it should not work but it does. i will still go for Chewytikka's recipe going forward though.

the naga sauce is a real gem - i ended up adding 2 extra tsp (3 off in total).

this recipe is a personal fav and is a keep. special for sure.

ingredients togo

Hi Jerry
Looks great and not too much dye in there, judging by the photos.
Your precooked onions look good, is there only haldi in there?
Curious to know why you've renamed it Bahar. I've heard the name before
but have no experience of a restaurant Bahar dish?
great effort
cheers Chewy

[JerryM]

Chewytikka,

yes pre cooked are 0.25 tsp turmeric and little pinch salt, simmer 10 mins in water to just cover. they work well - had inconsistency in past trying to fry fresh at dish frying.

i don't use any colouring.

the bahar comes down to what the guess is for the tom puree - i used secret santa chilli sauce which i use for madras. the best i can describe a bahar is a mix of madras and jalfrezi. if tom puree was used then it's not bahar and no rename.

i was well pleased with the overall taste and taken aback by how the individual tastes show through too. i did not add meat so that i could really get the taste of the sauce - it was spot on and see noting to improve other than the green sauce but even that's very fine tuning.

should point out that i pre fried the sliced onion/green pepper before starting the dish and placed in a bowl until adding back at the end. i would normally pre fry a batch in the wok.

many thanks.

[JerryM]

made the bahar version 3 off times in total over the week that i had base - all 3 off did not disappoint. i was pleased with how consistent the result was.

one point of interest was the nagga sauce. that immediate "nagga" taste dissipated into the sauce over a day or so in the fridge and was less hot in the dish as a result. i think you could add more chilli to the sauce than i originally used. i would x2 the chillies next time ie 4 off per 400g chopped toms and perhaps even think about adding in some seeds.