whats the latest development with jhalfrezi 2012/2013

[Derek Dansak]

 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

[goncalo]

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?

[Malc.]

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?

[Peripatetic Phil]

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 for further reading.  Invoice to follow
** Phil.

[Malc.]

Thanks Phil

[goncalo]

My bad Axe, thanks for the support Phil!

[Malc.]

My bad Axe, thanks for the support Phil!

Na, your alright!  hang on that sounds like a McDonalds advert

[Derek Dansak]

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.

[spiceyokooko]

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!

[Derek Dansak]

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.