Topic: Success For Me :: King Prawn Jalfrezi

[Bobby Bhuna]

I'm going to give this one a run - hopefully tonight. Looks the business! I'll report back and let you know how it goes.

[JerryM]

Stew,

really gelled with this one - without doubt 10/10

i used the kushi spice mix (shown in the pic) - forget the comment about the paprika - it's spot on as it is.

it's the 1st curry that does not have tom puree in that i've liked - and so it's a refreshing change.

i went for the thin green chilli's removing the seeds - thought they were going to be too hot (tasted a piece raw) but the taste they add to the dish - brill along with the lime.

i also liked the addition of the black pepper. i used green peppers for me a must as it goes really well with the "slow" fried onions.

i did not need to do the water trick - my latest base does not need it. i used reclaim oil and i think this makes a big difference for all recipes.

Many thanks for posting.

[joshallen2k]

Is that chicken tikka in the Jalfrezi?

[JerryM]

you've certainly checked the photo out - yes tikka (and would you believe it the only complaint i had - it was made with pataks not as per CA's spec).

i also made the dish with boiled chicken and was just as good.

it's the sauce that's so good - i could eat it just as it is - no need for meat or sea food

[SnS]

Hi Stew

I really will give this one a go as soon as I knock up my next (5th) batch of Saffron base. Looks and sounds great.

Is there a reason why this is not posted in the Jalfrezi section (I nearly lost your original post).

BRgds
SnS

[Bobby Bhuna]

Tip top - great curry Stew! I think we should get cheeky little number shifted to Jalfrezi section as SnS suggests! Here's my attempt below. Do you think it looks too thick? It tasted fantastic! ;D

I used red and green pepper just because I like peppers and I thought it would look nice. I did use the evaporate water off technique with 2 or 3 itterations which is probably why mine looks dryer / thicker than some of the others.

[JerryM]

Bobby,

very comforting you've tried it and got the same result - i had to keep pinching myself while eating it and ended up making it 3 times last week.

[Yousef]

BB,

That looks spot on mate, just like a takeaway.
I hope it tasted as good as it looks.

Stew

[joshallen2k]

I figured I'd give this a go given the positive feedback. I haven't had a Jalfrezi in years, so I was curious as to what awaited me...

Photo 1: Jalfrezi ingredients Ready to go!
Photo 2: Aerial view
Photo 3: I wanted to make the Bruce Edwards pilau, but thought I'd try it with reclaimed oil.
Photo 4: Stirring the rice in the oil. All the colour you see is from the reclaimed oil.

[joshallen2k]

Photo 5: Adding the water to the rice. I now popped it into the oven for 25 minutes while I made the curry
Photo 6: Starting the Jalfrezi - peppers and onions (I used a mix of yellow and green)
Photo 7: Adding the garlic
Photo 8: Taking off the heat to add the spice and mix in