Topic: Success For Me :: King Prawn Jalfrezi

[Yousef]

I think I have finally created a real BIR at home, I?ve had good before and some that are almost there but this one was as good as I have got and exactly like a takeaway.

I used the Saffron Base Sauce, although my onions were fried in 750ml of veg oil for 40 mins prior to adding the other ingredients to the base and I used a madras curry powder in the spice mix for the base.

I used this recipe for the Jalfrezi which is originally the Kushi One but with a different spice mix and with the addition of some extra veg. Original Recipe Here http://www.curry-recipes.co.uk/curry/index.php/topic,649.0.html

Ingredients
2 tbsp vegetable oil (I used reclaimed oil from my base sauce stored in a pot)
1/2 onion, Chopped into wedges
1/2 Yellow Pepper Chopped into chunks
1/2 Tomato Cut into Chunks
2 garlic cloves, finely chopped
Quarter tsp black pepper
3 tsp Spice Mix
(I used the following)
1/2 tsp chili powder
3tsp turmeric
1tsp cummin
2 1/2tsp coriander powder
2tsp Madras Curry Powder ? From Tesco

1 1/2 tsp chili powder (
A ladle of base ?meat? (Prawns in my case - big ones)
2.5 ladles of base sauce
3 green chillies, split down the centre
Fresh coriander stalks and leaves

 
Method
Fry the Onions and Pepper in a wok using the reclaimed vegetable oil, when it starts to brown add garlic.

Once garlic starts to brown, remove from the heat, and add the Spice Mix, chili powder and black pepper, stirring well so it doesn't burn.

Return to the heat add a little water (Half a ladle) and cook off it should spit and sizzle.  Add the base meat (Prawns in my case) and base sauce, stirring well.

Simmer, while adding the chillies and tomatoes
Add coriander stalks and fresh chopped coriander leaves
Cook off for 12-15 minutes on medium/high heat, add half a ladle of water when it gets dry, cook off water again. I kept adding half a ladle of water when the curry went dry and would cook this off.  I did this about 3 or 4 times, this seemed to create some kind of magic in the cooking process, the end result?amazing.

No photos I am afraid but I intend to do this again this week to see if I can make two in a row.  I can't claim the recipe as its the Kushi Balti one but I have amended for my requirement and feel this is the real deal.

Stew
The photos are a chicken Jalfrezi, this was my second attempt but just as good as the first.

[haldi]

Sounds good Stew.
Please tell how the second try turns out

[Yousef]

I forgot to add, for some reason i added a squeeze of lime into the dish when cooking, this must have helped as well.

Stew

[Curry King]

Hi Stew,

So you followed Saffron base exactly except the frying the onions at the start?

Cheers
cK

[Yousef]

Yep except i used tesco madras Powder as the curry powder for the spice mix and fried the onions in 750ml of Veg Oil before actually starting the full base recipe sauce recipe.
This is key and i believe brings out the depth and sweetness in the onions.

Stew

[JerryM]

fingers crossed that we're near a break through.

while holding breath for the 2nd go ? a couple of nuggets if poss

1) have u made the saffron base before and if so giving the std a score of 5/10 for sweetness what's the score with the pre fried onions
2) what contribution do u feel the reclaimed oil made

[joshallen2k]

Stew, I would think that 40 minutes frying onion in that much oil would start to 'deep fry' it. What sort of temperature did you use in the pre-fry stage? What was the final consistency/colour of the onions before proceeding with the regular Saffron recipe?

Thanks,
Josh

[George]

fingers crossed that we're near a break through.

I'm happy to have 'ticked off' several dishes from this site as being well up to BIR standards. I hope that Jalfrezi can now be added to that list as the latest in a long line of break throughs. Many thanks Stew.

As with any other field of research, it will be good if others can replicate the same good results. For some time, Jalfrezi has been high on my list to try and crack, so I'll certainly give this recipe a try.

Regards
George

[Tamala]

I'm happy to have 'ticked off' several dishes from this site as being well up to BIR standards.

Can you tell us which these are please George, Id like to give them a go, thanks mate

[Unclebuck]

I love a jalfrezi! this has got me thinking i need to make one again! im going off to the kitchen now!