I tried this recipe today and added my own twist, which made this the best Jalfrezi I've ever made, and one of my top curries.
I've had a carbon steel wok for some time and it is really well seasoned now with a deep black shiny patina that promises non stick.
For the Jalfrezi, I got some Wok Hey into the peppers and onion by stir frying them at the max heat I have available, in a little oil. I then added these right at the end of the curry cooking stage. I swear to god, please please try this method - I swear by it. ;D
This will now be a regular of mine.
