Topic: Jalfrezi Chilli

[JerryM]

i almost put this in the grow u're own section.



u can't really tell from the pic - the plate is a dinner one. the chillies are in fact 7" long and 60 ish gram each.

i've put them in the freezer whole to cut into rings when needed.

going to have to make jalfrezi though - v.soon

[976bar]

Jerry, If I had one that long mate I would be proud!!!

Well done you, are these from your garden?

[JerryM]

alas not home grown.

the Asian supermarket has just started getting them (or i've just noticed them).

they are probably just a luxury item but felt worth a try (relatively expensive at 4 pounds kg c/w 2 normally)

[Derek Dansak]

Hi Jerry, i swear these can increase the bir taste. i cooked a trad indian a while a go, with several of these in for about 2 hours. it was one of my best curries ever. i believe these chillies were a factor. as well as a good spice mix, and a long long cook.

[JerryM]

i'm really looking fwd to using them in admins jalfrezi.

the pic just does not do them justice - they're huge.

appreciate the heads up.

[JerryM]

i used half of one chilli in a 200ml finished portion - was not that impressed.

they are very thick - i had to slice them with a knife as it was too thick really for the scissors (i was cutting from frozen).

they weren't hot at all - although they do have a real good chilli taste.

when i've had jalfrezi in restaurant i've thought it was the green chilli rings that are hot so i'm not convinced on these being the real deal - u would have to add chilli powder into the recipe to get the heat in.

i think i'll stick with the std green chilli in future. i can see them being used in a posh restaurant though as they do look impressive.

[Secret Santa]

i think i'll stick with the std green chilli in future. i can see them being used in a posh restaurant though as they do look impressive.

I've never had chilli rings in my jalfrezi, but then I don't frequent posh BIRs so that may be why. Just ordinary whole green chillis are used in the ones I've had.