Topic: Derek Dansaks Jalfrezi for kris dillon base 1 (KD1)

[Derek Dansak]

Jalfrezi  with kd1 base 

(note i recomend making kd1 base with half the ginger in original recipe, and reducing
the onion by 10 percent and replacing with 1 or 2 green peppers. Also add lots more oil, approx 3/4 of a cup of veg oil.

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I had some good results with kd 1 base for madras and jalfrezzi, here is my recipe
developed over 4 months of extensive use of the kd1 base.

---------------DD Jalfrezi-----------------------
Ingredients...

medium amount of oil - between 6 and 9 tbs sunflower oil

half red pepper finely chopped -

10 chunks green pepper  (fry at high heat)

half onion quickly fried at high heat at start

quarter of a tomato

2 green chillies halved

1.5 tsp chilly powder

1.5  tsp garlic paste high heat burnt/browned slightly

1 tsp salt

0.5  tsp methi

pinch cumin seed

1.5 star anise

1 rounded tsp DD spice mix  (see below for spice mix recipe)

tandorri masalla (trs or rajver brand)  1/5th tsp only

lamb stock 2 -3 tbs (optionAL)

5 tbs chopped coriander  leaf

6 mushrooms (optional)


3 ladels of base -  1.5  ladels of water 



1) quickly cook the onion and green pepper and red pepper at high heat

2) add green chillies and star anise, add methi

3) add garlic paste and fry until browning slightly

4) add spice mix + other spices for 30 secs, add salt

5) gradually add the base and water for a medium slow cook

add the quarter tomato chunk

6) add mushrooms and stock (optional)

7) add coriander leaf after 10  minutes of cooking time


by the end aim to dry out , dont stir

COOK SLOWLY ON MEDIUM HEAT for  17 minutes

Dont allow to brown/burn  (this all takes some practice )
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DD spice mix

coriander 2 tsp

cumin 1 tsp

paprika  2 tsp

cury powder 3 tsp  (any mild one will do, swartz mild curry powder is good, or rahjver mild madras powder work well )

tumeric  4 tsp

[Panpot]

DD, is this a BIR quality recipe or more of an authentic recipe. Forgive me but 17 minutes doing anything While cooking a meal suggests otherwise.PP

[Derek Dansak]

This has much of the taste of bir jalfrezzi. The dish can be cooked quickly, but i found a slow boat method worked well during trials.