Topic: Hello!

[Terramamba]

I love curry  ;D

Joined the forum a while ago, and have taken a time to do two posts now! Helpful recipes here. Jalfrezi to cook next!

[coogan]

Welcome Terramamba,

We all do on this site. I might just be knocking up a batch of Jalfrezi soon. I will post the recipe on here. Just a bit worried about if it can take being frozen?

bon jovi

[Terramamba]

Hi! Would be very interested to see your jalfrezi recipe. 

IMHO my base sauce freezes well, but I wouldn't know about freezing a jalfrezi. Someone else on the forum here may 

Cheers 

[Razor]

HI guys,

Freezing a finished curry is ok but expect the quality to deteriorate a touch.  Don't worry, It won't be inedible but it wont be quite as good as fresh.

Some curries freeze better than others shuch as Madras, Vindaloo and other curries which don't contain large chunks of veg.

Freezing a Jal Frezi will be fine, but on reheating, the peppers, onions and chillies will lose their crunch and will become quite soft.  If that's fine with you, then freezing is an option.

Hope that helps,

Ray

[coogan]

Cheers Ray that confirms what I thought. The likes of a Jalfrezi or say a shaslik just have to cooked and served immediately to enjoy the vegetables involved at their best. If not it would be like having good beer with no head - just not right. I do batch freeze most of my other curries and if anything I think that they improve in taste and texture. Mind you it could be that I have not been slaving other a hot stove all day that I enjoy them more.

Bon fresh

[Unclefrank]

Freeze the Jalfrezi sauce with the onions in but dont add the peppers has they go bitter when defrosted, just them later when you reheat the Jalfrezi sauce.
Hi and welcome to the forum.

[Terramamba]

 
Thanks Ray & Uncle Frank, good tips!

[coogan]

Freeze the Jalfrezi sauce with the onions in but dont add the peppers has they go bitter when defrosted, just them later when you reheat the Jalfrezi sauce.

Yes! Good tip UF. I had not considered that option. I think that could work very well for me especially as I am going to have a glut of various strength peppers very soon from the poly wagon. I will probably tikka the chicken first and freeze that in the sauce as well. Then as you say just add the peppers and perhaps tomatoes when I reheat the rest and garnish with some fresh coriander.

Bon frezi