Pages1

Author Topic: Jalfrezi Chilli  (read 3,100 times)

AI Summary
The discussion revolves around the use of large chillies, specifically 7-inch long ones, in making jalfrezi. While some participants express excitement about their appearance and potential flavor enhancement, others find them lacking in heat compared to standard green chillies, suggesting that additional chili powder may be necessary for the desired spiciness. Ultimately, there is no consensus on the effectiveness of these chillies in jalfrezi, with opinions divided on their suitability for home cooking versus restaurant presentation.

0 Members and 1 Guest are viewing this topic

Offline JerryM

  • Genius Curry Master
  • **********
  • Posts: 4,585
  • Location: warrington
Jalfrezi Chilli
« on: December 02, 2009, 07:00 PM »
i almost put this in the grow u're own section.

Jalfrezi Chilli

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

Logged

Offline 976bar

  • Jedi Curry Master
  • *********
  • Posts: 2,068
  • Location: Berkshire
Re: Jalfrezi Chilli
« Reply #1 on: December 02, 2009, 07:08 PM »
Jerry, If I had one that long mate I would be proud!!!

Well done you, are these from your garden? :)
Logged

Offline JerryM

  • Genius Curry Master
  • **********
  • Posts: 4,585
  • Location: warrington
Re: Jalfrezi Chilli
« Reply #2 on: December 03, 2009, 07:09 AM »
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)
Logged

Offline Derek Dansak

  • Spice Master Chef
  • *****
  • Posts: 610
  • Location: East Sussex - Hastings
Re: Jalfrezi Chilli
« Reply #3 on: December 16, 2009, 05:42 PM »
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.
Logged

Offline JerryM

  • Genius Curry Master
  • **********
  • Posts: 4,585
  • Location: warrington
Re: Jalfrezi Chilli
« Reply #4 on: December 16, 2009, 09:31 PM »
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.
Logged

Offline JerryM

  • Genius Curry Master
  • **********
  • Posts: 4,585
  • Location: warrington
Re: Jalfrezi Chilli
« Reply #5 on: December 26, 2009, 09:16 AM »
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.
Logged

Offline Secret Santa

  • Genius Curry Master
  • **********
  • Posts: 3,606
Re: Jalfrezi Chilli
« Reply #6 on: December 26, 2009, 06:09 PM »
Quote from: JerryM on December 26, 2009, 09:16 AM
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.
Logged
Pages1