Jalfrezi (for use with base chicken, lamb, vegetable or prawn).
A spicy hot dish with whole green chillies.? Hugely popular among my customers who like a real kick to their curries – plus, it’s very easy to make!
2 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
Quarter tsp black pepper
2 tsp Kushi Spice (see book page 23)? (use 3 tsp Kushi Spice if you’re using prawns as a base meat)
1 1/2 tsp chilli powder (remember – it’s very hot, so vary this to your taste!)
A ladle of base “meat” (see book page 17)
A ladle of base sauce (see book page 15)
2 green chillies, split down the centre
Fresh coriander leaves to garnish
Fry the garlic and onion in a Balti bowl using the vegetable oil.
Once it’s golden brown, remove from the heat, and add the Kushi Spice, chilli powder and black pepper, stirring well so it doesn’t burn.
Return to the heat, adding the base meat and base sauce, stirring well.
Simmer, while adding the chillies, then garnish with fresh coriander leaves and serve.
