Description
Bengali Jalfrezi Curry Masala blends spices to specifically enhance the flavours created by the style of ‘stir-frying’ the ingredients.
As Jalfrezi originates in the Bengali region of India, extra spices synonymous with the region are added to give a deep savoury flavour. These are the spices that make up the Bengali five spice Panch Phoron (cumin, mustard seed, fenugreek, nigella and fennel).
Other spices are added to complement the charred flavours from stir frying the onions and peppers.
The Jalfrezi Masala can be used in curry dishes cooked from scratch or when using a base sauce or hotel style gravy, there is a simple recipe below to get you started.
If you want to make a B.I.R or Hotel style have a look at the recipes on the ‘Ome Made Blog.
Comes in a resealable pouch.
Suitable for Vegetarians & Vegans.
Allergy advice; contains mustard. May contain traces of peanuts/nuts, celery, gluten, soya, lupin, sulphites.
Chicken Jalfrezi – No Base
Ingredients
- 1 green pepper deseeded and cut into largish chunks.
- 1 red pepper deseeded and cut into largish chunks.
- 1 medium onion skinned and cut into large chunks with the layers separated.
- Around 12 green chillies Thai cayenne or Birdseye work well.
- 550 cooked chicken tikka.
- 6 tbsp oil sunflower, vegetable or ghee.
- 2 medium onions finely diced.
- 2 tbsp of garlic and ginger paste.
- 1 tbsp of ‘Ome Made Bengali Jalfrezi Curry Masala.
- 2 tbsp tomato puree diluted in 400ml water.
- 400 g tin of chopped tomatoes.
- 3 tsp dried methi leaf.
- 1 tsp salt or to taste.
- 3 tomatoes quartered or a handful of cherry tomatoes.
- 1 tablespoon of chopped fresh coriander.
Instructions
- In a large pan heat 1 tbsp of the oil. Add the peppers and onions and cook on high until the peppers are blistered and onions starting to colour around the edge. Throw in the chillies, give a quick stir round and then turn off the heat and using a slotted spoon remove the contents of the pan to a heatproof container.
- Heat the rest of the oil in the pan and add the onions. Cook on a low heat, stirring often until the onions are turning a toasty brown colour.
- Add the garlic and ginger paste and fry for around 40 seconds.
- Add the Jalfrezi Masala and cook, stirring for around 40 seconds. If the spices are sticking add either a little more oil or add a splash of the diluted tomato paste.
- Add the diluted tomato paste and cook ‘till reduced down to a thick paste.
- Add the tinned tomato and bring to a simmer.
- Add the chicken and cook gently for 4 minutes.
- Add the peppers, onions and chillies back to the pan and the chopped or cherry tomatoes.
- Add the dried methi leaf and cook for a couple of minutes. Taste and check for seasoning
- Stir in the coriander and then serve with rice and fluffy Naans.
15 out of 10!
Beautiful flavour, will use hotter fresh chillies next time…
Not tried yet but smells great