Jalfrezi Blend

Jalfrezi Blend

5/5 from 1 Customers
£1.79
In stock
SKU
1-fs0924-jalfrezi-blend
In stock
  • This quick and easy stir-fried dish is now one of Britain's favourite curries - season with fresh chillies and a squeeze of lemon for a delicious meal!
  • Ingredients: coriander leaf, fenugreek leaf, turmeric, amchur, cumin, chilli, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, paprika, cloves, mace, bay, nutmeg, garlic, onion, nigella, brown MUSTARD
  • Contains 1 portion (1 ½ tbsp) - serves 4
  • Download the colourful recipe card below

 

Save 1/3 when you buy 3 or more 1 portion blends (RRP £1.79) in any combination!
FS0924_Jalfrezi.pdf

Jalfrezi translates as 'hot fry', and this quick and easy stir-fried dish is now one of Britain's favourite curries. The story goes that it was originally made in the clubs of colonial Calcutta, where leftovers from a roast would be chopped into small pieces then fried with onion, tomato and peppers, and seasoned with fresh chillies and a squeeze of lemon to make a delicious lunchtime meal. 

JALFREZI BLEND (1 portion = 1 ½ tbsp): coriander leaf, fenugreek leaf, turmeric, amchur, cumin, chilli, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, paprika, cloves, mace, bay, nutmeg, garlic, onion, nigella, brown MUSTARD

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Jalfrezi Recipe:

You need:

  • 500g diced chicken (thighs are best) or use diced paneer for a veg version
  • 1 large onion - thinly sliced
  • 2 cloves of garlic - roughly chopped
  • Fresh ginger - roughly chopped to make 2 tsp
  • 2 chillies (any colour) (optional) - thinly sliced
  • 2 peppers (any colour) - cut into bite-size pieces
  • 2 tomatoes - cut into wedges
  • 1 lemon
  • Rice and yogurt to serve

Method:

  1. Mix the chicken with the juice of ½ the lemon, the JALFREZI BLEND and ½ tsp salt                                
  2. Fry ½ of the onion in 2 tbsp oil, stirring occasionally, for 10 minutes or until soft and beginning to brown                                
  3. Add the chicken (including all the marinade) then stir-fry over a high heat for 5 minutes or until the chicken begins to cook around the edges                                
  4. Blend the remaining onion with the garlic, ginger, 75ml water and ½ tsp salt to a smooth puree (adding an extra splash of water if necessary)                                
  5. Add the puree to the chicken then stir-fry for 5 minutes or until all the liquid has evaporated and the puree is starting to stick to the bottom of the pan                                
  6. Cook the rice now                                
  7. Stir the peppers into the chicken and onion then cover and cook for 10 minutes or until the peppers have softened and the chicken is cooked through                                
  8. Stir in the tomatoes then cook for 2 minutes or until softened slightly                                
  9. Add a splash of water if the curry looks too dry, then stir in the juice of the remaining ½ lemon, sprinkle over the chillies (if using) and serve with the rice and yogurt on the side

Product Rating (1):

5/5

Lovely blend, made a really nice flavoursome jalfrezi! Super quick and easy too.

Yum! This looks like a delicious Jalfrezi - hats off to the chef!

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