A Jalfrezi curry is basically a stir-fry spicy-hot curry. Some people argue that Jalfrezi is a style of cooking rather than being a dish in its own right.
Onions and spices are usually fried and then meat (or vegetables) is added along with tomatoes, fresh chillies and capsicum (bell pepper). The curry is a “dry” curry, in that the sauce is thick with very little liquid, which is why it needs to be stir-fried in order to stop the ingredients from sticking and burning.
The dish originated in the Bengal area (of the northeast region of the Indian Subcontinent). The Bengal area is now split between Bangladesh and the Indian state of West Bengal.
There are lots of different ways of spelling Jalfrezi, with Jalfrazi, jhal frezi, jalfrayzi being some of the more common variants.
There are Jalfrezi curry recipes on the Curry Focus website that are easy to make – the stir-fry nature of the curry makes it a fast curry to cook. The latest Chicken Jalfrezi to be reviewed, the Chicken Jalfrazi recipe, scored an impressive taste rating of 9 out of 10.
