|Place of origin||India|
|Main ingredients||Meat or vegetables, green chillies, often cream|
|Cookbook: Jalfryji Media: Jalfryji|
Jalfrezi (also jhal frezi, zalfrezi, jaffrazi, and many alternative spellings) is a type of South Asian curry which involves frying marinated pieces of meat, fish or vegetables in oil and spices to produce a dry, thick sauce. As the dish includes green chillies, a jalfrezi can range in heat from a medium dish to a very hot one. Typically those eating jalfrezi cool it down by combining it with cream. Other main ingredients include bell pepper, onion and tomato.
Jalfrezi recipes originally appeared in cookbooks of the British Raj as a way of using up leftovers (a practice taboo to Hindus) by frying them in chilli and onion. This English language usage derived from the colloquial Bengali word jhālpharezī: in Bengali, jhāl means spicy food; in Urdu/Persian, parhezī means suitable for a diet.
In a survey in 2011, Jalfrezi was rated the most popular dish in UK Indian restaurants.
- Jalfrezi, www.eatanddrink.co.uk
- Jalfrezi, www.indiacurry.com
- Collingham, Lizzie (2006). Curry: A Tale of Cooks and Conquerors. Oxford: Oxford University Press. p. 138. ISBN 978-0-19-988381-3.
- "jalfrezi". Oxford English Dictionary (3rd ed.). Oxford University Press. September 2005. (Subscription or UK public library membership required.)
- "Tikka masala out, jalfrezi is UK’s No. 1 dish". The Times of India. July 23, 2011. Retrieved December 2, 2011.
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