Jalfrezi

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Jalfrezi
Chicken tikka jalfrezi.jpg
Alternative names Zalfrezi
Type Curry
Place of origin India
Main ingredients Meat or vegetables, green chillies, often cream
Cookbook: Jalfrezi  Media: Jalfrezi

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.[1] Other main ingredients include bell pepper, onion and tomato.[2]

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.[3] 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.[4] In South Asia, chicken jalfrezi is considered an Indian Chinese or Pakistani Chinese dish, with a mix of Chinese and South Asian cooking techniques used in its preparation.[2][5][6][7]

In a survey in 2011, Jalfrezi was rated the most popular dish in UK Indian restaurants.[8]

References[edit]

  1. ^ Jalfrezi, www.eatanddrink.co.uk
  2. ^ a b Jalfrezi, www.indiacurry.com
  3. ^ Collingham, Lizzie (2006). Curry: A Tale of Cooks and Conquerors. Oxford: Oxford University Press. p. 138. ISBN 978-0-19-988381-3. 
  4. ^ "jalfrezi". Oxford English Dictionary (3rd ed.). Oxford University Press. September 2005.  (Subscription or UK public library membership required.)
  5. ^ http://www.ainycooks.com/chicken-jalfrezi-with-simple-fried-rice/ CHICKEN JALFREZI WITH SIMPLE FRIED RICE
  6. ^ http://www.dailymotion.com/video/x2h378b
  7. ^ http://www.khanapakana.com/recipe/2d82909e-9370-4ddc-b709-00206af70845/chicken-jalfrezi Chicken Jalfrezi
  8. ^ "Tikka masala out, jalfrezi is UK’s No. 1 dish". The Times of India. July 23, 2011. Retrieved December 2, 2011.