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Making the Most of your Jalfrezi

Making the Most of your Jalfrezi

A few years ago the Jalfrezi topped the charts as Britain’s favourite curry. Now, we have not conducted any research outside of the Spicebox (because we don’t have any clipboards!), however, we can say for sure that the Jalfrezi is still OUR most popular dish!

When people come and see us, they sometimes don’t know what curry to choose. Maybe it’s their first time in, perhaps they’ve had everything and want to try something new, or they are choosing a dish for a friend. We often suggest the Jalfrezi, not just because of its popularity, but because of how versatile this Curry Pack is.

Rafi created this dish as an everyday curry. Something like this would have been cooked in her household on most days, with the ingredients varying with each meal. She used to make a version of this curry using chicken and potatoes with added creamed coconut and star anise. This was one of Kevin and Lee's favourite dishes when growing up. The recipe can be found in Complete Indian Cooking, Page 154.

We are encouraging you to experiment with the ingredients you use with your Jalfrezi Curry Pack. The instructions on the pack ask for 4 fresh tomatoes and a green pepper alongside your kilogram of chosen ingredients, but this is just a guideline - you don't have to stick to it at all! Try different combinations and varying the amounts of ingredients to find something which is perfect for you. If you’re not sure if it will work, just get in touch and we can help give you some guidance and suggestions!

Here is a brief list of things you could try:

  • Add some creamed coconut for a richer, sweeter finish.
  • Add half or even a full tin of coconut milk for a sweet but thin curry that suits fish beautifully.
  • Try adding tinned tomatoes rather than fresh for a different texture and consistency.
  • Don't add tomatoes at all for an intense, dry dish.
  • Add a small chunk of jaggery for a sweet, fruity flavour.
  • Throw in a splash of tamarind juice for a sweet but tangy curry.
  • Add more water- this works particularly well if using vegetables such as aubergine, mushroom, courgette and beans.
  • Finish with lots of yoghurt for a silky, creamy texture.

To get you started we’ve got an easy recipe using a tin of tomatoes and some creamed coconut - perfect for chicken and potatoes. Have fun and let us know how you get on, via Facebook and Twitter :-)