Jalfrezi
Jalfrezi (also spelled jhal frezi, jehl frezi or jhaal frezi) is a type of Indian dish that originated in the Bengal region of East India. The name "jalfrezi" comes from the Bengali word "jhal", meaning spicy, and "frezi", which is derived from the Urdu word "parhezi", meaning suitable for a diet.
History[edit | edit source]
The origins of jalfrezi can be traced back to the British Raj in India, where it was created as a way to use up leftover meat. The British, who were not accustomed to the spicy flavors of traditional Indian cuisine, would use this method to reheat leftover roasted or grilled meats with onions, bell peppers, and plenty of green chilies. This would result in a flavorful, spicy dish that was more palatable to their tastes.
Preparation[edit | edit source]
Jalfrezi is typically prepared by frying marinated pieces of meat, fish or vegetables in oil and spices to produce a dry, thick sauce. The primary ingredients are green chili, onion, bell pepper, and tomato, but the dish can also include other vegetables such as carrots and potatoes. The dish is then finished with a sprinkle of garam masala.
The dish is known for its fiery, spicy flavor, which is achieved through the use of green chilies. However, the heat of the dish can be adjusted to taste by using less chili or by removing the seeds and membranes of the chilies before cooking.
Variations[edit | edit source]
There are many variations of jalfrezi, including chicken jalfrezi, lamb jalfrezi, and paneer jalfrezi, which is a vegetarian version made with paneer, a type of Indian cheese. Each variation has its own unique flavor profile, but all are characterized by their spicy, flavorful sauce.
In popular culture[edit | edit source]
Jalfrezi has become a popular dish in British Indian cuisine, and it is often featured on the menus of Indian restaurants in the UK. In fact, in a 2011 survey by the British Curry Club, jalfrezi was voted the most popular dish in Indian restaurants in the UK, surpassing the previously most popular dish, chicken tikka masala.
See also[edit | edit source]
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