Jalfrezi

Jalfrezi (also jhal frezi, jaffrazi, and many other alternative spellings) is a curry dish originating in the Bengal and popular throughout the Indian subcontinent and beyond. It consists of a main ingredient such as meat, fish, paneer or vegetables, stir-fried and served in a thick spicy sauce that includes green chilli peppers. Common further ingredients include bell peppers, onions and tomatoes.

Jalfrezi
Chicken tikka jalfrezi, pilaf rice, and cucumber raita
Alternative namesJhal frezi
TypeCurry
CourseMain
Place of originSouth Asia
Region or stateIndian subcontinent
Associated national cuisineBangladeshi, India, Pakistan
Serving temperatureHot
Main ingredientsGreen chillies; meat, seafood, vegetables or paneer

History of the dish

Jalfrezi recipes appeared in cookbooks of British India as a way of using up leftovers by frying them with chilli and onion.[1] This English-language usage derived from the colloquial Bengali term jhāl porhezī: jhāl means spicy food; porhezī means suitable for a diet.[2][3] Jalfrezi is usually prepared by stir-frying ingredients, a technique introduced to the region by Chinese cuisine.

Popularity

In a survey in 2011, jalfrezi was rated the most popular dish in UK Indian and broader South Asian restaurants.[4][5]

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References
  1. Collingham, Lizzie (2006). Curry: A Tale of Cooks and Conquerors. Oxford: Oxford University Press. p. 138. ISBN 978-0-19-988381-3.
  2. "jalfrezi". Oxford English Dictionary (3rd ed.). Oxford University Press. September 2005. (Subscription or UK public library membership required.)
  3. প - পৃষ্ঠা ১৩. Accessible Dictionary Government Bangladesh (in Bengali).
  4. "Tikka masala out, jalfrezi is UK's No. 1 dish". The Times of India. Bennett, Coleman & Co. Ltd. 23 July 2011. Retrieved 11 September 2018.
  5. Hall, Hames (21 July 2011). "Move over masala, jalfrezi is now our favourite curry". The Telegraph. Retrieved 11 September 2018.


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