Jalfrezi is a relatively quick dry curry which roughly translates to “pungently spicy stir-fry”. Originating in and around the formerly named Calcutta this dish was believed to have come about as a result of the British getting homesick for their traditional roast dishes, but in looking for a way to use their leftovers their staff of predominantly Bangladesh heritage simply added hot curry spices and, without the time and attention that Curry’s with gravy required, simply coated the vegetables and meat and cooked it quickly in a shallow dish not unlike a wok. This quick curry, that is hotter than another BRI (British Restaurant Invention) the Madras curry, is great with any meat that is either pulled or diced finely, and suitable to cook with an array of vegetables or simply can be prepared as a 100% vegetarian option. Try serving it in the pouch of a roasted pita bread for a speedy lunch or serve it with Roti bread, rice or a rice alternative such as Quinoa or Cuscous for a more substantial dinner.

Ingredients; 

8 Lebanese Aubergines

1 large Onion

1/3 cup Coriander Leaf

400 g crushed Tomatoes

2 tbsp Olive Oil

Murray River Salt

40 g My Souk Drawer Jalfrezi

4-500 grams diced or pulled Roast Beef (chuck, blade or brisket)

3 cm Ginger

2 Cloves Garlic

2 Green Capsicum

1 tbsp Tomato paste

2 cups shredded coconut

1 large Cauliflower

10 – 20 g butter

 

Method; 

Whilst your oven is preheating to 210 degrees Celsius (fan forced) slice your aubergines in half lengthwise and into 10 cm pieces. Put onto a baking tray cut face downwards and drizzle with oil and a reasonable scattering of salt. Roast for 20 minutes or until the aubergines are chip like with crispy edges but still with a softish centre.

Prepare your left over beef by dicing finely or if it is already pulled, chop roughly. Seperate the Coriander leaves from the stalks and chop both roughly but separately.

Into a wok pour 1 tbsp of oil and fry over a medium heat the sliced onion with the grated ginger and finely chopped garlic cloves until just starting to caramelise. Add the tomato paste and cook off for a minute or two before adding the roughly chopped capsicum and coriander stalks. After 5 minutes add the Jalfrezi Powder, beef and crushed tomatoes. Fry for a further five minutes until hot and mixed thoroughly.

Meanwhile toast the shredded coconut in a dry frypan and using a box grater coarsley grate the cauliflower florets to fill a medium bowl, about 800 grams. Put a small bit of water into the bowl and cook/steam quickly in the microwave. Drain and transfer to a larger bowl with the butter, tossing until the butter has melted. Fork through the toasted coconut and serve with the Jalfrezi beef. Place the roasted aubergines on top and sprinkle with coriander leaves.

Serves 4. Enjoy!

 

 

 

Ingredients: