Curry House Jalfrezi

Name: Curry House Jalfrezi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian, Indian
Ingredients: 1 large aubergine; 4 tbsp sunflower or olive oil; 1 onion; 1 red pepper; a small binch of fresh coriander; 5 green bird's eye chillies; 12 cherry tomatoes; 3 tbsp curry powder; 8 tbsp tomato purée; 500g cooked basmati rice; salt; 1 onion; 5 cm fresh ginger; 5 garlic cloves; 500ml + 1 tbsp water; 1/2 fresh chilli; 3 cherry tomatoes; 1 tbsp sunflower or olive oil; 1/4 tsp ground coriander; 1/4 tsp ground cumin; 1/4 tsp ground fenugreek; 1/4 tsp ground tumeric; 1/4 tsp ground paprika

8 steps

Prep:20minCook:20min

The spicy and flavourful jalfrezi has now overtaken tikka masala as Britain's favourite curry! This stock can be prepared in advance and frozen or kept in the fridge in an airtight container, so make a double batch to save time. be sure to taste the curry as you go to get a perfect balance, as spices can vary in strength.

Updated at: Thu, 17 Aug 2023 02:59:27 GMT

Ingredients

4 servings

1aubergine

large

4 Tbspsunflower oil

5green bird's eye chillies

12cherry tomatoes

3 Tbspcurry powder

8 Tbsptomato purée

500gbasmati rice

cooked

salt

For the stock

1onion

5 cmfresh ginger

5garlic cloves

500mlwater

0.5fresh chilli

3cherry tomatoes

1 Tbspsunflower oil

or olive

¼ tspground coriander

¼ tspground cumin

¼ tspground fenugreek

¼ tspground tumeric

¼ tspground paprika

Instructions

Step 1

🌶️ Preheat the oven to 200°C.

OvenPreheat

Step 2

🌶️ First, cook the aubergine. Trim the aubergine and cut it into 2cm chunks. Spread over the baking tray. Sprinkle with 2 tablespoons of oil and a good pinch of salt. Toss to coat. Grill for 15 minutes, turning occasionally. Remove when golden brown all over but not burnt.

Step 3

🌶️ Meanwhile, make the stock. Peel and finely chop the onion. Peel the ginger by scraping off the skin with a spoon and grate. Peel and grate the garlic. Put the ginger and garlic into a bowl and mix with 1 tablespoon of water to make a paste.

Step 4

🌶️ Finely chop the red chili and tomatoes. Place the saucepan on medium heat and pour in the oil. Add the onion and sauté for 5 minutes. Add a teaspoon of the ginger and garlic paste. Add all the remaining spices and half the water and stir. Simmer for 10 minutes, until browned and reduced completely. Pour in the rest of the water, stir and transfer to the liquidiser. Blend to a smooth liquid. Clean out the pan.

Step 5

🌶️ Back to the curry. Peel and thinly slice the onion. Cut the pepper in half and cut out the stem and seeds, then thinly slice it. Pick the leaves from the coriander. Finely chop the stems and roughly chop the leaves. Trim and thinly slice two of the chillies. Quarter the tomatoes.

Step 6

🌶️ Pour the remaining oil into the clean saucepan. Place over high heat. Add the onion, pepper and sliced chillies and fry for 3 minutes, stirring regularly. Stir in the chopped coriander stems and remaining ginger and garlic paste (from making the stock). Add the curry powder, garam masala, 1/4 tsp hot chilli powder, tomato purée, grilled aubergines and stock. Taste and add more salt, garam masala and chilli powder if needed. Stir in the tomatoes. Simmer gently for another 10 minutes, stirring frequently until slightly thickened.

Step 7

🌶️ Heat the rice or cook it following the instructions on the packet.

Step 8

🌶️ Transfer to a serving dish. Cut the remaining chillies in half lengthways and use them to garnish the curry along with the chopped coriander leaves. Serve with the rice.

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