) | |
| Alternative names | Jhal frezi |
|---|---|
| Type | Curry |
| Course | Main |
| Place of origin | South Asia |
| Region or state | Indian subcontinent |
| Bangladeshi, India, Pakistan | |
| Serving temperature | Hot |
| Main ingredients | Green chillies; meat, seafood, vegetables or paneer |
| |
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Jalfrezi (also jhal frezi, jaffrazi, and many other alternative spellings) is a curry dish originating in 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.
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]
References
- ^ Collingham, Lizzie (2006). Curry: A Tale of Cooks and Conquerors. Oxford: Oxford University Press. p. 138. ISBN 978-0-19-988381-3.
- ^ "jalfrezi". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
- ^ প - পৃষ্ঠা ১৩. Accessible Dictionary Government Bangladesh (in Bengali).
- ^ "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.
- ^ Hall, Hames (21 July 2011). "Move over masala, jalfrezi is now our favourite curry". The Telegraph. Retrieved 11 September 2018.