Jalfrezi
 | |
| Alternative names | Zalfraizi (Sylheti) |
|---|---|
| Type | Curry |
| Course | Main |
| Place of origin | Indian subcontinent |
| Region or state | Bengal, Greater Sylhet |
| Associated national cuisine | India, Bangladesh, Pakistan |
| Serving temperature | hot |
| Main ingredients | Green chillies; meat, seafood, vegetables or paneer |
Jalfrezi (also jhal frezi, zalfrezi, zalfraizi, jaffrazi, and many other alternative spellings) is a curry dish originating in the Indian subcontinent and popular throughout the region 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 the 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 word jhālpharezī: in Bengali, jhāl means spicy food; in Persian, parhezī means suitable for a diet.[2] 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 Nepalese restaurants.[3][4]
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 (3rd ed.). Oxford University Press. September 2005. (Subscription or UK public library membership required.)
- ↑ "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. Telegraph Media Group Limited. Retrieved 11 September 2018.
