Recipe by FLKeysJen
Also called jhalfarazie or jalfrezi, this is a method of using up leftovers. Some cooks prefer to use at least two kinds of meat and fish. From "Indian & Chinese Cooking from the Himalayan Rim," by Copeland Marks.
Top Review by KateL
Great for leftovers! This has A LOT of curry powder, and the result is very spicy but not fiery, and would be good for moderating blood sugar. I had to more than double the water to have any sauce. I served this over brown rice. The overall color was curry, just begging for some contrasting color. With this much curry powder, be sure to use a fresh high-quality curry powder (lasts 6 months in the freezer or 1 month in the refrigerator) or else you will be disappointed. If I had leftover coconut milk, I would use that instead of water. I pulled my chicken instead of cubing it, and that might account for the shredding that occurred during cooking. Made for Please Review My Recipe tag game.
- 29.58 ml ghee or 29.58 ml vegetable oil
- 1 small onion, thinly sliced (1/3 cup)
- 14.79 ml curry powder
- 2.46 ml hot red chili powder or 2.46 ml thinly sliced hot green chili pepper
- 59.14 ml cooked beef, lamb, chicken or 59.14 ml fish, cut into 1/2-inch cubes
- 2.46 ml salt
- 59.14 ml water
Directions See How It's Made
- Heat the ghee or oil in a pan and stir-fry the onion over moderate heat until crisp and light brown. Do not burn. Add the curry powder, chili, and the cooked meat or fish and mix well. Add the salt and water and cook for 5 minutes as a rich, brown sauce develops.
- Serve warm with rice.