A popular Jalfrezi style of dish cooked widely across the Indian Subcontinent, this version focusses on ingredients less commonly used in UK (outside of households keeping Diasporan traditions alive). For me, it's pure nostalgia because it features one of my favourite childhood vegetables, namely okra.
This is another of those dishes that appears in Indian-British cookbooks in the 19th century as a good idea for leftovers. No doubt one could make it from leftovers, but I'm not going to, at least not of the cooked variety. Though, as here, it's great way to round up all that about-to-be-past-best veg in the fridge and put them to good use.
This is the "sister" version of a more traditional iteration for which you can find the recipe here. Again, I’m not going to get into the history of this dish this time either, much as it’s tempting. I'm not doing a version with leftover poultry or meat, though of course you can, but this recipe operates as perfect 30-minute weeknight meal from start to serving.
If you do opt to do a version using leftover poultry, beef or lamb—for example, it's the perfect way to use Sunday roast leftovers—bypass the stage in the recipe below involving sealing the chicken/meat. Rather, cook the sauce first and add your leftovers, cut into bite-size pieces, in the final 5 to 7 mins of cooking.
This is my preferred version for hot summer weather with it's light, easily digestible veggies. The spiciness in this particular dish is largely determined by the fresh chillies. So if you one of the some that don't like it hot, just dial back on these. Most of the dried spices are pretty mild once cooked in this recipe. Conversely, add extra chillies if you want extra-spicy.
This recipe serves 2 to 3 adults, depending how hungry you are. Scale up (or down) as required, though I suggest never scaling down: it freezes very well and reheats just as easily in a microwave for canny solo households who could do with a wholesome "readymade" dinner in the freezer.
Shopping list
1 large brown onion (or two smaller), diced
3 cloves of garlic ; grated
1 green chilli; finely chopped
A chunk of fresh root ginger (about a thumb's length) finely grated
4 boneless chicken thighs, roughly diced into "bite-size" pieces
2 tsp garam masala
2 tsp ground cumin
3 tsp ground coriander
3 tsp turmeric
A little ghee or peanut oil
1 good quality vegetable stock cube, diluted in a cup of boiling water
2 red chillies, finely chopped
400g can plum tomatoes
1 fresh lime
175g fresh okra, "topped"
2 red bell peppers (or one large) roughly cut into sizeable pieces
for the raita
120 to 200g plain organic yoghurt (yes, go find dahi if you must)
⅓ of a cucumber, grated or "spiralised"
Raw onion or spring onion, finely chopped (optional)
A small red chilli, finely chopped (optional)
Cooking Method
Spread the boneless chicken thighs out flat on a chopping board. Sprinkle a little of the turmeric over them and rub in. Sprinkle some of the the grated garlic and root ginger over the chicken and massage in. Gently slice into "bite sizes". Mix gently with clean fingers and store in the fridge for at least two hours before cooking, but ideally longer, up to 24 hours before
In a saucepan with a lid (yes, we all know Jalfrezi is actually supposed to be done in a lidless, wok-style dish, but do you want a break during cooking or not?), heat a liberal amount of peanut oil or generous dollop of ghee on a high heat. When hot, first add the remaining garlic and ginger together, stirring almost constantly
As soon as the garlic and ginger begin to soften, add the diced onion
When the onion softens (but is not yet fully browned), add a little more oil and the green chillies, and throw in the seasoned chicken with all of its accompanying spices and seasoning. Stir regularly
When the chicken is part-sealed, add the red bell peppers and the remaining spices; the garam masala, ground cumin, ground coriander, ground coriander, turmeric etc. Continue regular stirring to prevent sticking
As soon as the chicken is fully sealed, add the can of plum tomatoes (and its juice). Little-by-little, add the diluted vegetable stock, bringing the mixture to the boil, breaking down the tomatoes as you go. Add enough diluted stock to barely cover the ingredients as needed. Bring to the boil and cook, covered, for approx. 5min
Turn down the heat and allow to simmer for approx. another 10 mins. During this time, add the juice of the lime and stir in
Add the okra about 5 to 10 mins before serving. Initially place on the top of the cooked ingredients, cover and allow to simmer for about 3 to 5 mins. Then gently stir in. The idea is to ensure the okra is cooked, but remains partically al dente
During this last cooking phase, stir together the ingredients of your preferred version of the raita in a separate serving bowl
Serve the Jalfrezi with either basmati rice or naan breads and the raita as a condiment
Alternatives
This is one of those versatile dishes that is easily re-done as veggie or vegan
If taking it in a veggie/vegan direction go with the peanut oil, but work out your "star turn" veggie or vegan ingredient in advance. For example, Quorn, the harder types of smoked tofu and other kinds of "fake meat" should be treated as the chicken is in this recipe. But, if opting for a chunky additional veggie—I personally rate whole mushrooms, whole Thai aubergines or baby corn—add them at the same stage as the okra in this recipe. But, the real star of this recipe is the okra, so maybe just foreground them by adding a few extra etc.
For pescatarians, I admit I have never done a seafood/fish version of this recipe. My gut instinct would be to good with monkfish cheeks or catfish added at the same time as the okra, or chunkier seafood such as langoustine, added a little earlier
Not so much about the ingredients, animal, vegetable or mineral, but you can also add more water (or coconut milk if you're feeling decadent) and keep this as a more "liquid" dish that requires no carb sidecar; a "meal soup" version, if you like
Pairings
This is another in the queue that deserves Karel's attention. In the interim I suggest the "old reliable" of an IPA (tonight I opted for Brewdog Punk IPA), a little mango juice mixed with soda water and ice cubes or other tropical juice mixes that touch on the inherent sweet (or indeed sour with the lime) aspects of this dish.
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