Curry House Jalfrezi
One of the world's most enjoyed curries, a good old curry house jalfrezi recipe. Did you know that the spicy and flavourful jalfrezi has now knocked the tikka masala off its throne as Britain’s favourite curry? True story. Frankly, once you’ve tasted the BOSH! plant-based jalfrezi you’ll understand why.A great Friday night dinner idea to be enjoyed with friends.
Serves
Ingredients
For the curry
<item-todo-done>4 tbsp sunflower oil - or olive oil<item-todo-done><item-todo-done>3 tbsp curry powder<item-todo-done><item-todo-done>8 tbsp tomato purée<item-todo-done><item-todo-done>1 large aubergine<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>5 green bird's-eye chillies<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done> small bunch of coriander<item-todo-done><item-todo-done>12 cherry tomatoes<item-todo-done><item-todo-done>1 tsp garam masala<item-todo-done><item-todo-done> ½-2 tsp hot chilli powder<item-todo-done><item-todo-done>500g cooked basmati rice to serve - or used 2 x 250g bags microwavable basmati rice<item-todo-done><item-todo-done> salt to taste<item-todo-done>
For the stock
<item-todo-done>1 tbsp sunflower oil - or olive oil<item-todo-done><item-todo-done>500ml water<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>5cm piece of fresh ginger<item-todo-done><item-todo-done>5 garlic cloves<item-todo-done><item-todo-done>3 cherry tomatoes<item-todo-done><item-todo-done>500ml water<item-todo-done><item-todo-done>½ red chilli<item-todo-done><item-todo-done>¼ tsp ground coriander<item-todo-done><item-todo-done>¼ tsp ground cumin<item-todo-done><item-todo-done>¼ tsp ground fenugreek<item-todo-done><item-todo-done>¼ tsp ground turmeric<item-todo-done><item-todo-done>¼ tsp paprika<item-todo-done>
Before you start
Preheat grill to 200°C | Baking tray | Fine grater or microplane | Medium saucepan | Powerful blender
First cook the aubergine
- Trim the aubergine and cut it into 2cm chunks
- Spread over the baking tray. Sprinkle with 2 tablespoons 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
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 water to make a paste
Finely chop the red chilli and tomatoes
- Pour the oil into the saucepan
- Add the onions 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
Back to the curry
- Peel and finely slice the onion
- Cut the pepper in half and cut out the stem and seeds, then finely slice
- Pick the leaves from the coriander
- Finely chop the stems and roughly chop the leaves
- Trim and finely slice two of the chillies
- Quarter the tomatoes
Pour the remaining oil into the clean saucepan
- Place over a 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
- Add the curry powder, garam masala, 1/4 teaspoon 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 10 minutes, stirring frequently, until slightly thickened
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