Alternative names | Jhal frezi |
---|---|
Type | Curry |
Course | Main |
Place of origin | Bangladesh [1] |
Region or state | Bengal [1] |
Associated cuisine | India, Bangladeshi, Pakistan |
Serving temperature | Hot |
Main ingredients | Green chillies; meat, seafood, vegetables or paneer |
Jalfrezi (Bengali: ঝালফ্রেজী; also jhal frezi, jaffrazi, and many other alternative spellings) is a stir-fried curry dish originating in Bengal and popular throughout South Asia. [2] Jalfrezi means "hot-fry". [3] 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. [4] Common further ingredients include bell peppers, onions and tomatoes.
Jalfrezi recipes appeared in cookbooks of British India as a way of using up leftovers by frying them with chilli and onion. [5] This English-language usage derived from the colloquial Bengali term jhāl porhezī: jhāl means spicy food; porhezī means suitable for a diet. [6] [7] Jalfrezi is usually prepared by stir-frying ingredients, a technique introduced to the region by Chinese cuisine.
Jalfrezi is typically made from green peppers, onions, and tomatoes. [8] Additional ingredients include spices like paprika and coriander. [9] Vegetables or meat are then stir-fried into the mix. [10] Jalfrezi is often served alongside pulao. [2]
In a survey in 2011, jalfrezi was rated the most popular dish in UK Indian and broader South Asian restaurants. [11] [12]