![]() Chicken jalfrezi | |
Alternative names | Jhal frezi |
---|---|
Type | Curry |
Course | Main |
Region or state | Bengal[1] |
Associatedcuisine | Indian,Bangladeshi,Pakistani |
Serving temperature | Hot |
Main ingredients | Greenchillies;meat,seafood,vegetables orpaneer |
Jalfrezi (/dʒælˈfreɪzi/; Bengali:ঝালফ্রেজী; alsojhal frezi,jaffrazi, and many other alternative spellings) is a stir-friedcurry dish originating inBengal 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 greenchilli peppers.[4] Common further ingredients include bell peppers, onions and tomatoes.
Jalfrezi recipes appeared in cookbooks ofBritish India as a way of using upleftovers by frying them with chilli and onion.[5] This English-language usagederived from thecolloquialBengali termjhāl 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 byChinese 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 alongsidepulao.[2]
In a survey in 2011, jalfrezi was rated the most popular dish in UK Indian and broader South Asian restaurants.[11][12]
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