Jalfrezi brings together onions, red and green peppers, green chillies and fresh coriander to create a flavourful, colourful curry, quickly sautéed to preserve the crunch of the vegetables. Moderately to properly spicy, it wins over with its freshness and bold character, an ideal classic for those who love curries with a bit of zing and varied textures.
A dish with a story
Jalfrezi is said to have originated in colonial Bengal as a way of using up leftover meat, sautéed with vegetables and spices to give it a second life.
Popularised by the Bengali diaspora in the UK, it became a pillar of British tandoori houses from the 20th century onwards.
Today one of the most-ordered curries in Europe, prized for its freshness and its lightly sautéed rather than long-simmered character.
The Jalfrezi-as-“leftovers dish” story is a widely told legend, but hard to verify with certainty: we share it with you, without guarantee of accuracy.
Frequently asked questions
Is Jalfrezi spicy?+
It’s moderate to properly spicy (2 chillies), with lovely freshness from the vegetables.
Which protein should I choose?+
Available with chicken, lamb, beef, chicken tikka, king prawns or in a plant-based/paneer version.
Does the dish contain a lot of vegetables?+
Yes, peppers and onions are generously present, for a texture that’s both sautéed and crunchy.
Reviews
There are no reviews yet.