| Jalfrezi | |
| Alternate Name: | Jhal frezi |
| National Cuisine: | Indian, Bangladeshi, Pakistani |
| Region: | Bengal[1] |
| Course: | Main |
| Type: | Curry |
| Served: | Hot |
| Main Ingredient: | 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] 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.[7] Additional ingredients include spices like paprika and coriander.[8] Vegetables or meat are then stir-fried into the mix.[9] Jalfrezi is often served alongside pulao.
In a survey in 2011, jalfrezi was rated the most popular dish in UK Indian and broader South Asian restaurants.[10] [11]