Vegetable Jalfrezi – served here with a second curry made of lentils and spinach with fenugreek.
It didn’t seem to matter what I added to my curry, it never seemed to come out quite like the restaurants. So in desperation one day, I tried a new approach to really maximise the flavours, and it worked!
This recipe captures the tangy flavours of curry house jalfrezi. It’s so tasty… but beware it is laced with raw chillies! The trick is adding lots of the flavoursome ingredients right near the end of cooking…
Serves 4 if accompanied with rice and/or breads.
Chilli Garlic Sauce 