Turkey Jhalfarzi (Jhalfraezi)
The word ‘Jhalfarzi’ is also spelt ‘Jhalfraezi’ but is often referred to in the UK as something very red in colour, very hot and quite wet. The actually term denotes ‘to look like’ meaning that the dish may look hot but need not be so. It is most often rather dry and is something that should be put together rather quickly almost like an Indian stir-fry.
Serves: 2
Preparation Time: 10 minutes, plus 1 hour marinating
Cooking Time: 15 mins
Ingredients
200-250g British Turkey breast fillet, cut into strips
50g green pepper, finely sliced
50g red pepper, finely sliced
3-4 spring onions, finely sliced
1 inch fresh ginger, peeled & grated
2-3 cloves garlic, finely chopped
1 medium plum tomato, deseeded and chopped
1-2 hot green chillies, finely sliced
1 tsp coriander powder
¾ tsp cumin powder
½ tsp turmeric powder
1 tsp lime juice
2 tbsps fresh coriander
1 tsp red chilli powder
Salt, to season
2-3 tbsp sunflower or rapeseed oil
Method
Place turkey in a bowl and toss with the powdered spices and lime juice. Leave to marinate in the refrigerator for at least an hour
Heat a wok or frying pan large enough to hold all the ingredients until really hot and add the oil.
When the oil begins to smoke, add the marinated turkey. Toss or stir quickly a couple of times but do not agitate the pan too much or the meat will begin to give off moisture and stew rather than to sauté.
Toss every now and again so that all the meat colours evenly and use a wooden spoon or spatula to scrape the bottom of the pan to prevent any liquid from sticking and burning.
Once the meat has browned add the ginger and garlic and continue to sauté for a minute or so.
Add all the remaining ingredients except the coriander, season with salt and continue to sauté, tossing and stirring well.
Check the seasoning and remove from the heat.
Garnish with chopped coriander and serve with vegetables and either rice or Indian bread and salad.