Beef Jalfrezi (Chilli Fry)

A no blend Anglo-Indian main meal or side dish that is uncomplicated, rustic on
the presentation, mildly spicy but utterly delicious. A favourite introduction
recipe for those kids who are shy of hot curries, as this Beef Jalfrezi has the
perfect mix of spices for the best possible flavour for a home cooked curry
dish. The level of spice can be tweaked depending upon your love of heat! The
beef cubes soak up the spices during slow cooking, while the scraggly bits of
caramelised onions add a sweet savoury flavour on the tastebuds. It’s yummy,
it’s easy! This is a recipe to keep!

Servings: 2

Author:

Prep Time
30 minutes

Cook Time
1 hour

Total Time
1 hour, 30 minutes

Course:

Cuisine:

Indian Goan Mangalorean Anglo Indian British Indian fusion

Keywords:

chilli Beef Chilli Fry dry meat dish

Instructions

1 Place meat in a medium size non-stick saucepan which has a lid. Add pepper,
garam masala powder, ginger, garlic and salt. Add 2 cups of water and stir to
combine. Place on medium heat, pop the lid and bring to the boil. Reduce heat to
low and cook for 45-55 minutes or until meat is tender, stirring from time to
time. After 20 minutes of cooking, add 1 cup water, stir quickly and close lid.
Top up water by ½ cup increments from time to time (particularly after 30
minutes of cooking) until the meat is cooked to your liking. This is a dry dish,
so you should have just enough gravy to coat the pieces but no runny curry.
2 In the last 15 minutes of your cooking, heat a large non-stick shallow frying
pan with oil on medium. Fry potatoes until golden brown (takes approx. 6-8
minutes if potatoes are at room temperature). Remove using a slotted spoon and
add them directly to the pan with the meat. Stir gently to combine.
3 Next, fry the Kashmiri chillies until deep red in colour. This takes only a
couple of seconds as the oil is still hot after frying the potatoes. Do not burn
as the flavour of the dish changes if they burn (NOTE: if they burn, discard the
chillies and start again). Remove with a slotted spoon and add directly to the
meat, keeping a couple of the halves for the garnish. Stir gently. Remove from
heat if the meat is tender. Otherwise, continue to cook on very low heat,
ensuring the potatoes are not overcooked!
4 Next, in the remaining oil, fry the onions until golden brown (takes 8-12
minutes). Pour the oil and the onions over the meat. Add vinegar and sugar and
stir well to combine. Season to taste, if required. If the meat is off heat,
return to heat and simmer gently for 2 minutes for the vinegar flavours to be
absorbed.
5 Best served immediately, with hot steamed white rice and dhal. Also, delicious
served with rice and spinach thel piyav (spinach with oil and onion). You may
serve with roti or any other wheat breads.

Beef Jalfrezi (Chilli Fry)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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