The Jalfrezi starts with Chicken/Meat that is first marinated then fried in hot oil and added to a thick sauce finished off with various vegetables and amounts of chilli. Although this dish is rarely found in India it is a common sight in the British Indian restaurant and is offered in various heat levels.
A fragrant, fairly hot and simple curry originating from the south of India. Not quite as hot as the vindaloo. Madras can be made 1-2 days in advance which will enhance the flavour. A good squeeze of lemon and a handful of fresh coriander goes very well when added during the last minute of cooking .
A very light and refreshing curry. Quite hot (as is the case with most Hyderabadi curries) but can be made slightly more subtle with dried fruits, which can be added just after the addition of the meat, producing a very interesting texture.
In India, goat meat would be used in this recipe but I have used lamb on the bone purely as it is easier to obtain in the U.K. (although any meat can be used in this dish). In India it’s fiery hot but I have toned it down just a little. Don't be fooled though as it is still extremely hot.
From the regions of Goa comes this very hot dish with plentiful amounts of chilli, spices and tomato. It can be made with meat, prawns, or chicken but pork was the choice of the day when the Portuguese first introduced it. Par boiled potato can be added towards the end of the cooking time.