CLASSICS REVISITED: JALFREZI FRENZY

Having blogged for nearly a year now, I'm always pushing myself to try new things and I think my abilities at both writing and cooking have improved so much since then which always goes to show that practice makes perfect. I've been looking over past recipes and started thinking "I could really make some improvements on these". My original recipes will be great for kitchen novices but here is the first of my revisited classic recipes which add that little extra for more experienced foodies wanted to push themselves; my veggie jalfrezi.

My original jalfrezi frenzy recipe was great for newbies who wanted to make a new year diet friendly curry from scratch. This reinterpretation add more spice, refined technique and additional flourish such as the toasted nigella seeds and coriander garnish, guaranteed to impress.

So let's talk through it again. First lets talk chili. I like my curry quite hot so Ive chucked in 3 chilies, seeds and all. Adjust this how you see fit for you taste either by adding more or less or you can deseed them as well if you wish. Give it a taste whilst it simmering and you can add more is its too mild or a dollop of Creme Fraiche if it's blowing your head off.

Of course as this is a veggie dish I'm using Quorn chicken pieces for the old protein. Other meat supplements are available or if you can live without it then chunk in a bit of meat instead. I'd use chicken myself, just pop it in at the same time you would the Quorn pieces in this recipe and fry for about five minutes and they should cook through during the summer stage.

Nigella seeds are an easy way to add a bit of extra flavor and texture to a curry dish although they can be quite hard to get hold of. If you can find them in your local supermarket then take a look in specialist food stores or on the spice stall of large markets (I found mine at Borough market). It's worth hunting them out, trust me!

This is a great meal for popping in your popping in a slow cooker too. Pop the curry in as you get to the simmer stage and leave for a few hours and those spices will get more intense and scrummy.

So here it comes, my jazzed up jalfrezi. If your feeling adventurous in the kitchen one day and are in the mood for a curry then give it a whirl!

Veggie Jalfrezi

2 Diced Red Onions

2 Finely Chopped Chili (With Seeds)

4 Grated Cloves Of Garlic
Thumb Sized Piece Of Grated Of Ginger
Handfull Chopped Mushrooms
2 Diced Red Peppers

1 Tsp Garam Masala

1 Tsp Ground Coriander

1 Tsp Turmeric
1 Tbsp Cumin Seeds

Pinch Of Salt, Pepper And Sugar

200g Quorn Pieces

1 Tin Of Chopped Tomatoes

1 Vegetable Stock Cube

1 Tsp Caster Sugar

Handfull Chopped Fresh Coriander

1 Tbsp Nigella Seeds

1. In a lightly oiled pan on a medium heat throw in your onions, chilli, garlic and ginger and fry until your onions are beginning to soften slightly. Stir frequently so that the garlic doesn't catch on the pan.
2. Add in the mushrooms, peppers, garam masala, ground coriander, turmeric and cumin seeds with a hint of salt and pepper and keep stirring until the peppers begin to soften slightly.
3. Throw in the Quorn pieces and fry for around five minutes until they have become stained with those beautiful spices.
4. Add the tomatoes, sugar and crumble in the stock cube with enough warm water so the curry sauce is just above the veg. Bring to a boil and then cover and reduce to a simmer for 20 minutes until the sauce has reduced and thickened. Taste and season if you think it's required.
5. Use the simmer time to prepare your rice and chop your fresh coriander to serve. 5 minutes before your ready to plate up, fry the nigella seeds in a dry pan on a high heat for one minute to release their flavors.

When your ready to serve, spoon rice onto your plate followed by a big ladle of the curry and garnish with the nigella seeds and coriander. That added garnish really makes the curry pop off the plate and wow your guests whilst the chili and the spices will all of blended together into a beautiful sauce which will make your tastebuds pop. Remember to get your naan bread on too to pop up all that delicious curry sauce.

Revisit this classic and get yourself whipped up into a curry frenzy!