A classic and versatile curry with savoury tones from cumin, curry leaves and fenugreek (methi). An ideal weeknight meal for two!
For an indulgently rich and sweet finish, try adding creamed coconut. Looking for a thinner curry? We recommend adding half a tin of coconut milk for a dish which suits fish beautifully! The Jalfrezi is perfect for experimenting with - really make it your own!
Try it with: A classic dish with chicken, but we love ours with aubergine, courgette and broad beans!
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Ground Spices, Salt, Water, Tomato Puree, Maize Flour, MUSTARD Powder, Food Acids: Acetic Acid, Citric Acid, Lactic Acid, Sugar, Tamarind, Garlic Powder), Garlic Flakes, Spices, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fenugreek Leaves, Fresh Chilli, Fresh Curry Leave
Contains: WHEAT Flour, MUSTARD.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
Ideas and inspiration to make your Jalfrezi perfect for you.
An alternative recipe using our Jalfrezi Curry Pack, with creamed coconut and tomatoes.
Organic coconut milk made from pressed coconut kernels.
Not sure when to use coconut milk? Don't understand the difference between creamed coconut and coconut milk? We've got you covered...
Organic creamed coconut for use in Indian, Thai and Caribbean dishes.