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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Also called jhalfarazie or jalfrezi, this is a method of using up leftovers. Some cooks prefer to use at least two kinds of meat and fish. From Indian & Chinese Cooking from the Himalayan Rim, by Copeland Marks. Ingredients:
2 tablespoons ghee or 2 tablespoons vegetable oil |
1 small onion, thinly sliced (1/3 cup) |
1 tablespoon curry powder |
1/2 teaspoon hot red chili powder or 1/2 teaspoon thinly sliced hot green chili pepper |
1/4 cup cooked beef, lamb, chicken or 1/4 cup fish, cut into 1/2-inch cubes |
1/2 teaspoon salt |
1/4 cup water |
Directions:
1. Heat the ghee or oil in a pan and stir-fry the onion over moderate heat until crisp and light brown. Do not burn. Add the curry powder, chili, and the cooked meat or fish and mix well. Add the salt and water and cook for 5 minutes as a rich, brown sauce develops.
2. Serve warm with rice.
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