Turkey Jalfrezi

Turkey Jalfrezi

Image credit Immediate Media

 Preparation time

5 mins 
Cooking time
 20 mins
Serves
Serves 2

Heat 
Hot

 

The Jalfrezi can trace it's roots back to the Raj. Ingenious Indian chefs would fry leftover Sunday roasts in spice for their colonial diners.

"Jhal" and "frezi"in Bangla can be translated as "hot-fry".

It therefore seems fitting that the most famous Sunday Roast of the year (Christmas dinner) should be given the Jalfrezi treatment come Boxing day.

Our Turkey curry recipe features a cranberry sauce hit to keep the festive vibes going and help you reclaim cupboard space.

 

Ingredients

 Turkey Jalfrezi

With Boom's Jalfrezi Curry Kit

Skip to prep for the curry. 

Pick up this curry kit in our Shop.

    Without Boom's Jalfrezi Curry Kit 

    If you don't have our kit you will need to prepare the following:

      • Korma spice mix - 3tsps. Ours contains a blend of:
      • Chilli powder
      • Tumeric
      • Corinader powder
      • Paprika
      • Cumin
      • Garlic powder
      • Fenugreek
      • Ginger powder
      • Green cardamom
      • Mustard
      • Black pepper
      • Fennel
    • 3 Finger chillies - red or green 
    • Onion base gravy. Our Boom base contains:

      • Onion

      •  

        Tomato
      • Garlic
      • Boom's Garam masala
      • Coriander leaf

    Prep for the curry

      • 3 tbsp of veg oil
      • 300g left over turkey 
      • Onion cut into shield shaped chunks
      • Green pepper, again cut into shield shaped chunks
      • A tomato or tin of tin of tomatoes 
      • 1 tbsp tomato puree
      • 300g left over roast potatoes or veg
      • A large garlic clove crushed
      • 2 tbsp cranberry sauce
      • 1/2 a tsp salt
      • Handful of fresh coriander (optional)
      • Something to serve it with (rice/naan/chapati)
      • For my stepdad's dirty hack consider a tin of condensed milk 

       

        Method

        1. Dilute Boom Base™ and chillies with 300ml of boiling water, stir and leave for 10 mins

        2.  Add oil to pan and turn to medium/high heat

        3. Add onion and green pepper and fry for a couple of minutes

        4. Add crushed garlic and fry for a minute

        5. Take pan off heat and stir in Boom Spice Mix 

        6. Return pan to heat, add 1 tbsp tomato puree and fry for a few seconds  

        7. Add a splash of Boom Base to stop spices burning

        8. Add everything else - Turkey, Tomato, Roast Veg and rest of the Boom Base

        9. Add cranberry sauce and 1/2 tsp salt 

        Dirty Tip: My stepdad Will, likes adding a tin of condensed milk to his boxing day curries. I know the tins come in irregular sizes so taste as you go. 

        10. Simmer until curry has reduced down to desired thickness. Stir in a handful of chopped coriander before serving with rice/naan/chapati and more cranberry sauce. Boom. 💥 

         

        Nutrition and allergy advice for Jalfrezi Curry Kit

        All natural, gluten free, vegan friendly, zero sugar & salt (added to taste by the curry curator). MSG free, preservative free and no artificial colouring. 

         NUTRITION Per 100g Per 1/2 pack
        ENERGY (kJ)
        1052
        137
        ENERGY (kcal)         		287 37
        FAT 7.7 1
        of which saturates 0.5 0.1
        CARBOHYDRATE 51.7 6.7
        of which sugars 1.7 0.2
        FIBRE 7.3 0.9
        PROTIEN 11.8 1.5
        SALT 0.6 0.1


        Ingredients

        Boom Base: Onion, Tomato, Garlic, Spices, Coriander leaf.

        Boom Spice Mix:  Chilli powder, Turmeric, Paprika, Cumin, Garlic powder, Fenugreek, Ginger powder, Green cardamom, Mustard, Black pepper, Fennel. Whole spices: Cinnamon, Green cardamom, Clove. 

        Boom Finger Chillies

        Allergens

        Made in an environment that contains nuts. Contains Mustard.

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