Jalfrezi

This is the season for cozy curries like this Jalfrezi (I made it with shrimp but you can use chickpeas for a vegan option) – literally a hug in a bowl.

I hope it soothes your belly and soul as we get ready to close out this wild ride of a year.

RECIPE

Yield
4 servings

Ingredients

• 1/2 tsp cumin seeds
• 1/4 tsp coriander seeds
• a pinch fenugreek seeds (optional)
• 1.5 tbsp oil
• 1 small chopped red onion
• 3 minced cloves of garlic
• 1 tsp minced ginger
• 1 green chili (sliced lengthwise)
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp garam masala
• a pinch of cayenne
• 2 cups crushed tomatoes
• salt and pepper
• 2 chopped bell peppers
• 1 tbsp sugar
• 1 lb shrimp

• fresh cilantro
• a dusting of garam masala

Method

Add cumin seeds, coriander seeds and fenugreek seeds with oil on medium high heat until they sizzle, about a minute.

Add onion and cook for 10 minutes until golden brown.

Add garlic, ginger and green chili and cook for a minute.

Add turmeric, ground cumin, ground coriander, garam masala and cayenne. Sauté for a minute.

Add tomatoes and sauté for a minute, then add salt and pepper, a cup of water and bell peppers. Cover and cook until softened, about 5 minutes.

Add sugar, shrimp tossed with some turmeric and salt and cook for 3-5 minutes until the shrimp are opaque.

Adjust salt and spices to taste.

Finish with fresh cilantro and a dusting of garam masala. Serve with rice or flatbread.