Like duck meat? You’ll love this duck balti jalfrezi!
Jalfrezi curries are an excellent way to use up leftover meats. That said, I’ve had some pretty amazing jalfrezi baltis that were vegetarian. Although I have used duck here, you could use the meat of your choice or simply leave the meat out.
In the following recipe, I seared the duck first and then set it aside. The duck fat from the skin was used as the oil for frying though a neutral oil such as rapeseed (canola) could also be used.
What exactly is a duck balti jalfrezi?
jalfrezi means “quick dry stir fry” which is exactly what we’re going to do here.
It has been popular since the days of the Raj and prepared in many different ways. The British Indian restaurant (BIR) is my personal favourite.
A balti is only a balti if it is cooked in a sizzling hot balti pan like those found at The Birmingham Balti Bowl Company. You could make this duck balti jalfrezi in another styule pan but it just won’t be the same.
There’s just something about getting that sizzling duck balti jafrezi served to you in the same flaming hot pan it was cooked in!
How to serve a duck balti jalfrezi…
Although some restaurants do otherwise, a balti, any balti is best served with hot naans or rotis.
The End product…
This duck jalfrezi balti is done just like they are at the best balti restaurants.
One thing you will need to make before starting is the essential base sauce. It’s easy to make and is one of the ingredients that makes British curry house curries what they are. Smooth and delicious, the base simmers down and becomes thick.
Perfect for mopping up with naans or chapatis.
Step by step photographs…
If you like this duck balti jalfrezi, you might like to try some of these baltis too…
- 2 tablespoons vegetable oil or duck fat
- 1 duck breast
- 1/2 onion, thinly sliced
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 2 green bird's eye chillies plus more if you like
- 2 tbsp garlic and ginger paste
- 4 tbsp tomato puree
- 1 tbsp mixed powder
- 1 tsp Kashmiri chilli powder
- 300ml (1 1/4 cups) base curry sauce
- 1 tomato, quartered
- 1/2 red onion, finely chopped to garnish
- Finely chopped fresh coriander/cilantro to garnish
- A pinch kasoori methi
- Salt to taste
- Heat the oil in a large balti pan or frying pan over high heat.
- When the oil is hot, sear the duck breasts on both sides. The center should still be pink.
- Remove the skin and slice into bite sized pieces and set aside.
- Top up the oil if necessary. There should be plenty from the duck skin
- Fry until the onions, bell peppers and chillies until the onion is soft and translucent.
- Now add the garlic and ginger pastes and fry for a further 30 seconds.
- Add the ground spices followed by the tomato puree and about half the base sauce.
- Bring this to a simmer and then add the duck and quartered tomatoes. Allow to simmer and scrape any of the sauce that caramelises to the side into the sauce.
- Top up with more sauce and simmer in down until you are happy with the consistency.
- To finish, season with salt to taste and a pinch of kasoori methi (dried fenugreek leaves). Garnish with finely chopped red onion and coriander to serve. I usually throw a few fresh chillies on there too.
- Try it and adjust the ingredients. A nice twist of lime juice tastes amazing.