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. Then I made the base for the curry and added the duck right at the end before serving. This helps ensure that the meat is not over cooked and the vegetables are cooked but still nice and crisp.
I recommend doing the same. Make your base curry and then add duck or pre-cooked prawns, chicken, beef or anything else you fancy.
By the way jalfrezi means “quick dry stir fry” which is exactly what we’re going to do here. You could mix the duck into the sauce but I like to serve the tender, quite rare duck pieces on top. It’s so nice to take a piece and just dip it into the sauce before making it disappear. The sauce goes well with rice and/or naans.
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- 2 tablespoons vegetable oil
- 4 duck breasts - skinned
- 3 onions – two finely chopped and one sliced thinly
- 3 tomatoes – two diced and one quartered
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon tomato paste
- 2 tablespoons garlic slivers
- 2 tablespoons balti masala
- 2 tablespoons garam masala
- 1 tablespoon cumin
- 2 green chillies – sliced thinly
- 1 red pepper (capsicum)
- 1 yellow pepper (capsicum)
- 150ml chicken stock or water
- 3 tablespoons finely chopped fresh coriander
- Salt and pepper 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.
- Set aside to rest while you make the curry.
- Top up the oil if necessary and then add the chopped onions.
- Fry until the onions are soft and translucent.
- Now add the garlic and ginger pastes and fry for a further 30 seconds.
- Add the garam masala, balti masala and cumin and stir to coat the vegetables.
- Pour in the diced tomatoes and tomato paste and stir to combine.
- Toss in the garlic slivers, green chillies, peppers and sliced onions.
- Fry until the vegetables are just cooked through but still crisp.
- Top with the stock or water and simmer for about three minutes.
- To finish, slice the duck into bite sized pieces and add them to the curry.
- Season with salt and pepper to taste and garnish with the coriander to serve.
The cast iron balti pan used to make this recipe was supplied to me by Le Creuset. It is the best I’ve ever used and highly recommend it.
The duck used in this recipe was supplied to me free of charge by Gressingham Duck. Amazing!