15 September 2018 Lorraine 2Comment
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Growing up we never heard of a dish called Jalfrezi,  If we wanted spicy we had to settle for our mums South African way of cooking, it’s the only way we knew. I guess we didn’t know what we were missing out on, after cooking this Salmon Jalfrezi there was no turning back, we are hooked.

We also didn’t have many authentic Indian restaurants in South Africa, back in the day, no I’m not that old but let’s just say it was a while ago. Today we have authentic Indian restaurants all over Johannesburg and I’m sure in other cities too.  It’s how we’ve been introduced to many of the Indian dishes we’ve never heard of before.

My hubby has been a fan of Jalfrezi, since he first tasted it at a restaurant and I think I only ever tried cooking it once before. I thought today was a good day to try it again,  this is a stir-fried dish consisting of onion, tomatoes, green chilli and bell peppers.  I have read though that the Jalfrezi was originated by the British in India, it’s how they curried their cold meat. We don’t mind how it was created, it’s super delicious and I love the slight crunchiness of the onion and bell pepper. I also love the use of fresh chilli in my Indian dishes so this ticked all the right boxes for me. The cherry on the top is that this Salmon Jalfrezi is so quick and easy to prepare.

You can adjust the amount of chilli, we love everything hot so it was perfect for us.  Can be served with rice or naan bread.

Salmon marinated with Indian spice and stir-fried with onion, chilli and pepperHere’s more of my Seafood Recipes:

Creamy Fish Bake

Prawn Coconut Curry

Salmon Jalfrezi

Salmon marinated with Indian Spices and stir-fried with Onion, Chilli and Peppers
Course MAIN COURSES
Cuisine Indian
Servings 2

Ingredients

  • 270 gram salmon cut into cubes
  • 1/2 tspn ground cumin
  • 1 tspn Kashmiri chilli powder
  • 1 large garlic clove minced
  • 1/4 tspn turmeric
  • salt
  • 1 onion half, finely chopped and the other half cut into big cubes
  • 1 large garlic clove minced
  • 1/4 tspn ginger paste
  • 1/4 tspn turmeric
  • 1 tspn Kashmiri chilli powder
  • 1/2 tspn garam masala
  • 1/2 cup green bell pepper cut into cubes (optional)
  • 3 green chilli
  • 2 roma tomatoes blanched and chopped into cubes
  • juice of half lemon
  • 3 tbsp light olive oil, vegetable oil or ghee

Instructions

  • Marinate the salmon with the cumin, chilli powder, turmeric, salt and garlic. Refrigerate for half an hour.
  • Heat oil in a pan. Flash fry the fish and set aside
  • In the same pan, fry the finely sliced onion until it's slightly brown, add the garlic and ginger. Add the tomato and cook until soft, about 5 minutes.
  • Add the turmeric, chill powder, and garam masala. Cook for a minute
  • Add the bell pepper, cubed onion and chilli. Add a few drops of water and allow to cook for about 8 minutes or until peppers are just cooked. Will still have a little crunch. If you prefer a more saucy dish add about a 1/4 cup of water when adding the onion and peppers.
  • Drizzle the juice of half a lemon over the fish and serve. Can be served with rice or naan bread


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