The Jhal Frezi (Jhalfrezi or Jalfrezi) is a delicious but simple dish to cook. The thick spice gravy that coats the meat or chicken is characteristic of Bengali cuisine which is known for its spicyness.

Authentic Bengali recipes are difficult to find outside of Bengali kitchens, although certain dishes are popular, for example, the jhalfrezi and the prawn malai curry. Seafood and fresh fish are a great favourite with Bengalis, and a dazzling array of curries have been devised to cook these meats. Mustard seeds are added to many recipes, so are poppy seeds, and these are flavours highly unique to the Bengali curries.

Unlike other Indian curries, Bengali curries differ from the other recipes in depending on the addition of spices and herbs, as well as fresh ginger and garlic during different stages of cooking to bring out the final fantastic flavour.

The typical Restaurant Jhal Frezi is spiced to make it a medium curry, if you would like to make it a mild or hot curry we can adjust the level of spices accordingly.

The recipe is will take you through the process step by step, it has only seven ingredients that you have to supply (apart from our spice blends, salt and water) and the recipe has only six clear and easy steps. This is one of the simplest yet most rewarding recipe that all cooks from novices to masterchefs can easily manage.

The spice blend serves 10 to 12, and for convenience this comes in two packages if you want to make two smaller meals.

Lastly the spice blend works with any meat or vegetable main ingredient, I have personally tested it with chicken, turkey, beef, lamb, lean pork (my favourite), white firm fleshed fish (cod, monkfish etc), lobster, prawns, and many many seasonal vegetables and beans (cauliflower, courgette, broccoli, chickpea, sweet potato etc etc etc).