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or jal·fra·zi  (jäl&-frā′zē)
A style of curry made with onion, tomato, and green chiles.
Being or served with a curry of onion, tomato, and green chiles: chicken jalfrezi.

[Anglo-Indian, leftover meat fried in a dry sauce of chiles and onions, perhaps from colloquial Bengali jhālpharezī : Bengali jhāl, hot, spicy (from Middle Indic *jhāla-, perhaps from a dialectal variant of Sanskrit kṣāra-, burning, hot; see dhegwh- in Indo-European roots) + Hindi and Urdu parhezī, forming part of a diet, abstemious (from parhez, abstention, from Persian parhēz, verbal noun of parhēkhtan, to abstain, from Middle Persian pahrēxtan, from Old Iranian *pati-raič- (attested in Avestan paiti-raēč-, to leave behind) *pati, against, opposite + *raič-, to leave; see leikw- in Indo-European roots). Alternatively, Anglo-Indian ultimately from Bengali jhāl, hot, spicy + Persian farēz, dried meat, peeling, shaving.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.


a medium-hot curry made with green chillies
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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References in periodicals archive ?
Sainsbury's Chicken Jalfrazi (500g) 708 calories and 26.8g of fat
There were families, groups of mates, girlie tables, blokes on their own gorging on jalfrazi. There's a ridiculously well priced bar but no one bats an eyelid if you ask for tap water, which comes in big bottles.
On to main courses and you'll find special garlic fishes, balti choices, special mixes, jalfrazi, tandoori specials and premier selections which include exotic meats such as ostrich and venison served on a sizzler or karahi.
For mains he went for a slightly milder dish - chicken jalfrazi (pounds 4.25) and plain naan (pounds 1.30) - which he liked although he said there were slightly too many onions.
Subsequent dishes of a potato curry, (admirably al dente) vegetable jalfrazi and lamb curry were mediocre, their spicing rather crude.
Mains: All the Indian favourites appear on the menu, including tandoori dishes, biryani, plain, madras, vindaloo, malayan, kurma, dansak, jalfrazi, bhuna and baltis.
Think you have to take a trip to your favorite Indian restaurant to enjoy exotic dishes like Dal Makhani, Navratan Korma, or Vegetable Jalfrazi?
The chicken jalfrazi would have benefited from more veg (onions and peppers) and the meat was overcooked.
Ewan, meanwhile, was tucking manfully into chicken jalfrazi.
Instead, I opted for a lentil-based prawn dhansak (pounds 6) while my companion chose a mild chicken jalfrazi pounds 6.50).