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jal·fre·zior 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.]
a medium-hot curry made with green chillies