The curry made by stir-frying meat, fish, paneer or vegetables with peppers and spices is Jalfrezi.
Jalfrezi is defined by its relatively dry, fast stir-fried preparation rather than a heavy, slow-cooked sauce. Common versions combine the main ingredient with green chilli peppers, onions and tomatoes, producing a dish that is often hotter and more sharply flavoured than creamy curries such as korma.
The dish developed in Bengal during the British Raj and was associated with frying leftover meat with chilli and onion. Its stir-frying method has also been linked to Chinese labourers who worked on Assam tea plantations in the 1830s.
The name has several spellings, including jhal frezi and jaffrazi. Despite its Anglo-Indian history, the modern British restaurant version is not identical everywhere: some versions have thick gravy, while others are nearly dry. In a 2011 survey, it was rated the most popular dish in UK Indian restaurants.