Dry and Spicy Curry

20 mins (prep 10, cooking 10)
8 ingredients
1 servings
Also called jhalfarazie or jalfrezi, this is a method of using up leftovers. Some cooks prefer to use at least two kinds of meat and fish. From "Indian & Chinese Cooking from the Himalayan Rim," by Copeland Marks.

Categories:  served-hot , for-1-or-2 , 3-steps-or-less , taste~mood , quick , indian , equipment , curries , leftovers , time-to-make , <-30-mins , easy , presentation , main-dish , meat , number-of-servings , savory , stove-top ,
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Serving Size (170.13 g)
Servings 1
Amount per Serving
Calories 373.63 Calories from Fat 294.39
% Daily Value *
Total Fat 32.71g 50.32%
Saturated Fat 2.8g 14.01%
Trans Fat 0.76g %
Cholesterol 29.58mg 9.86%
Sodium 1203.68mg 50.15%
Total Carbohydrate 9.95g 3.32%
Dietary Fiber 8.51 g 34.06%
Sugars 0.41 g %
Protein 14.25g 28.49%
Vitamin A 2.81IU% Vitamin C 0.62mg%
Calcium 92.59mg% Iron 3.52mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small onion, hot green chili, thinly sliced