rogue ‘n’ spice
Rogan meaning red colour Josh meaning passion or heat.
Inspired by the Kashmiri region, this curry isn’t a chilli laden curry but harbours an appealingly bold flavour.
By varying just a few ingredients this curry can be adapted to vegan, vegetarian, meat and pescatarian dishes.
this recipe calls for
Serves 4 people
- 1 kg veggies or meat – sliced
- 3 tbsp plant-based oil of choice or ghee
- 1 large onion – diced
- 1-2 cloves of garlic – diced
- 2 cm of ginger – diced
- 400 g tin of diced tomatoes
- 1 cup of water or stock
- Coriander or baby spinach for garnishing
- Plain basmati rice cooked with a kaffir lime leaf is amazing
- Indian style pickles and chutneys go perfect with this
- Perfect with a few pappadum, roti, or flatbread
Heat oil or ghee in a large frypan over high heat until very hot.
Add onion, garlic and ginger, cook stirring until soft and aromatic.
Add the whole spices and stir constantly for 3 minutes or until aromatic.
Add the ground spices and cook, stirring constantly for 3 minutes.
Reduce heat to medium, add the can of tomatoes and cook stirring constantly for 5 minutes.
This completes the paste process. For deeper flavour, allow the paste to cool, add meat or veggie and marinate for at least 2 hours.
Add water or stock, meat or veg, heat until boiling then reduce heat to simmer.
Cover and simmer for 20 – 30 minutes or until meat or veggies are cooked.
Perfect with basmati rice, chutney, poppadums, yoghurt, and offtherayles ‘dahl, darl?’.
- Indian cooking is about cooking layers at high temperatures and constant stirring.
- Veggie suggestion – 1 kg roast zucchini and sweet potato.
- Have all ingredients ready so you do not have to leave the stove!
- For a more authentic flavour use ghee.