FROM RO’S KITCHEN · NOSH ROCKS COOKBOOK
Simple, Delicious Rogan Josh
A flexible, aromatic sauce full of warming spices, ready for your choice of protein.
Ingredients
Method
- Melt 1–2 tablespoons of ghee and fry the onion, garlic and ginger until the onion has softened.
- Lower the heat and add the spices, except the garam masala. Fry for 2–3 minutes, adding more ghee if needed.
- Add the water, passata and salt. Cover and simmer for about 10 minutes, until thickened.
- Add prawns, fish or nuts and allow to marinate for at least 30 minutes. For chicken or other meat, sauté separately in ghee until cooked, then add to the sauce.
- Heat gently, remove from the heat and stir in the cream, crème fraîche, coconut milk or yoghurt.
- In a separate pan, melt a little ghee and toast the garam masala for a few seconds. Add to the curry, then stir in the fresh coriander.
Notes
Serve with sautéed low-oxalate vegetables, cauliflower rice or next-day Indian fried rice.
Read Ro’s original kitchen notes
Simple, delicious, flexible Rogan Josh Sauce
Indian food is not only amazingly delicious and nutritious, many of the ingredients are thought to have aphrodisiac, anti-inflammatory and anti-oxidant properties.
These aphrodisiacs are highlighted in red. Rogan Josh also contains garam masala which just means mixed spice. However, all the spices in the Garam Masala have supposedly aphrodisiac properties. For a perfect date night menu, Rojan Josh is one of my favourites. The sauce can be made in advance and your choice of protein added at least 30mins before serving to bathe in and absorb all these incredibly tasty, healthy spices. Serve with a side of delicious, nutritious, spicy green vegetables. If having rice, prepare the previous night to create resistant starch. Add a small handful of lentils with 5-6 cloves and cardamons to improve the flavour and nutritional value. In fact, most Indian dishes are best prepared in advance to allow the aromas and tastes to really permeate through the food.
Ingredients
- 1 medium onion
- 2-3tbsps of Ghee- 3 if using dryish protein
- ½ tbsp ground cumin
- ½ tbsp ground coriander
- ¼ tsp white pepper
- ½ tsp chilli powder
- 5 cm root ginger
- 2 cloves garlic
- 125ml, 1/2 cup tomato passata- no extra added ingredients. I like the Alnatura brand in Migros
- 250ml, 1 cup water
- 50ml, 2.5 tbsps of cream, crème fraiche, coconut milk or yoghurt
- 1 tsp Garam Masala: Cardamons, cloves, cinnamon and nutmeg
- ½ tsp salt or to taste
Method: Melt 1-2tbsps ghee and fry the onions, garlic and ginger until onions softened
Lower heat to a minimum and add the spices (except garam masala) and fry for 2-3 minutes. Add more ghee if necessary.
Add the water, tomato passata and the salt. Cover and simmer for approx. 10mins until thickened. Add prawns, fish or nuts and allow to marinate for at least 30mins. For chicken or other meat, sautée in ghee until ready and add to the sauce, to marinate
Once marinated, heat gently, then remove from the heat and stir in the ‘cream’.
In a separate pan, melt the ghee and add the garam masala and toast for a few seconds. Add this to the curry.
Finally chop and stir in some fresh coriander leaves. Serve with a side of sautéed low-oxalate veg, cauliflower ‘rice’ or next day Indian Fried Rice- DELICIOUS!