Go Back
Ro

Simple, Delicious Rogan Josh

A flexible, aromatic sauce full of warming spices, ready for your choice of protein.
Print Recipe Pin Recipe
Course: Main Course
Cuisine: Indian-inspired, Nosh Rocks
Ingredients Method Notes

Ingredients
  

  • 1 medium onion
  • 2 –3 tbsp ghee
  • 1/2 tbsp ground cumin
  • 1/2 tbsp ground coriander
  • 1/4 tsp white pepper
  • 1/2 tsp chilli powder
  • 5 cm root ginger
  • 2 cloves garlic
  • 125 ml 1/2 cup tomato passata, with no added ingredients
  • 250 ml 1 cup water
  • 50 ml about 2 1/2 tbsp cream, crème fraîche, coconut milk or yoghurt
  • 1 tsp garam masala
  • 1/2 tsp salt or to taste
  • 2 tbsp coriander leaves chopped
  • Prawns fish, nuts, chicken or meat of your choice

Method
 

  1. Melt 1–2 tablespoons of ghee and fry the onion, garlic and ginger until the onion has softened.
  2. Lower the heat and add the spices, except the garam masala. Fry for 2–3 minutes, adding more ghee if needed.
  3. Add the water, passata and salt. Cover and simmer for about 10 minutes, until thickened.
  4. 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.
  5. Heat gently, remove from the heat and stir in the cream, crème fraîche, coconut milk or yoghurt.
  6. 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.