Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Rogan Josh => Topic started by: Razor on July 10, 2011, 10:21 PM
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Hi Guy's,
Before we proceed with the recipe, I would just like to say from the outset, that this Rogan Josh is not strictly a typical BIR RJ in the sense that it is NOT a two stage style RJ. I would describe it as a 'modern BIR' style RJ but don't let that put you off, it really is packed with flavour and has plenty of depth, in my humble opinion of course ::)
Here goes.
Chicken Tikka Rogan Josh by Razor
Ingredients
6-8 pieces of cooked chicken tikka, lamb tikka or any preferred meat of your choice.
5 tbs of veg oil (quite a lot I know, but it's a special occasion, go for it)
2 tsp garlic/ginger paste 60:40 ratio
1 tsp of Chewys chilli/coriander paste (handful of green chillies and probably 3 inch of stalks
off the bottom of a bunch or a good handful of chopped coriander, 2 or 3 tbs of veg oil and a pinch of salt,
blitz to form a paste)
0.5 tsp salt
1 tsp dried methi leaves
2 tsp mix powder http://www.curry-recipes.co.uk/curry/index.php?topic=4706.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4706.0)
0.5 tsp chilli powder
0.25 red food colouring (optional but makes it look the part IMO)
3 green cardamoms, cracked
3 cloves
40mm cinnamon stick
1 bay leaf, not Asian bay!
2 small onions, halved and sliced
1 cheek of red pepper, sliced
1 cheek of green pepper, sliced
2 tomatoes, halved and sliced
500 ml of chewys 3 hour base http://www.curry-recipes.co.uk/curry/index.php?topic=5635.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5635.0)
1 tsp garam masala
3 tbs of fresh chopped coriander
(http://www.curry-recipes.co.uk/imagehost/pics/7b3f4099233792334f784c2f982f3bc1.JPG)
Method
Slice the onions, peppers and tomatoes, equal thickness
(http://www.curry-recipes.co.uk/imagehost/pics/2d560933788e08f0999af2fb45dec2d8.JPG)
Next, heat the oil for about a minute then add the onions and peppers and fry until the peppers soften, stirring frequently.
(http://www.curry-recipes.co.uk/imagehost/pics/36e73165ba507c9986e1877894aecba5.JPG)
Next, add the g/g paste, chilli and coriander paste and the whole spices, and fry hard for about a minute.
(http://www.curry-recipes.co.uk/imagehost/pics/d08e99dda81abc20e40e38e9fb875693.JPG)
Now, take the pan off the heat and add the mixed powder, salt, methi, chilli powder and food colouring (if using) and give it a really good mix, ensuring everything is well coated
(http://www.curry-recipes.co.uk/imagehost/pics/0d3f100a967d06c5449c71d8558fcfee.JPG)
Place the pan back on the heat and add the tomatoes, and fry hard until the tomatoes start to soften. Add a couple of chefspoons of base sauce to loosen up the pan if needed.
(http://www.curry-recipes.co.uk/imagehost/pics/995b59ef212481dfffba1dd4ee69d910.JPG)
Now, add the chicken tikka or whatever you choose to use instead, 1 chefspoon of base and half the fresh coriander, and stir to make sure everything is well mixed
(http://www.curry-recipes.co.uk/imagehost/pics/1d9297b568aa504b6639e076685f1c3d.JPG)
Now, add the rest of the base and reduce until the sauce really thickens up, something of a Bhuna consistency
(http://www.curry-recipes.co.uk/imagehost/pics/b27455b3d06fb5267a6a213f0f37f440.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/bb4227fe2e73204c57828b7b2e9fa950.JPG)
Finally, turn off the heat and add the garam masala, and give it a really good mix
(http://www.curry-recipes.co.uk/imagehost/pics/4c2cd3c38f1f8022a9cdeef3664ba2f4.JPG)
The finished article
(http://www.curry-recipes.co.uk/imagehost/pics/80d596d908aa129c9da2aee0ab22fe46.JPG)
Cheap at twice the price ;D
(http://www.curry-recipes.co.uk/imagehost/pics/95da7f8f4f6a463ad9ff30e50d38a0a1.JPG)
Now, before I portioned this up, I removed the cardamoms, cinnamon stick and bay leaf. You can also remove the cloves but good luck with that ;) ;D
Some of you may prefer to serve this with all the whole spices in but beware of the flavour explosions when you bite into one of the cardamoms :o
Not a traditional old school Rogan Josh but it is very very close to my favourite BIR's version in both taste and appearance.
Hope your guy's find the time to give this one a whirl, and welcome your feedback.
Ray :)
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looks good Ray and the can of Carling just adds to the authenticity!
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Hi yes, can I have 1 portion please plus 1 Lamb tikka Ceylon, 1 sag aloo, 1 bhindi bhaji, 1 onion bhaji, 1 mushroom pilau rice, 2 garlic naan bread and 8 cans of carling please - is it free delivery.
Very nice Ray. I would agree you could call it a 'modern' version - a sort of balti rogan josh I would say. Similar ingredients to mine really just different variables. I will definitely give it a whirl but will probably use black cardamoms rather then green for the more pronounced earthiness.
bon rogan
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Hi yes, can I have 1 portion please plus 1 Lamb tikka Ceylon, 1 sag aloo, 1 bhindi bhaji, 1 onion bhaji, 1 mushroom pilau rice, 2 garlic naan bread and 8 cans of carling please - is it free delivery.
Yes, within a 3 miles radius ;)
Very nice Ray. I would agree you could call it a 'modern' version - a sort of balti rogan
Yes, very good description. It's packed with flavour but the tomatoes don't over power the dish. Hope you can give it a go, then we can compare notes.
Ray :)
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Ray, looks quality.
I always cook a Madras but have been thinking lately about trying a few new dishes. I am going to give this a bash at the weekend. I'll let you know how I get on.
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Hi Mads,
I'm the same, usually cook myself a Jal Frezi but a few weeks back, I threw a curry night at my place and at least 4 guests said that Rogan Josh was there favourite. I looked at the recipes on here and in my books, and none of the Rogan Josh's was really suitable to pre-prepare before hand as they all required a '2 stage' process.
With that in mind, I ordered about 4 Rogans from different BIR's?TA's in my area to try to identify the flavours, with a single cook method in mind.
I've got to say, this is very very close indeed. Now, I am aware that regional variances will play it's part, so what is a Rogan Josh to me, may be something completely different to others but, it is a very tasty curry whatever it is.
Looking forward to your feedback Mads,
Ray :)
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Hi Ray
Looks great mate, thanks for sharing a realistic recipe for Rhogan Josh.
Definitely a deluxe version, better than your local TA I'll bet.
I know it's a faff on, but I would still add a Tarka of dream topping
to finish this dish off. (just habit, I guess)
cheers Chewy
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Blimey - 3 pounds for a Rogan Josh - bargain :) - I'll buy 2 please.
Looks fantastic, on the list to make at the weekend.
Thanks for sharing your recipe and great step by step instructions & pictures.
Cheers
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Hi Chewy,
Hi Ray
Looks great mate, thanks for sharing a realistic recipe for Rhogan Josh.
Definitely a deluxe version, better than your local TA I'll bet.
Well, in my opinion, I would say that it equals if not betters the 4 off that I ordered but I would say that I guess ::) 8)
Yeah, I think an authentic BIR Rogan Josh does need to be finished off with a Tarka of some sort but as a 1 stage cook, this comes very close to the taste that I know from these parts plus, this version has the benefits of being able to pre-prepare it for those occasions where time is against you.
Hi SP,
I don't think I'll ever make a good business man, way too cheap for my own good ;D
Hope you can find the time to give it a go mate. Let us know how you get on, good or bad.
Ray :)
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Looks quality, mate ;D I will be giving this a go soon.
Funny that you tried four other takeaways first mate ;D you really are on a BIR mission ;D
I know that you are reluctant to post recipes, until you have them right in your own mind Ray, so on that basis and in particular your Jalfrezi recipe I kind of know its going to be a gud un ;D
Alan ;D
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Hi Al,
Funny that you tried four other takeaways first mate ;D you really are on a BIR mission ;D
Yeah, well, what it is, I'd not had a BIR Rogan Josh for nigh on 20 years and pretty much forgot what it should taste like. I'd never cooked one either, so as not to disappoint my guests, I needed to do a bit of research, at least on taste.
I know that you are reluctant to post recipes, until you have them right in your own mind
Very true, and if I'm being honest, I was reluctant to post this one too because I know that it doesn't contain many of the usual ingredients associated with Rogan Josh, such as yogurt, and a tarka garnish. Even without them though, I still think it tastes pretty good.
on that basis and in particular your Jalfrezi recipe I kind of know its going to be a gud un ;D
I hope so ???
Hope you can give it a go Al, and let us know what you think.
Ray :)
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Razor
Great looking dish, fantastic photos and clear menu- I haven't tried Rogan Josh but your post is inspiring.
Many Thanks :)
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Razor
Great looking dish, fantastic photos and clear menu- I haven't tried Rogan Josh but your post is inspiring.
Many Thanks :)
Cheers Matt, hope you can give it a try buddy and let us know how you get on.
Ray :)
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Great work Ray can't say I'll ever cook it for myself as I'm a fan of smooth sauces without the onions & peppers but may add it to the pub curry night repertoire :)
Sounds a bit more authentic than the KD one I've done in the past too.
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Rogan Josh one of my favourites and I have a good two stage version I make so will give this one a go this weekend as a comparison. Cheers ray!
Barry
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Hi Barry,
Yes I remember you offering me advice when I was searching for a Rogan recipe.
I hope it's to your liking mate.
Ray :)
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Hi Ray
I have tried a few different RJ recipes in the past but always found the addition of yoghurt gave it a strange texture in my mouth so i will definetly give this one a go at the weekend looks great
Jamie
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Hi Ray
I have tried a few different RJ recipes in the past but always found the addition of yoghurt gave it a strange texture in my mouth so i will definetly give this one a go at the weekend looks great
Jamie
Hi Jamie,
I'm the same with yoghurt, I detest the stuff with a passion. I know people say that you can't taste it in a recipe but I can, I'm sure of it.
Can't wait for your feedback, good luck.
Ray :)
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That looks spot on,better than any rogan josh I've seen for a long time(usually I see a basic chicken curry with some tomatoes on top as an afterthought).I do like the idea of adding whole spices to a dish as well........
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Razor,
great presentation my friend.
I dont usually go for Rogan Josh.more of a Madras/madass/vindaloo person myself.
My missus loves rogan josh though so i'm gonna give this one a blast.
This might put me in the good books. for once she might not moan about the mess of the kitchen.
Cheers
J ;)
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Hi Ray
Made this for dinner tonight like you i can't remember what a RJ tastes like but we really enjoyed this version anyway, is definitely a keeper nice thick texture like a bhuna both plates empty which does my head in because the missus usually leaves some that i finish off :P. I did take a couple of pics on my phone but they are not worth putting on poor quality.
Cheers for the recipe
Jamie
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Hey Jamie,
Thanks ever so much for giving it a go and glad you enjoyed it. Sorry the missus didn't leave you any to finish off, maybe give her a bigger portion next time ha ;D
Ray :)
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Hi Mr.Mojorism,
Not usually an RJ man either but since I came up with this, I can't stop making it. I like to add about 4 chillies to mine, sliced lengthways and add them at the final reduction.
Hope you find the time to give it a go mate, and report back on how those brownie points are doing.
Ray :)
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Hi Ray
I know what you mean i really wanted another one of these today i had that lovely taste all last night but the missus is making a chilli so iv been over ruled today but im having it tomorrow but like you i'm going to up the chilli a touch would you say your original recipe is mild/medium.
Jamie
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Hi Jamie,
I would desrcribe it as being medium, with Korma/CTM being mild, madras being hot and Vindaloo being very hot.
Glad you enjoyed it so much.
Ray :)
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Hi Ray
Had this for dinner again last night can't get enough of it at the moment i will be making chewys base in the next couple of days so will make it with that see if there are any differences, been using your base at the already in the freezer so I'll let you know if how i get on.
Jamie
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Is the chilli/coriander paste simply a few chillies (in the region of 4-5) and a bunch of coriander stalks (3 inches) blended with oil?
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Hi Ram,
Is the chilli/coriander paste simply a few chillies (in the region of 4-5) and a bunch of coriander stalks (3 inches) blended with oil?
Yes, it's exactly that. Adjust the chilli/coriander to suit but I did about 10 green finger chillis to a good handful of fresh coriander, stalk included. Blitzed it with enough oil to loosen it up to a pesto consistency.
Ray :)
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Hi Jamie,
Glad it's to your liking buddy. Not much of an advertisement for my own base, but I think you will enjoy it even more with chewy's.
Ray :)
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Yes, it's exactly that. Adjust the chilli/coriander to suit but I did about 10 green finger chillis to a good handful of fresh coriander, stalk included. Blitzed it with enough oil to loosen it up to a pesto consistency.
Cheers Ray - probably going to give this a go over the weekend. I'll post back with thoughts and a pic. :)
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Cheers Ram,
Look forward to your findings.
Ray :)
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So I tried this rogan josh with lamb at the weekend and also ChrisWG's chicken roshney.
The rogan josh initially got a 7/8 out of 10 as i was getting the aromatic flavours buit they were not blending well. I had the rest the next day and what a difference. the flavours blended nicely to give a full rounded combination of flavours. I hate to say it razor but it might be better than my recipe for R.J :o Hats off to you razor!!!!! Definitley a curry i would recommend cooking one day and eating the next
FYI the roshney was also very nice, a strong 8/9 out of 10.
Cheers
Barry
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Hi Barry,
Thankyou very much for giving it a go and glad you liked it. Not tried to leave it until the next day but if it improves on flavour, then maybe I will give it a try.
I do however, suspect that frying aromatics such as cloves and cardamom, tend to play havoc with the old 'hooter' and therefor mess up taste perception if eating straight away.
Well done Chris too on the Roshney, another dish on my to do list.
Thanks ever so much Barry,
Ray :)
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Hi ray
Done chewys base today so will make RJ with it tomorrow and making double portion to try one the day after to compare the taste. One other question where is the roshney recipe can't find it
Jamie
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Chris sent it out with his 'Tikka Masala' recipe via personal message for those participating in the Chicken Tikka Masala group test.
I'm sure he'll be happy to send it to you if you PM him.
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Made this for dinner last night this time using chewys base the only difference i could make between using your base and chewys is that with chewys it seems slightly sweeter in taste. I have a little bit left to try later would have been a portion but i polished most of it off after the pub last night, cant make my mind up from personal taste if i prefer the dish with your base or chewys at the moment I'm leaning towards yours think I'm going to make 2 dishes at the same time with the 2 different bases to compare them side by side not from memory.
Jamie
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Well, Ray, you're onto another winner here. Really enjoyed this. I don't think I've ever had a Rogan Josh from a BIR before, so I cannot comment on its authenticity, but it was lovely and something I'll definitely be making again. Tried a bit this morning and it even had a hint of that BIR magic that seems so elusive.
Nice one on another top quality recipe.
(http://farm7.static.flickr.com/6132/5969542958_c08ec48cf9.jpg)
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That's a fine looking curry Ramirez :P. I must give Ray's recipe a go. It's getting glowing reports. Never had RJ myself either so it'll be a new experience :D
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Hi Ram,
Many thanks for giving this one a try mate, and sooooo glad that that you enjoyed it.
Just a question, how much red food colouring did you use :o :o :o ;D
I am actually trying to phase it out and replace with something else such as paprika or kashmiri chilli powder but I don't want to alter the taste, so still a little work needed there on my part.
Many thanks again mate,
Ray :)
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Actually, looking at the image again it definitely wasn't that red - think I went a bit overboard with the saturation. Almost looks radioactive! ;D
You could omit the colouring all together - I know it might not look quite as good but at the end of the day the taste is the most important thing.
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Hi Ram,
Many thanks for giving this one a try mate, and sooooo glad that that you enjoyed it.
Just a question, how much red food colouring did you use :o :o :o ;D
I am actually trying to phase it out and replace with something else such as paprika or kashmiri chilli powder but I don't want to alter the taste, so still a little work needed there on my part.
Many thanks again mate,
Ray :)
Hi Razor,
Try this Beetroot Powder as a natural red colouring agent for your curries :)
http://www.healthysupplies.co.uk/beetroot-powder-50g-hampshire.html?gclid=CJvY6seinKoCFQEa4Qod9QeHxw (http://www.healthysupplies.co.uk/beetroot-powder-50g-hampshire.html?gclid=CJvY6seinKoCFQEa4Qod9QeHxw)
Regards,
Bob
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Hi Ram,
Many thanks for giving this one a try mate, and sooooo glad that that you enjoyed it.
Just a question, how much red food colouring did you use :o :o :o ;D
I am actually trying to phase it out and replace with something else such as paprika or kashmiri chilli powder but I don't want to alter the taste, so still a little work needed there on my part.
Many thanks again mate,
Ray :)
Hi Razor,
Try this Beetroot Powder as a natural red colouring agent for your curries :)
http://www.healthysupplies.co.uk/beetroot-powder-50g-hampshire.html?gclid=CJvY6seinKoCFQEa4Qod9QeHxw (http://www.healthysupplies.co.uk/beetroot-powder-50g-hampshire.html?gclid=CJvY6seinKoCFQEa4Qod9QeHxw)
Regards,
Bob
Razor i can second Bob's recommendation - it turn everything red depending how much you use and it aint that sweet
best, Rich
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Hi Rich and Bob,
Thanks for the tip on the beetroot powder. I have seen it before but never used it. My only concern would be if it added a "beetrooty" flavour?
I don't have a problem with using the red food colouring as such but I'm not sure that the BIR's would and there is my dilemma. What is making the Rogan Josh's from around these parts red?
Looking at the potential influences, tomato's and chilli powder, will redden the dish to an extent but nothing like what I'm looking for.
So my next step will be to use a good quality Kashmiri Mirch. Like Ramirez says, it's not important to the dish flavour wise but I would like to get it right, just to satisfy my own goal.
Ray :)
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Hi Razor,
I use Kashmiri Mirch quite a lot and although it will "redden" your dish I don't think it will give the depth of red you are looking for i'm afraid.
I do use beetroot powder sometimes especially when I cook for my sister as she has all sorts of gluten and allogenic problems, it doesn't give it a beetrooty flavour and in some ways does sweeten the dish a little.
Hope this helps.
Regards,
Bob
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Thanks Bob, I'll keep a lookout for it mate :)
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That's a fine looking curry Ramirez :P. I must give Ray's recipe a go. It's getting glowing reports. Never had RJ myself either so it'll be a new experience :D
Well I've just finished cooking it. So that i get the benefit of the flavours I'm off out for a couple of beers and it's Rogan Josh for supper with special fried rice when i return. Of course I've had a taste and I've got to say it's a damn fine tasting curry :P. Am almost tempted to try one from my local BIR just to compare ;D. Nice balance of flavours with no one thing prominent, the peppers, onions and tomatoes working well together. The spicing is medium with the corriander / chili paste is in background (what a find that is - ideal as something to spread on my poppadums). And made with CT's base which is very pleasant to eat on its own ::). Will post pics of my efforts later. Nice one Ray.
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Nice one curryhell - it's one damn fine curry. Something I mentioned previously is tasting some the next day. I recommend you do that, as you really appreciate the quality of the dish when the senses have not been dulled by the cooking process.
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Read your post and i intend leaving a mouthful for the morning mate - by way of a second opinion ;D
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Hi CH,
Can't wait for your verdict. As Ram says, this curry probably would benefit from a good rest, not so much on the part of the curry but more so for your own taste perception. Once the aromatics get up the nostrils, it's always a good idea to let yourself, regain your senses.
Anyway, many many thanks for giving it a try, much appreciated.
Ray :)
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What can i say? Yum, yum :P. Will definitely cook it again. Maybe up the heat content to suit myself but as per recipe, very nice Ray. Here's the pics ;D.
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Hey CH,
Looks wonderful, so glad that you liked it. It certainly looks the same colour that I get. I add a few fresh chillis in mine now, just to get it to the "Jal Frezi" type heat.
Many many thanks for giving it a go mate, much appreciated.
Ray :)
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Very nice curryhell. Good job on the pictures.
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Hey CH,
Looks wonderful, so glad that you liked it. It certainly looks the same colour that I get. I add a few fresh chillis in mine now, just to get it to the "Jal Frezi" type heat.
Many many thanks for giving it a go mate, much appreciated.
Ray :)
My pleasure Ray. It made a pleasant change from eating my normal gunpowder strength curries :o. Thanks for posting your recipe. I'll add that one to the repertoire. Sure i'll find a guinea pig to try it on and i doubt they'll be disappointed ;D. Maybe i should expand on my eating experience a little more. Not that i haven't tasted and cooked many curries over the years, but I just seem to like those that take the roof of your mouth off ;).
Dave
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Very nice curryhell. Good job on the pictures.
Cheers Ramirez. Looks comparable to your efforts mate. Very tasty little number indeed :P
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cheers Razor....made this for my Mrs...(thanks for the Brownie points)
mine turned out more like a Bhoona Josh ??..delightful though. if i had paid 6 quid for this in a TA then i'd be happy
added some more green peppers near the end
attached pics of my lame efforts
pic 1...Chicken Tikka
pic 2...Bhoona Josh
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Het Mr M,
Great looking RJ there my friend. I would describe RG as a Bhuna style dish anyway, so i think that you're bang on the money there friend, especially if it gains you brownie points too ;D
Well done mate, and thanks for giving it a whirl,
Ray :)
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I totally missed this one Razor, just seen you're recipe and it looks fab!!!
I'll definitely be giving this one a go very soon and I really fancy this with Lamb.
I'll post the results once I've made it.
Good post mate!! :)
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cheers Razor....made this for my Mrs...(thanks for the Brownie points)
mine turned out more like a Bhoona Josh ??..delightful though. if i had paid 6 quid for this in a TA then i'd be happy
added some more green peppers near the end
attached pics of my lame efforts
pic 1...Chicken Tikka
pic 2...Bhoona Josh
Great stuff mojo. :D
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IMHO rogan josh is a dish that lamb complements nicely.
I think the red colouring can only be from food colouring as i have tried everything else to get it. also the fact that they hane the big red tubs with the different coloured lids at my local T.A leads me to believe they have no qualms about using it. my local R.J certainly leaves red staining from the second part of the curry making process with the toms etc.
barry
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Got some lamb for Sunday dinner, so I'll be giving this one a go :)
Can't wait! ;D
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Can't seem to edit my post :(
I just wanted to add (because I'm excited). Lamb is all cooked and ready, had a lovely roast. It's shoulder, but should hopefully be fine for a RJ.
Just got back from Leeds market with all the spices I was missing. So we're on for tonight! ;D
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good luck smoothhound
Happy currying!!
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Can't seem to edit my post :(
I just wanted to add (because I'm excited). Lamb is all cooked and ready, had a lovely roast. It's shoulder, but should hopefully be fine for a RJ.
Just got back from Leeds market with all the spices I was missing. So we're on for tonight! ;D
good luck mate. We await the results and of course we expect pictures as well ;D You won't be disappointed with this recipe, having done it myself. By the way, you can only edit your post within the first 24 hours, after that it needs to be done by a moderator.
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make sure you post the pics!!!! this recipe is a good yin!
Barry
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Hi Smoothound and good luck mate.
Hope it lives upto your usual RJ,
Ray :)
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I made it, it was fantastic!! So good in fact, I made some more last night and am eating some right now for lunch :)
Got a portion for tomorrow too. EPIC CURRY WIN!
I will post pics as soon as I can get them off my phone ::)
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I will post pics as soon as I can get them off my phone ::)
Hope there not making a long distance call ;D
HS
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I made this again last night and thought I'd give some more feedback :)
Now, if I'm honest, the first time I did that I didn't quite follow the recipe ::) When I tasted it, it didn't seem quite right, so I made two small changes :
1) Added a good teaspoon (so...two) of tomato puree
2) Added a half teaspoon of sugar.
This was after tasting it and thinking it wasn't quite there.
So anyway, the one last night I followed the recipe to the letter and it wasn't quite as good. I think it missed the tom puree and extra sweetness.
This could be for a few of reasons
1) My base isn't quite as tasty as Razors
2) My tomotoes aren't very good
3) My local BIR do it with tom puree and sugar :o
Anyway, thought I'd just mention it! So if towards the end of cooking you think it could do with an extra lift, give this a try.
I also want to say to Razor: the touch I really love in this dish is the garam masala at the end. That's a stroke of genious! It just gives this light, almost lemony lift to the dish. Brilliant! ;D
(for reference, I'm using East End garam masala, which is very fresh, fragrant and almost zesty)
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Hi Smoothound, and many thanks for an honest assessment of my RJ.
So anyway, the one last night I followed the recipe to the letter and it wasn't quite as good. I think it missed the tom puree and extra sweetness.
This could be for a few of reasons
1) My base isn't quite as tasty as Razors
2) My tomatoes aren't very good
3) My local BIR do it with tom puree and sugar
To try to offer a few answers to your theories;
1) I don't actually use my own base sauce in this recipe, much preferring to use Chewy's 3 hr base because of it's 'BIR' sweetness. Which base sauce and spice mix did you use if you don't mind me asking mate?
2) When ever I cook this, I always use very ripe, red tomatoes. Obviously, this ensures that they are quite sweet, and breakdown in the sauce perfectly.
3) I wouldn't doubt for a minute that your local BIR does use tom puree, although I'm not so sure about sugar? I've been trying for a long time to get rid of sugar in my BIR cooking, but still get a lovely sweetness in the dishes. I think that Chewy's base goes a very long way in helping me with this, and is why I use it as standard these days.
Very pleased that you tried the dish and tweaked it to suit your taste....that, is what it's all about in my opinion!
Well done mate, and many thanks,
Ray :)
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I'm gonna make this again for my mrs this weekend
if its as good as the last time I made it...I'll be in bed early..nudge nudge wink wink :)
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I'm gonna make this again for my mrs this weekend
if its as good as the last time I made it...I'll be in bed early..nudge nudge wink wink :)
Way hey, well done that man ;D
Ray :)
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Well i' glad we're past the watershed ;D
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Wow, just cooked this RJ and what a dish. Packed with flavour! I will be cooking this one again for sure. It's a thumbs up from me ;D
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Hi CCL,
Well done mate and glad you enjoyed it :D
Ray :)
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Hi Smoothound, and many thanks for an honest assessment of my RJ.
So anyway, the one last night I followed the recipe to the letter and it wasn't quite as good. I think it missed the tom puree and extra sweetness.
This could be for a few of reasons
1) My base isn't quite as tasty as Razors
2) My tomatoes aren't very good
3) My local BIR do it with tom puree and sugar
To try to offer a few answers to your theories;
1) I don't actually use my own base sauce in this recipe, much preferring to use Chewy's 3 hr base because of it's 'BIR' sweetness. Which base sauce and spice mix did you use if you don't mind me asking mate?
2) When ever I cook this, I always use very ripe, red tomatoes. Obviously, this ensures that they are quite sweet, and breakdown in the sauce perfectly.
3) I wouldn't doubt for a minute that your local BIR does use tom puree, although I'm not so sure about sugar? I've been trying for a long time to get rid of sugar in my BIR cooking, but still get a lovely sweetness in the dishes. I think that Chewy's base goes a very long way in helping me with this, and is why I use it as standard these days.
Very pleased that you tried the dish and tweaked it to suit your taste....that, is what it's all about in my opinion!
Well done mate, and many thanks,
Ray :)
Cheers Ray,
I'm using Chewy's base and spice mix too. (when I said your base, I meant the base that you had made, rather than mine, sorry for the confusion ???)
I made it again this week. This time I used lots of fresh ripe tomatoes and cooked them right down, it still needed a good tablespoon of puree and a touch of sugar - but this was with the same batch of base from before.
I'm about to make another batch of Chewy's base, so I'm going to took it much longer and see if that brings out any more sweetness!
Fingers crossed! ;)
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I have tried this on 3 occasions now. For some reason I always get a very sweet taste from the curry. It goes down well with the family but I am wondering which spice I might be over-doing it on?
I follow the recipe, 3 cardamom pods, 3 cloves, 1 bay leaf and 40cm of cinnamon.
Any ideas?
I have made a few recipes and for those in my family who are not fans of hot currys, this was by far their favorite. If I can sort out this sweetness issue then it will be mine too! ;D
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I have tried this on 3 occasions now. For some reason I always get a very sweet taste from the curry. It goes down well with the family but I am wondering which spice I might be over-doing it on?
I follow the recipe, 3 cardamom pods, 3 cloves, 1 bay leaf and 40cm of cinnamon.
Any ideas?
I have made a few recipes and for those in my family who are not fans of hot currys, this was by far their favorite. If I can sort out this sweetness issue then it will be mine too! ;D
If those are the options then it's the cinnamon. Just try sucking on a piece. I'm assuming the "40cm of cinnamon" is a typo, else it's definitely the cinnamon! ;D
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Hi Dopple and SS,
Yes 40cm of cinnamon is a hell of a lot :o you should be using 40mm. Of course red pepper is quite sweet and I think chewy's base gravy is quite sweet too so they could also be the culprits. Maybe you could try a squeeze of lemon to offset the sweetness but I would think that that would move you away from a typical RJ as I know it?
Thanks for trying it though,
Ray :)
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Hi Razor, I've cooked this tonight and having read the posts above will add some of my own comments when using CA's base (I'd made this the other day so didnt want to start a new one).
I made 3 portions of your mix:
- 1000ml CA's Base
- Chicken Tikka using mix (http://www.curry-recipes.co.uk/curry/index.php?topic=4844.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4844.0))
- ADDED: 6 tsp Sugar
- ADDED: 3 tsp Garam Masala
- ADDED: 400g Tin Tomatoes
- ADDED: 3 tbsp tom puree
- ADDED: 3 tsp Cayenne Pepper (may be controversial, but i find it gives it a nicer heat to mix the chilli and Cayenne)
Thanks for sharing your recipe, I will definitely come back to this one!
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Tried to post pics but cant :(
Forgot to mention, I cooked this using spiced oil (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.msg34202#msg34202 (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.msg34202#msg34202)) rather than standard
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Hi DJreaper,
Thanks for trying it mate and look forward to your thoughts.
Ray :)
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Is there a recipe on the forum for the tarka that some RJs have?
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Is there a recipe on the forum for the tarka that some RJs have?
Hi SS
I posted this, when I used to be called Pete
It's the last part of the recipe you want
It's headed ingredients 2
http://www.curry-recipes.co.uk/curry/index.php?topic=834.msg7711#msg7711 (http://www.curry-recipes.co.uk/curry/index.php?topic=834.msg7711#msg7711)
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I posted this, when I used to be called Pete
Good Lord. You're not by any chance related to the The Artist Formerly Known As Prince, are you ?! :)
** Phil.
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The artist formerly known as Pete!
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Is there a recipe on the forum for the tarka that some RJs have?
Hi SS
I posted this, when I used to be called Pete
It's the last part of the recipe you want
It's headed ingredients 2
http://www.curry-recipes.co.uk/curry/index.php?topic=834.msg7711#msg7711 (http://www.curry-recipes.co.uk/curry/index.php?topic=834.msg7711#msg7711)
Thanks Pete. Yes that was a trip down memory lane! ;D
I imagined the topping would be something more elaborate than this to be honest, although I've never seen a Rogan Josh with any sort of tarka or topping to be honest.
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Hi Santa,
I'd never seen an RJ topped with a tarka myself until very recently. With that said, the tarka was what seemed to me, fried onions and garlic?
My understanding, and not with any definite certainty, is that an RJ is basically a curry, garnished with a curry?
Ray
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Hi Ray
I can vaguely remember seeing a photo of a RJ with what looked like another curry on top, never seen anything like it before. Was it Panpot's?
Anyway, I'm probably going to be trying your recipe out at the end of the week if I can get some decent tomatoes.
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Funnily enough, one of the Chef's I work with is from Sri Lanka (Ceylon), and has actually been learning BIR curries from me and he loves them. We have been getting to know each other and he has said that his mum has taught him how to make Sri Lankan Curries like she makes back home. He tells me that when they cook a curry it is in 2 stages, a bit like a (Proper) Rogan Josh, in that they boil/simmer the the first mixture, like onions/garlic/ginger/seeds etc etc, then they make a 2nd curry which is fried onions amongst other stuff, I cannot remember much of it as his English is limited, but he has promised to show me how a traditional Sri Lankan Curry is made which I cannot wait to learn :)
I am going to try and get this done this week, then will report back :)
He bought in some curry powder which smells amazing which he get's in Southall, I'll find out the name of this tomorrow and post a picture :)
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Hi
My favourite rogan josh from my local is a two part curry withe the first curry a standard affair with the second part a sweet red colour moreish mix which i have found hard to replicate
barry
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I can only think that my own exposure to Rogan Josh was so long ago, and therefore well before I developed any real sensitivity to the ingredients of a curry at all, that I completely failed to take in whether it was a one-part or a two-part dish. Certainly I have no recollections of it being a two-parter; rather, it was a heavy, red, lamb-based curry, tending (but not reaching) towards bhoona in terms of dryness. It never made any real impression on me, and after one or two tries I simply sidelined it. But a web search fails to throw up any references to it being a two-part dish : is this a recent phenomenon, I must ask ?
** Phil.
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Hi
My favourite rogan josh from my local is a two part curry withe the first curry a standard affair with the second part a sweet red colour moreish mix which i have found hard to replicate
barry
Yes that's the sort of thing I'd like to try. Any idea at all what it is?
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But a web search fails to throw up any references to it being a two-part dish : is this a recent phenomenon, I must ask ?
** Phil.
I get the impression it's made its way down from Scotland. I'd really like to get a recipe for the topping just to see what it's like.
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I can only think that my own exposure to Rogan Josh was so long ago, and therefore well before I developed any real sensitivity to the ingredients of a curry at all, that I completely failed to take in whether it was a one-part or a two-part dish. Certainly I have no recollections of it being a two-parter; rather, it was a heavy, red, lamb-based curry, tending (but not reaching) towards bhoona in terms of dryness. It never made any real impression on me, and after one or two tries I simply sidelined it. But a web search fails to throw up any references to it being a two-part dish : is this a recent phenomenon, I must ask ?
** Phil.
I have to admit, that I have the same opinion, I have never had a Rogan Josh anywhere that I would readily add to my list of something to try when I visit a restaurant, but having read different reports here, it makes me wonder whether I have had a Rogan Josh that would equal other dishes that I would go for.....
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I just found this from the Kushi balti book posted by Razor (I've even got the book, d'oh!):
Step Two:
2 tsp vegetable oil
2 garlic cloves, crushed
1/2 onion finely chopped
1 tsp kushi spice http://www.curry-recipes.co.uk/curry/index.php?topic=4296.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4296.0)
1 whole tomato, chopped
Now that sounds more like what I was trying to emulate (just based on how it will look). So it's principally a sort of onion/tomato tarka. When I get around to trying Razor's RJ I'm going to try it.
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I get the impression it's made its way down from Scotland. I'd really like to get a recipe for the topping just to see what it's like.
This is frequently blended & added as a paste in RJ's in Glasgow. "moreish" is right!. A key part of the what people call the Glasgow taste is coconut, both in the base & in pastes. when it all comes together it produces a moreish taste thats quite hard to figure out
ELW
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I just found this from the Kushi balti book posted by Razor (I've even got the book, d'oh!):
Step Two:
2 tsp vegetable oil
2 garlic cloves, crushed
1/2 onion finely chopped
1 tsp kushi spice http://www.curry-recipes.co.uk/curry/index.php?topic=4296.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4296.0)
1 whole tomato, chopped
Now that sounds more like what I was trying to emulate (just based on how it will look). So it's principally a sort of onion/tomato tarka. When I get around to trying Razor's RJ I'm going to try it.
Thanks for posting this SS, I am also going to try it all together now.
Sorry Ray, I wasn't knocking your recipe in any way, it's just that I have never had a decent RJ to make me think of one, and maybe I should have tried your recipe first before commenting, which I will do now both with and without the additions on top :)
Hope your keeping well by the way :)
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It just goes to show how times change and how regions vary.
Back in the late 70's/early 80's, in Manchester, my second favourite curry (after Dhansak) was a RJ. I have no idea whether it was a one or two part dish, I just know it was absolutely bloody gorgeous back in the day.
I have ordered RJ's in this part of the world, and they are slops. I was also very disappointed last time we were back in UK 3 years ago. I tried 5 or 6 RJ's and they were all less than average.
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I was also very disappointed last time we were back in UK 3 years ago. I tried 5 or 6 RJ's and they were all less than average.
Par for the course now mate, it's not just the RJs. :'(
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This is frequently blended & added as a paste in RJ's in Glasgow. "moreish" is right!. A key part of the what people call the Glasgow taste is coconut, both in the base & in pastes. when it all comes together it produces a moreish taste thats quite hard to figure out
ELW
This all seems a bit odd to me, is this your theory or do you have first hand knowledge of this. ???
____________________________________________________________________________________
Anyway, not to detract from Ray's RJ recipe, but I'm amazed BIR Roghan Josh isn't covered much on CR0
Bengali Restaurant Rogan Josh is a 2 stage dish or a combined curry.
(Circa 1970's) and still the same today here in Geordieland.
First they make a dopiaza with added precooked chunky onions and put it in the serving dish.
Second, they quickly make a stir fry topping of caramelised tomatoes and onion.
Method = Hot Wok, oil or ghee in, touch of G&G, touch of mixed powder and tomato puree dilute
more onion, (thin sliced lengthways), a tomato cut into wedges or Cherry Tomatoes (2012 Style)
1tbs of sugar.
Flash fry this vigorously to caramelise the onion and tomato, add a chefs spoon of base sauce to combine and finish.
Add the topping onto the Dopiaza and you have a Rogan Josh.
The Chef that taught me this dish, used to call it The Dream Topping, probably
because of the moreish flavour of sweet caramelised tomatoes and onion.
Hope you can follow this , Cheers Chewy
p.s. I might do a video of this when I get the time.
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Bengali Restaurant Rogan Josh is a 2 stage dish or a combined curry.
Gonna have to call you out on that one Chewy. I doubt you'll find the topping has anything to do with being originated in Bengal, but if you've got proof I'd love to see it. I'm convinced (equally without proof) that this is a BIR concoction and has no more traditional authenticity than CTM does, for example.
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Bengali Restaurant Rogan Josh is a 2 stage dish or a combined curry.
Gonna have to call you out on that one Chewy. I doubt you'll find the topping has anything to do with being originated in Bengal, but if you've got proof I'd love to see it. I'm convinced (equally without proof) that this is a BIR concoction and has no more traditional authenticity than CTM does, for example.
I think there is plenty of evidence that Rogan Josh is a real dish in many different forms across the Indian Subcontinent. In that respect it is nothing like a CTM.
http://www.bongcookbook.com/2010/09/mutton-rogan-josh-any-which-way.html (http://www.bongcookbook.com/2010/09/mutton-rogan-josh-any-which-way.html)
Paul
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I tried this recipe last week and it was lovely. A bit of change from my usual style and strangely reminisant of CT's 'Bengali roast chicken recipe' ( I think that's what it's called). There's something very different in the taste using whole spices and fresh tomato, something akin to traditional indian food.
I don't think I've ever had a RJ from a takeaway, I seem to recall ordering one in a restaurant about 20 years ago and it was awful; a bland curry with some tomatoes (raw) chucked on top. I hate raw tomato.
Not different enough for the missus to not include it in my once a week curry night though :-\
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I have my own recipe for this as a two part dish but have not had it for a long time so will need to have a play again and report back
Barry
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Bengali Restaurant Rogan Josh is a 2 stage dish or a combined curry.
Gonna have to call you out on that one Chewy. I doubt you'll find the topping has anything to do with being originated in Bengal, but if you've got proof I'd love to see it. I'm convinced (equally without proof) that this is a BIR concoction and has no more traditional authenticity than CTM does, for example.
I think there is plenty of evidence that Rogan Josh is a real dish in many different forms across the Indian Subcontinent. In that respect it is nothing like a CTM.
http://www.bongcookbook.com/2010/09/mutton-rogan-josh-any-which-way.html (http://www.bongcookbook.com/2010/09/mutton-rogan-josh-any-which-way.html)
Paul
I'm not talking about Rogan Josh being authentically Indian because, of course, it is. What I'm questioning is the origin of this two part version, my assertion being that it's a BIR concoction and not a native Bengali dish.
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This all seems a bit odd to me, is this your theory or do you have first hand knowledge of this.
???
Here's one right on the doorstep 2009, from a Punjabi chefs notebook http://www.curry-recipes.co.uk/curry/index.php?topic=3909.msg35390;topicseen#msg35390
(http://www.curry-recipes.co.uk/curry/index.php?topic=3909.msg35390;topicseen#msg35390)
From Punjabi restaurant chain in Glasgow
The owner of an Indian restaurant is was in a few months ago told me the chef uses 4 base sauces he named 3 ( RJ, SIGCC, curry base), I think he meant pastes....base/pastes...pastes/bases..same thing more or less
My local (Indian) been open for about 30 years, has coconut in the gravy right across the board. I know this because I asked & they told me. Their base is used in Madras & used in Korma, the Madras is blazing hot with a sweetness & slight sourness, the korma is mild with added sweetness from the sugar , bhoona/bhuna is also sweet with less chilli, no sourness, sometimes a little thicker(less in the tray), plenty of coriander & a dod of tomato. They taste nothing like each other & nothing like a tikka masala. I could think of another dozen places like this.
Kushi, which I believe is a Bengali restaurant, apart from tikka masala, uses no sweetener in either base or dishes including RJ. As with your madras recipe, I like both styles. I wouldn't be surprised to find Heinz tomato soup going into some RJ's here & there. I see it in a kitchen shelf but not on the menu
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Nothing to prove SS
Why I say Bengali BIR (Muslim Run) is because these are the majority and what I've mainly been involved with since I was a kid.
Harlequin Group/ Ashoka Restaurants are not Muslim, that's why there recipes/methods are different Punjabi/Pakistani/Indian whatever.
BIR Rogan Josh is of course a BIR concoction, just like every other classic BIR dish created for the British.
Needless to say, if your local BIR is Bengali/Muslim the Rogan Josh will probably be made as I described.
I used to eat it quite alot and must have seen thousands cooked over the years.
Try the Tarka, it's delicious.
cheers chewy
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Try the Tarka, it's delicious.
cheers chewy
Oh I intend to. Thanks for your method by the way. ;)
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I'll be giving that a go, CT. Thanks for that piece of info.
I've tried Rays RJ and was impressed, but still nothing like the RJ's of old.
C2go version is also a nice curry, but once again, nothing like I rememeber a RJ to be.
Looks like it's tarka time. 8)
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This is frequently blended & added as a paste in RJ's in Glasgow. "moreish" is right!. A key part of the what people call the Glasgow taste is coconut, both in the base & in pastes. when it all comes together it produces a moreish taste thats quite hard to figure out
ELW
This all seems a bit odd to me, is this your theory or do you have first hand knowledge of this. ???
____________________________________________________________________________________
Anyway, not to detract from Ray's RJ recipe, but I'm amazed BIR Roghan Josh isn't covered much on CR0
Bengali Restaurant Rogan Josh is a 2 stage dish or a combined curry.
(Circa 1970's) and still the same today here in Geordieland.
First they make a dopiaza with added precooked chunky onions and put it in the serving dish.
Second, they quickly make a stir fry topping of caramelised tomatoes and onion.
Method = Hot Wok, oil or ghee in, touch of G&G, touch of mixed powder and tomato puree dilute
more onion, (thin sliced lengthways), a tomato cut into wedges or Cherry Tomatoes (2012 Style)
1tbs of sugar.
Flash fry this vigorously to caramelise the onion and tomato, add a chefs spoon of base sauce to combine and finish.
Add the topping onto the Dopiaza and you have a Rogan Josh.
The Chef that taught me this dish, used to call it The Dream Topping, probably
because of the moreish flavour of sweet caramelised tomatoes and onion.
Hope you can follow this , Cheers Chewy
p.s. I might do a video of this when I get the time.
Many thanks for this, Chewy - yet another top tip.
Would be great if you could add it to your video library, but I'm going to try it out tonight anyway.
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Hi Guy's,
Many thanks to all that have give this one a go. I'm also happy that, even though many of you think that it is nothing like an RJ of old, some of you think that it's still a nice curry.
SS,
Did you try Chewy's 'tarka' topping?
Ray :)
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Did you try Chewy's 'tarka' topping?
Well, I started off intending to do the full curry-like topping but only got as far as adding onions, garlic, and fresh tomatoes. By the time I'd really cooked it down at full heat, in spiced oil, it was so savoury and moreish I didn't want to ruin it by adding base sauce and mix powder. I just plonked it on top of the RJ and it was bloody lovely - well, what was left of it after I kept nibbling at it while cooking the curry! ;D
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http://www.curry-recipes.co.uk/curry/index.php/topic,118.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,118.0.html)
hi guys check out this thread from the early days of cr0. petes visit to Bengal Cuisine in brick lane and a recipe for prawn rogan josh. a great read and a you could imagine the buzz of 1 of the first insiders of an indian restaurant kitchen. ;)
i doubt that many of you would even have gone back that far in mean it was 8 years ago but a real diamond and pete was a real inspiration as he was always getting sum brilliant demos and his reports were great too! but you will have to search the threads as the recipies and methods are in there and you might miss them!
regards
gary :) :)
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you could also checkout bruce edwards curryhouse cookery as there is a rogan josh sauce which is used with base sauce as well again a 2 pan method as with the above thread. link here (altho i love the original post but nothing wrong with this pdf version ;D)
http://www.curry-recipes.co.uk/curry/index.php/topic,2739.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,2739.0.html)
regards
gary
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i doubt that many of you would even have gone back that far in mean it was 8 years ago but a real diamond and pete was a real inspiration
Some of us go back to the beginning of the forum! ;)
And you're right Pete has been a real strength on this forum, always prepared to go the extra mile for his art.
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My first attempt at this tonight, albeit a veg version, done for Mrs BB and the 2 kids, in conjunction with Chewy's Chicken madras.
Mrs BB well impressed, plenty of heat but she suggested putting the toms in later and adding a bit more cauliflower.. all told she gave it a 7/10 (in t/away terms) so all is good.
What was good is that there was a noticeable difference in the sauces of the 2 dishes. Now to you lot this sounds mundane but when I've been invited to 'curry nights' at mates' houses, it's basically all tasted the same, so it was a massive confidence boost to see the difference even though I used Chewy's gravy for both.
So, thanks to Razor for the recipe, pics and the like, well happy with the result.
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Spurred on by the 3rd recipe test, I remembered that I had taken note of Razor's version of Rogan Josh a good while ago without actually trying it out, so I made it for dinner tonight.
I had to leave out the chilli powder and the chilli/coriander paste (although I whizzed some up this morning!) as my good lady wife was sharing the meal, but, despite the omissions, it was absolutely delicious! :)
I've noted down Chewy's video recipe, so that'll be next on the agenda, but tonight my thanks go to Razor for posting this recipe (and for all his other culinary contributions) - it was well worth doing and it's definitely a keeper. 8)
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I had to leave out the chilli powder and the chilli/coriander paste (although I whizzed some up this morning!) as my good lady wife was sharing the meal, but, despite the omissions, it was absolutely delicious! :)
If you get the chance, I would recommend trying it again with the inclusion of the chili/coriander puree. I hadn't used anything similar previous to this recipe (I know it originated from Chewy), but the smell released after adding the puree to the pan is fantastic. It definitely adds something.
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If you get the chance, I would recommend trying it again with the inclusion of the chili/coriander puree...
Fear not! My wife is currently in intensive training to raise her heat tolerance, but its a slow process! I'll probably make some more to proper spec today or tomorrow while she's devouring her baked sea bass with roasted garlic. :)
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Many thanks to Naga and Bluebalti for giving my RJ a try, glad you enjoyed it fellas :D
Ray :)
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Fear not! My wife is currently in intensive training to raise her heat tolerance, but its a slow process!
I know what you mean my friend, After 40 years my wife has just reached the Pot Noodle stage. ;D
Slow is not the word for it :o
Les
PS
nice to hear from you again Ray.
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...my wife has just reached the Pot Noodle stage...
Brilliant! ;D
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Bombay Bad Boy??
:D
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Bombay Bad Boy??
:D
No Chance, Original only
Les
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As indicated, I did indeed make this dish to full spec this time around and Ramirez hit the nail right on the head - the extra chilli and the chilli/coriander paste definitely did add something. And it was something wonderful!
(http://www.curry-recipes.co.uk/imagehost/pics/b0d19059c1d01d6be0a40fbf8d82c045.JPG)
It wasn't just the additional heat (I even threw in an extra chopped bird's eye chilli at the onion/peppers stage), but there was almost an effervescent quality to the heat which fizzed across the tongue that really made the difference.
And after the plate was cleaned, the warm, tingly mouth-glow stayed with me for half-an-hour and was very pleasant indeed.
After the first time around, this recipe was a keeper anyway, but it is even more so now. Brilliant! :)
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Superb looking curry and rice Naga. If you can drop a portion down to Grays I'd very much appreciate it mate ;) Got my juices flowing good and proper. I must make this again real soon :P
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Hi made this curry last night at the Mrs request, i normally am a madras>phall person so do not generally eat milder curries, but I have to say it was amazing. The Mrs said it was far superior and 200% more tasty than the restaurant curry we ordered over Xmas, (from The Raj Pavillion in Hull) and I have to agree with her as I had a sample of the take away Rogan. This is a must make curry and is definately one i shall be making again (but will be put a few fresh chillis in for the chef!!!) .Thanks for great post Razor
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What are the consequences of not adding 5tbsp of oil at the start?
I really don't like oily curry. I think that 3tbsp is a lot, never mind 5!!!
Trying to shed some pounds in our house!!!
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Far better to remove (and save, and re-use) any excess oil just before serving rather than cut down at the outset; the oil is the primary flavour carrier in a spice-based dish, and there are no truer words than "no oil, no curry".
** Phil.
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Thanks for the response Phil.
I presume you just scoop it out when ready to serve if its too oily??
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I presume you just scoop it out when ready to serve if its too oily??
Exactly. And then use it to start your next curry with. It's magic stuff.
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Well folks, her indoors has just polished off a big portion of this and has said it's better than the local TA. Less oily and more flavour. :) :)
Cracking recipe.
Thanks all for the tips and advice so far.
Just to say, I used chicken tikka which was cooked in my new Puri Tandoor earlier!! 😁😁😁
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Hi Razor, I like the look of this & well done for how you have laid it out with photos and easy to follow instructions,
I'm going to make this next week. I may post some images and tell you how I got on with it.
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Hi Razor,
Had a home made Rogan Josh last weekend,with added yoghurt etc,it tasted ok particularly with a few barleypops.
However looking at your recipe and presentation,am certainly giving it a go,cracker,more power to your elbow. Geoffbrick
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I haven't tried this yet but I intend on doing so. RJ is one of my favourite dishes but unfortunately some recipes are just awful. A good RJ is a lovely thing though, and knowing Razor's reputation, I'll be looking forward to this one. I'll do lamb though.
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tasted ok particularly with a few barleypops.
I'd never hear of that word before..barleypops! Had to look it up but in the context I assume you mean a cold beer? Can't be an English word can it or I'm sure I'd have heard of it by now? Anyway, reminded me of barley-sugar sweets which I haven't had since I was a kid..I wonder if they still sell them? ???
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TONIGHT'S TEA!!
And yes it's worth shouting about, lol
All I nmeed now is to get cracking with the ingredients..
BA
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Well here is my first post
30 years cooking "home style" Indian/Pakistani food and suddenly decided to see what all this BIR is about.
So having done a few recipes off here recently, I decided that Razors fitted my "profile", to which I have tested and adapted my basics, which is a "Chewy style" base gravy and an 8 spice "Mix powder". The only catch is, that now living in Spain, I sort of get a kick out of cooking for Ex-Pats at a huge Spanish restaurant, in the BIR style that the Indians here are not familiar with, so each batch is like 50 to 70 portions. A challenge? I guess so but hell we want some fun right?
Anyway, Razor, this is a super recipe for batch cooking, my only regret is forgetting to take the photo before serving. This, whatever it is, is a superb curry. I added quite a bit of sweet Paprika to try and get some colour into it (as well as red colouring) and a real "home style" Rogan is seriously dependent on it, so maybe note that. Next time I do it I will try and list the adjusted ingredients for a large quantity, and take a photo, quite a sight but great stuff and many, many compliments from the "british" punters in Spain. The chicken tikka I use is absolutely based on Curry to go's version which, is absolutely fantastic, and the "Mint" that Julian uses is the real secret (here we use hierbabuena which is closely related but better for cooking) . I have the great advantage of having a "plancha", hotplate for cooking the chicken which after a griddle is brilliant.
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Made this the other night , although it is a little mild in heat for my tastes, I have to say it was delicious.
Bursting with bir flavour, with great depth , cant wait to make it again :)
Cheers Razor
(http://www.curry-recipes.co.uk/imagehost/pics/a14d9d7080802afad0f89f3d71201668.jpg)
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Looks very nice, Andy. Did you use the original recipe/method?
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Looks very nice, Andy. Did you use the original recipe/method?
Yep Garp, only difference was jb over chewy base, apart from that followed to the letter
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AS previous thread but on same theme,Rogan Josh tasted good particularly with a few "barleypops",meaning beers.It's an old CB radio expression,going out for a "ruby and a few barley pops". Giving my age away!Look forward to more rogans etc. Geoffbrick
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Forum seems dead so this may be a stretch but just did a new batch of Taz base and want to try this Rogan Josh recipe done in the Taz style with lamb. Any advice from more experienced guys would be great. Thinking still adding the peppers and tomatoes at the first stage with the initial Taz base reduction along with all the various whole spices, using bassar mix. Will leave the coriander chilli paste until second base sauce section is added.
Will report back if anyone is still interested !
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Please do so EuanW; It's not dead, merely resting :D
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Thinking still adding the peppers and tomatoes at the first stage with the initial Taz base reduction
Yes to the tomatoes but probably no to the peppers or they'll soften too much.
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Thinking still adding the peppers and tomatoes at the first stage with the initial Taz base reduction
I adapted the excellent South Indian Garlic Chilli Chicken recipe on this site, to the Taz base, putting the chopped green chillies and green pepper in at the first base reduction stage. Overall the results were amazing. Best curry I've ever made.
Looking at the original recipe here, the tomatoes go in after the peppers, so conversely, Id been considering doing it the other way around, adding the tomatoes slightly later on in the forest reduction stage.
Can't wait to get this going tonight, have been away on holiday for two weeks, thinking about cooking a Lamb Rogan Josh the entire time I was away
Yes to the tomatoes but probably no to the peppers or they'll soften too much.
Edit - have made a mess of quoting the post in replying to, sorry if confusing haha
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Noobie here.
Have to say this is the most tastey curry I've tried on the site. But have a few questions. My peppers go soft, should I be cooking these less at the first stage. Or add them in later?
My local BIRs seem to top the dish off with a very sweet tomatoy sauce. What is this? And how is it done? Thank you
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Looking at Ray's ("Razor"s) photographs, and reading his description, it would seem to me that he intends the peppers to go soft. If you prefer them crisper, then by all means introduce them later