Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Rogan Josh => Topic started by: pete on April 03, 2006, 10:14 PM
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I have just been shown how to cook Vegetable Rhogan Josh
You can substitute precooked chicken instead and it will work
This is very different to recipe I was shown at Bengal Cuisine and a much nicer meal
It is cooked again in two pans
The amount of garlic used is frightening
Very interesting, the use of ground coriander late into the recipe
Also used is oil, from the deep pan fryer
We've talked about that before, and how the oil picks up flavours of bhajees etc
I mentioned black cardamoms in curry gravy
This place doesn't use them
Neither do they use panch poran in precooked veg
The veg are cooked in oil,garlic ginger mix,onion and spice mix
They "do" in their own steam
I checked on the mystery "tomato" powder
It is definitely paprika
It seems everything I learn comes with two "facts" that I find are wrong
Never mind
Here's the recipe
Rhogan Josh
Ingredients:-
4 desertspoons of curry gravy oil
2 desertspoon prefried onions
1 desertspoon garlic ginger puree (very runny, oily and yellow)
1 desertspoon tomato puree
1 desertspoon spice mix (turmeric,paprika,coriander,curry powder no chilli or cumin in it)
1 desertspoon chilli powder
2 ladles of runny curry gravy
1 precooked? potato
? fresh tomato
1 large precooked cauliflower floret
3 tablespoons of precooked mixed veg (peas,cabbage aubergine,ladies fingers)
1 desertspoon fresh chopped coriander
1 teaspoon dried methi
2 teaspoon ground coriander
Heat the curry oil for a minute on high
Add the prefried onions and fry for a minute
Add the garlic ginger and shake the pan vigourously while stirring, for another minute
A few flames happened here
Add the tomato puree and stir a couple of times
Add the spice mix, chilli powder and fresh tomato
Cook for another couple of minutes stirring
Add 1 ladle of curry gravy and stir a couple of minutes
Add precooked potato, cauliflower and stir
Add the precooked veg and mix in fir a couple of minutes
Add fresh coriander, dried fenugreek and just one teaspoon of the ground coriander
Stir for a minute then add the other ladle of curry gravy
Put a lid on the pan for three minutes to get it really hot
While this is heating, start the second part of the recipe
Ingredients 2:-
3 tablespoons of oil taken from the deep pan fryer (used for onion bhajees and pakora etc)
4 desertspoon of finely chopped garlic
1 desertspoon fresh chopped coriander
Heat the oil for a minute then heat up the garlic
Cook for about two minutes until it goes a nutty brown (not black)
Take of the heat, add the fresh coriander and stir it in
Go back to the first pan and take lid of and add the remaining spoon of ground coriander
Stir in then pour into a take away carton
Pour the fried garlic/coriander/oil on top and it?s ready
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Nice one Pete another good demo, i'm having a curry night on Friday I might have to give this one a go!
Cheers
cK
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Thanks indeed for this information!
The garlic quantity is high for sure, but at least it's healthy stuff!!
I'm more interested in the actual technique, and will certainly try this.
My only query is the 'spice mix' and their relative quantities? Any hints??
Thanks again, this is why I love this site. :)
Eric
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The garlic quantity is high for sure, but at least it's healthy stuff!!
I have come to a conclusion that Garlic is used in vast quantities in most curry cooking and in greater proportions to what most recipes tell us to use. An asian friend tells me they use the term "bulbs" of garlic rather than "cloves" as they tend to break up the whole bulb and use it all in the average family meal. No wonder you can taste it for days afterwards!
Ray
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This is really interesting pete, Ive been wondering recently if a tarka was being added to the dishes as a final stage to produce the taste and garlic and onion would be top of my list.
Did the chef say the 2nd stage was specifically for RJ or do you think he could actually do this to most onion gravy based dishes?
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Hi Mark
I don't know if he uses this tecnique on other dishes
I just watched him cook this one meal
He is a really nice chap, and I don't like to over pester him about cooking
I was totally gobsmacked when he did the fried garlic with coriander
I would have never have used that much
That must run close to half a bulb of garlic!
The garlic used at Bengal Cuisine for Prawn Rhogan Josh was loads less than this recipe
They never browned it either
I'm afraid that the place, I saw this demo, is closing soon
They have helped me so much, and I am really sorry
All the staff are very friendly and there is no "secrecy" about recipes
The only problem is language
I really wish them well
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Have you tried this yourself yet pete, it sounds really promising
I take it you eat the finished dish he cooked, what was it like?
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Hi Mark
I will try to recreate this meal on Saturday
The version, that the chef made, was excellent
All their meals are
It's the only place, I know, that the cooked vegetables have a little crispness about them
I think that most of the magic, comes from their curry gravy, though
I still can't make one quite as nice as theirs
But as you are adding, a very strong garlic flavour to the meal, the difference should be less noticable
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Well, I made it, and it was excellent
Something small still missing
I know it's the gravy
How do we crack this?
Still, it was very good
In my family ,it's only me that can tell the difference
I'm going to give Gary's Rajver curry base a whirl next
I think the missing flavour comes from the onions
That's what Mark J used to think
One day.........................
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Hi Pete,
I made this Rhogan but with king prawns and I used only 1 teaspoon of tomato puree. I don't like dishes to be too tomato influenced and I must admit that I am not a fan of this dish. It was excellent and I shall make it again. Well done and thank you for posting it!
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I'm really pleased
This is a meal that has strong additional flavours to the base (fenugreek leaves and fried garlic)
So the end result, doesn't rely on the subtle flavour of the base
It comes out very close to what you buy
The meals like vindaloo and madras seem harder to get right
I'm cooking again this weekend
I have made the Rajver base
Flipping heck, it's hot
Chilli powder and chillies!
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Hi Pete -
I tried this dish twice , both with excellent results . I added a slight variation to the theme ingredients the second time - the addition of a little yogurt .
CC
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Hi CC
I'm really pleased it worked out
I have seen some recipes using yoghurt
Bruce Edwards puts in into his pre cooked ingredients
I'll try that next time I do it
At the minute I am making a batch of curry gravy, but have had delays for cooking the meals
So this is the the third day it's been on the stove
As it gets older it looks it looks and smells very similar to the gravies I have seen in takeaways.
The oil looks a deep red and there is very strong savoury smell from the smallest amount of oil.
Do you remember ifindforu ?
He posted quite a bit on this site
I have taken one of his "tips"
He might be right about this information
He said that restaurants use chicken seasoning in their base
I am doing a "4 onion, 1 carrot, 1 green pepper, garlic/ginger" curry base recipe, and I added 3 desert spoons of chicken seasoning to it.
I compared the taste to a vindaloo curry, I bought last night, and it's ever so similar
I'll definitely use chicken seasoning again
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I'm sure that my local uses Chicken seasoning in many of its dishes.
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hi pete
how did you get on with the rajver sauce? i have said that you can cut down on the no. of chillies you put in the base.what did you make using this base? how was it compared to the others you have used with the exception of the heat. did you use the masala and did you add any extra water to get the right consistency. the heat does mellow with time and i have kept the sauce in the fridge for a week with no adverse side effects but i stil think if you use the oil saved from you deep fryer that has had onion bhajis and peppers etc the smell when cooking the final dish is fab. made a vindaloo last night took of the heat when done covered but before left it i sprinkled garlic powder liberally over the top then left for 10 minutes before eating certainly added bit extra something and a little garlic heat yummy ;)
regards
gary
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The chef at one of my locals does admit to using both chicken or beef stock as well as poultry seasoning . The seasoning that they use contains red pepper flakes , onion powder , salt , sage , celery seed , garlic powder , thyme , marjoram , tarragon , paprika , rosemary and mustard powder . I wouldn't suggest using too much poultry seasoning , otherwise the dish might be too " foul " . ;D
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;D ;D I don't know how you plucking think you'll eggspect with comments like that? ;D ;D
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;D
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Hi Pete,
This base that you have had good results from, how much oil did you add at the start? I am a little confused about the chicken seasoning, which one are you using? Is it liquid or a dry seasoning? I will try this base on your reply and let you know what results I get. Sounds interesting! I assume that you are using enough oil so that you can use it to start dishes off from the top of the gravy.
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Hi Pete,
This base that you have had good results from, how much oil did you add at the start?? I am a little confused about the chicken seasoning, which one are you using?? Is it liquid or a dry seasoning?? I will try this base on your reply and let you know what results I get.? Sounds interesting!? I assume that you are using enough oil so that you can use it to start dishes off from the top of the gravy.
Hi CQ
? ? ? ? the chicken seasoning is a dry mix of spices
I think Rajah , Natco and East End all make it
I used Rajah
Check
http://www.simplyspice.co.uk/chicken-seasoning-p-313.html
I used about 200ml of oil in the base so I got enough spiced oil (like you said)
email me
hi pete
how did you get on with the rajver sauce? i have said that you can cut down on the no. of chillies you put in the base.what did you make using this base? how was it compared to the others you have used with the exception of the heat. did you use the masala and did you add any extra water to get the right consistency. the heat does mellow with time and i have kept the sauce in the fridge for a week with no adverse side effects but i stil think if you use the oil saved from you deep fryer that has had onion bhajis and peppers etc the smell when cooking the final dish is fab. made a vindaloo last night took of the heat when done covered but before left it i sprinkled garlic powder liberally over the top then left for 10 minutes before eating certainly added bit extra something and a little garlic heat yummy ;)
regards
gary
Hi Gary
? ? ? ? ? I thought the base was good but when I compared it to a sample takeaway base I have, it seemed too spicy.
I did water it down, I don't know what the curry was, I made with it
It was just a general oil, garlic ginger puree, tomato paste, spice, gravy thing
Still very nice though
Which Masala are you referring to?
If it's the spice mix, you mean, it was the Bruce Edwards proportions
? ? ? ? ?
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The garlic quantity is high for sure, but at least it's healthy stuff!!
I have come to a conclusion that Garlic is used in vast quantities in most curry cooking and in greater proportions to what most recipes tell us to use. An asian friend tells me they use the term "bulbs" of garlic rather than "cloves" as they tend to break up the whole bulb and use it all in the average family meal. No wonder you can taste it for days afterwards!
Ray
I have eaten in various cafes/restaurans in Bradford over the years and I have always noticed the extra garlic taste within the curries - definately more so than in other areas I have eaten curries. I think that the garlic (and oil) quantities are a vital part of the restaurant style curry and certainly from the taste of the Bradford curries I have tried, the more garlic the better
...even though you do feel like a leper for the next day or three!
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Nothing wrong with being a garlic leper....as long as you don't loose face . ;D
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Yes garlic is predominant in most BIR cooking because it enhances the flavours of other ingredients. You don't find such quantities of it used in traditional cooking though. Cardamom pods (chewed) are good for the breath. I also used to use those Chlorophyll breath freshener tablets (I don't think you can get them now) as they remove the garlic effects from the Alimentary canal and sweat also. However, if you gook the Garlic the proper way you should not get such an after effect.
I was once asked to leave the Walker's Brewery site when I was a young and junior computer engineer in the 60s. I had been experimenting with a particularly heavy Garlic based curry the night before!!!! Very embarrassing. I learned a good lesson that day, but those Chlorophyll tablets did the trick and I returned later........ :o Wish I could remember their name.
Happy Cooking
C P
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If you are using the amounts of garlic necessary to recreate a BIR curry then it is going to stay on you for a while, so it's a case of cutting right back on the garlic say, to one or two cloves, or being whiffy the day after...theres no contest I'm afraid! :P
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Tried this tonight for my wife as she is veggie. I cut back somewhat on the spices and garlic as they seemed a bit too much, and it turned out fanstastic! I think adding the garlic tarka makes this dish. For the veg, I used pre-cooked potato and carrot, and also added some mushroom during the cooking. I can honestly say that it was better than virtually any rogon joshes I've had at restaurants or takeaways. And the wife agreed.
Only slight difference I made was that for the oil, I used only 3/4 veg oil, then 1/4 hot curry oil from Asda, plus 1 tsp of ghee. I used this methoid for a chicken korma a few days ago (only 1 tsp of curry oil though), and this turned out very, very good too. Maybe the curry oil adds something a little different to the cooking, I don't know. Anyway, really chuffed!! ;D