Who doesn’t love a good curry?
Well if you don’t perhaps you haven’t tried this one yet?? 🙂
When the summer comes to and end and the cooler months start taking a hold, I love to get my slow cooker out of the cupboard and cook up some slow braises.
This Rogan Josh curry is no exception. Low ‘n’ slow is the best way to get the best out of your curries.
When I’m busy working with clients, my slow cooker is my saviour! In fact, I think all busy peeps should use a slow cooker…the busy folks bestie!!
The only problem is, the wafting of smells from the slow cooker can be teasing me all afternoon.
If you have been out all day, there is nothing better than walking in the door and smelling that aromas that greets you, welcoming you in and wrapping around your senses. As one of my followers on Facebook wrote, “it feels like your winning!” I tend to agree!!
I like to make my own curry spice blends and store in the fridge but if I am busy, which lets be honest, is most of the time, I will buy a spice blend or curry paste in a jar, but as I always say; check your ingredients first. If you don’t recognise any of the ingredients, then I tend to avoid it. There are many good one on the market but just stick with the ones that have spices only and in the case of a paste, a little oil. I usually avoid using canola or any vegetable oils, but if I am only adding a tablespoon or so of paste, I don’t get too stressed about it.
I avoid the pre made simmer sauces, as they are usually full of hidden sugar and mystery ingredients. In this recipe I have given you both the spice mix I make and the option to use a pre made paste.
My Rogan Josh paste method is modified from a Jamie Oliver recipe;
- 2 cloves garlic
- 1 thumb-sized piece fresh root ginger
- 1 teaspoon smoked paprika
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- ½ teaspoon sea salt
- 2 tablespoons of oil
- 2 tablespoons tomato puree
- 1 fresh red chilli or 1/2 teaspoon of dried chillies ( this can vary depending on your heat requirements, but this is a mildish amount!)
- 1 small bunch fresh coriander
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- Add your spices to a hot pan, not too hot and lightly dry toast them for a few minutes.
- You can use a high speed food processor (if small enough) or a mortar and pestle. Add ingredients to whichever you use and grind down your spices and then add your liquids ( oil and tomato paste) and blitz till it comes together in a paste.
- Place in sterilised jar and before sealing, add a thin layer of oil on top. You can store in the fridge for several weeks.