Topic: PanPot's Ashoka Rogan Josh Curry Base Sauce

[Cory Ander]

Posted by PanPot and moved to here by CA

Ingredients:

- Plum Tomato 2.55gms @2tins
- Almond Powder 1 c 650 plastic container full
- Coconut Cream 198gms @2 Pkts
- Garlic/Ginger Paste 2 chef curry spoons (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.msg35417;topicseen#msg35417)
- Single cream I litre @4 Cartons
- 4 English Onions Sliced
- Whole Zeera 50 gms       
- Salt 60 gms
- Vegetable Ghee 1Kg               
- Red Chili Powder 15gms
- Haldi 40gms                       
- Garam Masala  15 gms

Method:

- Place ghee in pan on medium flame
- Crackle the whole Zeera (presumably Jeera/Cumin)
- Add onions, fry until light golden brown
- Add all the spices and cook until a little ghee has come to the surface
- Add plum tomatoes and cook for a further 40 minutes
- Add remaining ingredients and cook for 5 to 10 minutes
- Liquidise the mixture and cool before storing and use

[Curry on up the Kyber]

 Plum Tomato 2.55gms @2tins
- Almond Powder 1 c 650 plastic container full

Hi Panpot,

is that 2.55Kgms?

Im unsure of the quantity of almond, is it 650 millilitre?

Thanks for your effort

[sl3ptsolong]

Panpots has Marg and no single cream? have you amended the recipe?

[Cory Ander]

No, I didn't amend the recipe (if you meant me?)

This is Panpot's/Ashoka's curry base specifically for their:

- Rogan Josh (found here:  http://www.curry-recipes.co.uk/curry/index.php?topic=3910.msg35391#msg35391)

- Balti Butter Masala (found here:  http://www.curry-recipes.co.uk/curry/index.php?topic=3911.msg35392#msg35392)

The other Panpot/Ashoka curry base (with marg in it) can be found here:   http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0

[JerryM]

Curry on up the Kyber,

can't help specifically as i've not got to this one yet. caution though based on the southern garlic - the ingredients would make something like 17 L - so u'll need to pro rata the ingredients a fair bit for home use.

i'd read it as 2 big catering tins of tom (2.25kg x 2) and 650ml volume of almond.

[CurryOnRegardless]

It certainly does look like the recipe for an industrial amount of base, if anyone manages to scale it down successfully please post results and put the rest of us out of our misery!!

Regards
CoR

[JerryM]

this sauce is for sure not what i would expect of a Rogan Josh - it's very different.

i found it difficult to cook - due to the order of the cumin seed and onions - i think it would be far easier to caramelise the onion then crack the cumin. after this stage i cooked the rest on bake in the microwave.

the sauce tastes real good. it's clearly top notch restaurant standard in terms of quality - not u're TA stuff.

have posted rest of comments in the dish post http://www.curry-recipes.co.uk/curry/index.php?topic=3910.0;topicseen. i will make this paste again for sure.

[JerryM]

i've made this sauce for a 2nd time now. on the 2nd go i upped the amount of onion x4, almond powder x2, and used black cumin. i also cooked it totally in the microwave. worked a treat. i made 300ml and used 100ml in each dish (~1 heaped chef).

this sauce is a real fav and given the microwave produces equally good result means it can be produced easily and quickly.

we intend to use it in the balti butter chicken which just pips the rogan josh in our book.

ps Secret Santa - i used fresh single cream as i can't get the UHT cream locally

[billycat]

Jerry

why cant you get UHT locally every asda i know of sells it and that includes your neck of the woods warrington

[Cory Ander]

UHT is just single cream (treated at ultra high temperatures) anyway isnt it?