Home » Sauces Dressings & Dips » Med Curry Paste Rogan Josh
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Ref: 357
Heading: Sauces Dressings & Dips
Cuisine: Italian
Food Type: Vegan
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   80 g  Roasted peppers in oil from a jar
   40 g  Fresh ginger finely grated or processed
   30 g  Garlic clove finely grated or processed
   20 g  Fresh coriander with stems finely chopped
   1 Fresh red chilli finely chopped
   2 tbsp  Tomato puree
   2 tbsp  Veg oil
   1 tbsp  Paprika
   2 tsp  Garam masala
   1 tsp  smoked paprika
   1 tsp  turmeric ground
  Spice Toast Mix
   2 tsp  cumin seeds
   2 tsp  coriander seeds


  Step 1
Make the spice toast mix by adding them to a dry frying pan on a medium heat, dry fry for 2 to 3 mins tossing/moving it around or until then just start to colour & give off an aroma, then grind to a powder, either use a spice grinder, food processor or a pestle & mortar.
  Step 2
Combine with all the other ingredients by either using a food processor or if you have a fine grater (microplane type) grate the ginger & garlic then mix all together into a paste.

Suggestion & Tips

Use approx. 2 level tbsp (30g) of paste per portion if meat is 200g & veg 250g per portion for veg like onion, tomato & sweet pepper etc (not rice). Loose with a little water before adding to curry.
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