BOSH! X GRUBBY Rogan BOSH!
This is our take on a Kashmiri speciality curry. It’s red, rustic and spicy. We’ve used aubergine, coconut yoghurt and a blend of spices to light up those midweek meals.
Servings
Ingredients
For the recipe
<item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>4cm fresh ginger<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>1 large aubergine<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>1 handful of fresh coriander<item-todo-done><item-todo-done>150g basmati rice<item-todo-done><item-todo-done>1 tbsp garam masala<item-todo-done><item-todo-done>60ml water<item-todo-done><item-todo-done>100g coconut yoghurt<item-todo-done><item-todo-done>1 handful of desiccated coconut<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> vegetable oil for frying<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done>
Ingredients
For the recipe
<item-todo-done>8 garlic cloves<item-todo-done><item-todo-done>8cm fresh ginger<item-todo-done><item-todo-done>2 red chillies<item-todo-done><item-todo-done>2 large aubergine<item-todo-done><item-todo-done>2 red bell peppers<item-todo-done><item-todo-done>2 handful of fresh coriander<item-todo-done><item-todo-done>300g basmati rice<item-todo-done><item-todo-done>2 tbsp garam masala<item-todo-done><item-todo-done>120ml water<item-todo-done><item-todo-done>200g coconut yoghurt<item-todo-done><item-todo-done>2 handful of desiccated coconut<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> vegetable oil for frying<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done>
Before you start
Preheat the oven to 180°C degrees l Sharp knife | Chopping board | Grater | Small bowl | Oven tray | Saucepan | Sieve | Large deep sided frying pan | Measuring jug
Prepare the veg
- Peel the garlic and ginger and grate using a fine grater or chop as fine as you can
- Rip the stem from the chilli (removing the seeds if you prefer a milder sauce) - finely chop most of this and finely slice the remainder (for garnish)
- Slice the aubergine and red pepper into bite size chunks
- Roughly chop the coriander and set aside for garnish
Make the rice
- Rinse the rice with cold water, place into a saucepan and cover with 250ml of boiling water
- Bring the rice to the boil on a high heat with the lid on, then turn down to a low simmer and leave to cook for 8-10 minutes
- Once all the water has evaporated, take off the heat and set aside
Make the curry
- Add 3 tbsp of oil to a large frying pan and sweat off the grated garlic, ginger and chopped chilli for 1 - 2 minutes
- Pop the aubergine and red pepper into the pan and cook for about 10 minutes, turning regularly
- Once everything is browning and softened, sprinkle over the garam masala
- Add the tomato purée and 60ml of water to the pan and stir to form the curry base (if it’s too thick, add a little more water to loosen – you want a thick, gravy-like consistency)
- Stir in the coconut yoghurt, then cover with a lid and cook for 5 minutes
To serve
- Taste the curry and season with more salt or garam masala as necessary
- Serve up on bowls or plates with the rice, sprinkled with the chopped coriander, desiccated coconut flakes and the reserved chilli slices