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February 2016 - rshome123's Rogan Josh

Group testing of selected forum recipes by forum members
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Greybeard
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Re: Rogan Josh (rshome123)

Post by Greybeard » Sat Feb 20, 2016 9:52 pm

Cooked a beef version of this last night following the instructions by the letter, albeit going to Aldi to get the yogurt I was missing - then promptly forgot to add it at the end. Doh .....

Rogan Josh is a complex curry, and response from OH, likewise. "Too hot" was the comment last night, but the portion I left in the fridge was consumed by SWMBO at lunch without murmur or complaint.

My personal experience of RJ is more fragrant, maybe a touch less heat. I pre-heated the spices, then ground them. There was something lacking in the depth department. IMHO, an RJ should be multi dimensional, and my attempt was a bit flat. Maybe I should have followed my instincts and added the juice from the pre-cooked beef ....

I also used a simpler base, a personal variation of SB's (no coriander and little tomato). I suspect if I used Al's base, I'd have been closer to the mark. Your mix though :-)

Not a failure by any means, I just need to capture some BIR richness ....
The definition of insanity is doing the same thing over and over and expecting a different result.

rshome123
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Re: Rogan Josh (rshome123)

Post by rshome123 » Sat Feb 20, 2016 11:44 pm

Both :yahoo: and :roll:. Thanks for trying it out. I'm going to produce another Rogan Josh recipe at some point. Needs some adjustment to what tasted good a couple of times.

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Greybeard
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Favourite Curries: Dopiaza, Kashmiri, Madras or Garlic chicken
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Re: Rogan Josh (rshome123)

Post by Greybeard » Sun Feb 21, 2016 12:58 am

Were you using Keema every time? That might explain a few things (e.g. fat content).

Have done some reading up, and there seems to be 2 versions of RJ, one with onions and one with yoghurt. I am going to have another stab at it tonight .....
The definition of insanity is doing the same thing over and over and expecting a different result.

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Alchemist
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Re: Rogan Josh (rshome123)

Post by Alchemist » Mon Feb 22, 2016 4:46 am

Thanks for getting with the spirit of curry club and giving this a go, gb. Anyone else up for trying this out?

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TikkaTom
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Re: Rogan Josh (rshome123)

Post by TikkaTom » Mon Feb 22, 2016 1:47 pm

I'll give it a go this week time permitting Alchy!

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Westy
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Re: Rogan Josh (rshome123)

Post by Westy » Thu Feb 25, 2016 4:20 pm

We've given this recipe a try tonight since it's the curry club recipe and what a revelation it is :thumbup:

I'm really , really impressed with this one . Yes , the ingredients list is longer than I'm used to but we could taste nearly everything in there . The whole spices give lovely bursts of flavour and the whole dish has layer upon layer of flavour . I set out the ingredients in order of use ( that exhausted my ramekin collection :D ) which helped a lot and I would advise similar.

All to spec accept the following . Fresh chicken added before the first ladle of base . I only had green cardamom seeds not black .

I used my mix powder and CA's original base .

Thanks rs - straight into our top 5 :yahoo:
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rshome's Rogan Josh
A curry can never be ‘too garlicky’ or ‘too hot’ .....

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Alchemist
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Re: Rogan Josh (rshome123)

Post by Alchemist » Thu Feb 25, 2016 5:24 pm

Another satisfied Curry Club, customer :thumbup: . Have a drink on me at the Clubhouse bar for your efforts, Westy :beer2:

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Westy
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Re: Rogan Josh (rshome123)

Post by Westy » Thu Feb 25, 2016 5:55 pm

You are a gent Alchy ! .... I don't care what the others say :D
A curry can never be ‘too garlicky’ or ‘too hot’ .....

rshome123
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Re: Rogan Josh (rshome123)

Post by rshome123 » Thu Feb 25, 2016 5:57 pm

:thumbup: :yahoo: Thanks for giving it a go Westy. Glad you enjoyed it. :yes:

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TikkaTom
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Re: Rogan Josh (rshome123)

Post by TikkaTom » Sun Feb 28, 2016 11:32 pm

Gave this a try tonight, it was very tasty as expected and quite unique! The wife thought that the cherry tomatoes were a particularly nice touch. Sorry no photos, my phone ran out of battery :(

My only criticism would be that the list of ingredients is too long and complex, I like to keep things simple! Nice work as usual though RS :)

rshome123
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Favourite Curries: Chicken Vindaloo
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Re: Rogan Josh (rshome123)

Post by rshome123 » Mon Feb 29, 2016 7:15 pm

Thanks TT, glad you enjoyed it. I try to make my curries just a little bit different, partly so they don't all look and taste the same. I'm aware that the list of ingredients is long, and prep time accordingly so, but I aim to create BIR style recipes that we can produce at home, without the pressures of time and cost that the BIR TA/Restaurants are restricted by. This one is one my most complicated recipes, but sometimes the 'less is more' also holds true.

Recipe and further comments here - Admin

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