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Rogan Josh Curry Sauce - The Curry Sauce CompanyClick image to enlarge

Rogan Josh Curry Sauce - The Curry Sauce Company

Rogan Josh Curry Sauce - The Curry Sauce Company

(Ref: CPS172)

Price: 3.95


Quantity:  
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475g

Serves 3-4 people

Heat rating: Medium

The Curry Sauce Co produces a range of delicious curry sauces so you can enjoy restaurant quality meals in the comfort of your own home, with the bare minimum of preparation.

Curry Sauce Co Rogan Josh Sauce: a rich sauce with a soft texture, ideal with lamb and vegetables as well as chicken. You can use this sauce to make delicious Rogan Josh, Egg Dom, Mullagatawny Soup, Sag Paneer and Vegetable Curry dishes.

To make Rogan Josh:

• Stir fry 500g cooked lamb cubes or 500g raw cubed chicken breasts in a little oil for 2-3 minutes.

• Shake the Rogan Josh sauce well and add to the pan with tomato quarters. Simmer until the lamb or chicken is tender and cooked through.

• To serve, turn into a balti dish and garnish with fresh, chopped coriander leaves.

To make Egg Dom curry:

• Hard boil 4 eggs and leave to cool. Then shell and cut in half lengthways.

• Peel and cube 4 large potatoes and boil until tender. Drain and allow to cool.

• Heat a little oil in a pan, and fry the potato cubes until they begin to brown.

• Shake the Rogan Josh sauce well and add to the pan with the sliced egg and heat thoroughly.

• Serve garnished with chopped, fresh coriander leaves.

To make Mullagatawny Soup:

• Combine 475g Rogan Josh and 475g Balti sauces with 900 litres beef or vegetable stock.

• Heat gently until simmering, adding water if resulting soup is too thick.

• Pour the soup into warmed bowls, garnish with fresh, chopped coriander leaves and serve with crusty rolls.

To make Sag Paneer:

• Cut 120g paneer into cubes and stir fry in a little oil until lightly browned. Set aside.

• Add a little more oil and gently stir fry 1 finely chopped onion, 5 chopped, de-seeded green chillies, 2½tsp garlic purée and 1 tsp cumin seeds over a low heat for 1-2 minutes.

• Shake the Rogan Josh sauce well and add to the pan and simmer for a further 2-3 minutes.

• Add 940g fresh spinach leaves and stir until hot. Add the paneer and serve.

To make Vegetable Curry:

• Blanch 500g mixed vegetables (cauliflower, broccoli, beans, peas, carrots, tomatoes, sweetcorn) in boiling water until al dente and drain.

• Stir fry the vegetables in a little oil until lightly browned. Add ¼ tsp garam masala and stir fry for 1 minute.

• Shake the Rogan Josh sauce well and add 200g to the pan and simmer until hot.

Remove from heat, stir in fresh, chopped coriander leaves and serve.
Ingredients: Water, Onions, Tomatoes, Rapeseed Oil, Tomato Purée, Ginger Puree, Garlic Puree, Sugar, Coriander, Salt, Vegetable Bouillon (Salt, Yeast Extract, Potato Starch, Sunflower Oil, Celery, Onions, Lactose, Maltodextrin, Spices, Parsley), Ground Coriander, Ground Cumin, Garam Masala (Coriander, Cumin, Cinnamon, Black Pepper, Dill, Ginger, Cloves), Ground Cardamom, Lemon Juice Concentrate, Chilli Powder, Star Anise, Tamarind Concentrate, Turmeric.

Gluten free and suitable for vegetarians

Contains Dairy and Celery (produced in an environment that uses Nuts)

Store out of direct sunlight in a cool, dry place. Once opened, refrigerate and use within 2 days. Suitable for freezing.

If there are any allergens in the ingredients they are marked as bold.
•  Manufacturer (or, UK Distributor / Reseller) :

    Spices of India
    Cedar Trade Park
    Cobham Road
    Ferndown Industrial Estate
    Wimborne
    Dorset, UK
    BH21 7SD
    UK
Testimonial:

"Dear Spices of India, Hi, placed a quite large order with you over the internet on sunday, and to my great joy it all arrived here in France on Tuesday. Thank you for such good service, many friends have asked for details of your website. New years party and curry evening looks set to be great thanks to you!"

- Mr Trevor King