CHILLI MASALA CURRY

CHILLI MASALA CURRY

Ingredients:
11 cook's spoon or about 6 Tbsp of Oil
/2
A handful of finely chopped onions
Some red and green Peppers
l2 (or more) green chillies (sliced lengthwise)
1 anise seed (in pod)
1 rounded Tbsp. tomato puree
1 rounded tsp. spice mixture
1 rounded Tbsp. chilli Curry gravy
Cooked meat or chicken
Coriander leaves

Directions:
Put oil, onion, green chillies, peppers and anise seed in pan on fairly high heat, and leave for a few minutes, but stir
occasionally. When the onions start to soften, add tomato puree, spice mixture and chilli. Stir for a few moments, and then add
half a portion of curry gravy. Allow this to cook well. When the sauce has reduced a little, add a little more curry gravy, the
cooked meat, and cook for a few minutes more. Before serving, drain off some oil and add plenty of coriander leaves. Total
cooking time should be about ten minutes, and the result should be a curry with a thick, dark red sauce.
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There is a traditional Indian dish called Rogan Josh. The restaurant has a lot of scope for variation, its version will somewhere
between 'very similar' and 'no resemblance'. But most manage to get the colour right, it should be red. Bhoona is a reference to the
method of cooking; it means fried. This isn't much help in defining what a bhoona is, however, as most of our dishes will be fried at
some stage in their preparation. The only thing that is certain is that there is no right way of producing these (or any other) dishes.
Some restaurants may cheat and serve a medium curry, calling it whatever the customer ordered. Fortunately, this sort of practice
seems far less common than it used to be, probably a result of increased competition and most restaurants having to try harder. But
one person's Bhoona could easily be another's Rogan Josh.
ROGAN JOSH:
This version uses a pre cooked sauce in addition to curry gravy. It is worth a restaurant's while to produce an extra
sauce as this is a very popular dish.
ROGAN SAUCE:
1 red pepper, chopped
1 green pepper, chopped
2 tinned tomatoes
2 inch piece ginger, chopped
4 plump cloves garlic, chopped
Coriander leaves and stalks
Place all of these ingredients in a blender and puree as finely as possible. Pour the result into a bowl, and stir in tomato
puree, straight from the can, until the mixture starts to look red. Now pour oil into a large cooking pot to a depth of
about 1/ inch, and place on the cooker to heat up. Skin and finely slice four more cloves of garlic, and add to the oil.
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Stir until the garlic turns brown, and then pour in the contents of the bowl, and cover quickly to contain the spray from
the hot oil. All that remains to do now is to simmer the mixture for a few minutes. When cool, it can be kept in the
fridge for two or three days before the flavour deteriorates.
ROGAN JOSH