Rogan Josh is typically a medium to hot type of Indian curry distinguished by its thick tomato heavy, reddish sauce and tender meat, usually lamb. This Kashmiri dish, believed to have originated in Persia before making its way to Kashmir and then Northern India and beyond, was centred on the mild Kashmiri chilli but over time it was replaced by the use of tomato’s. Slow cooking with plenty of aromatics and often yoghurt gives the finished curry a depth of flavour and perfect texture that curry take-away houses are famous for. But this is not to say that it can’t be as successful on poultry and rather than slow cooking a curry, what about poaching as its a great way to retain flavour and tenderness in Turkey breast that often falls fowl (haha) by being overcooked. Poaching can be done several different ways but the aim of all of them is to cook evenly and preserve the moisture.

Often, Rogan Josh is served with a side of plain basmati rice, or the Indian bread known as naan, or both. Instead the choice of a herbal cucumber salad is the ideal contrast to the warm hot potato curry, turkey and poached egg. Its finished off with coconut yoghurt and a tomato chilli relish that you could buy or simply make yourself. It is often said that Rogan Josh tastes differently even after the same recipe is followed by different people due to from whom or where they learnt to cook. It has something to do with the rhythm of the hands and the order and timing of the ingredients We hope you enjoy our version of Rhythm Josh.

 

Ingredients: 

500-600g Turkey Breast strips

1 tbsp. Sunflower oil

1 Red Onion (finely chopped)

1/4 tsp. Fenugreek Seeds

1 tbsp. Coriander Seeds

1 Star Anise

1 tsp. brown/black mustard seeds

1/2 tbsp. Turmeric powder

30-40g My Souk Drawer Rogan Josh spice blend

1 dozen fresh Curry leaves

425ml Coconut Milk

100-200ml Chicken stock

500g chat potatoes

1 tsp. crushed Ginger

2 tsp. crushed Garlic

400g Tomato & caramelised Onion Pasta Sauce

4 large eggs

1/2 bunch fresh coriander leaves (chopped)

1/4 bunch mint leaves (chopped)

3-4 sprigs Thai Basil (chopped)

100g Pine Nuts (roasted)

Sherry Vinegar

Coconut Yoghurt

Chilli Tomato Relish

 

Method; 

Combine the Star Anise, Coriander Seeds, Fenugreek and Mustard Seeds. Grind to a coarse powder and mix with the Turmeric. Add the oil to a heavy, deep sided saucepan or skillet and place over medium heat. Cook the red onion until fragrant, before turning down the heat and adding the un-roasted spices and 8-10 curry leaves, cooking until there is a strong aroma. Be careful not to catch the spices. Add the Rogan Josh spice mix and stir for about a minute before adding the coconut milk. Bring to a boil before adding the Turkey Breast strips and then removing from the heat. Cover with a lid and poach for 20 minutes before turning the Turkey and poaching for a further 20 minutes with the lid on. Ensure the Turkey is cooked either with a meat thermometer or if it is firm to the touch. Remove from the pan and wrap in foil.

Wash the potatoes well, then place the whole potatoes in a large pot and cover with water. Cover the pot with a lid and bring it up to a boil over high heat. Boil the potatoes for 5-6 minutes, or until they’re just starting to become tender when pierced with a fork. Allow to cool before draining. Remove and cut into halves.

While the potatoes are boiling, place a side plate, upside down, into the bottom of large pot. Fill the pot with salted water, place the pot over a medium heat and bring to 80C. Place a large slotted spoon with small holes over a small glass bowl. Gently crack the egg on a flat surface then crack onto the slotted spoon. Drain for a minute or two before cooking. Repeat with each egg transferring it to a small cup to await cooking.

Add the ginger, garlic, and Tomato mix to the Rogan Josh Masala in the same large, wide & deep pot used to poach the Turkey. Turn the heat up to medium and heat the sauce through. Taste the sauce and add salt, if needed. Add the cooked and drained potatoes to the skillet and stir to coat in the sauce. Add a couple tablespoons of chicken stock or white wine if the mixture seems dry or pasty. Simmer for 20 minutes or until the potatoes are cooked.

Make the salad by cutting the peeled continental cucumber into ribbons by hand or with a mandoline. Add coriander leaves, mint, remaining curry leaves, thai basil and a good dash of sherry vinegar. Toss then toss again with most of the roasted Pine Nuts.

Take the turkey from the foil and slice on the bias every 2-3cm. When ready to plate the potatoes, turkey and salad, pour the egg from the small cup into mildly rotating 80C water and cook for 4 minutes, (if runny yolks are desired), using the slotted spoon to ensure that the egg does not sink to the bottom. Use the slotted spoon to remove the egg from the water and allow excess water to drain off. Gently place the egg onto a plate and top with chopped fresh coriander. Distribute any remaining pine nuts over the plate and put a good dollop of chill tomato relish and coconut yoghurt to serve.

Enjoy.

Ingredients: