Ingredients:
3 Tb. oil
1 large onion, diced
2 Tb. freshly minced ginger
2-3 cloves garlic, minced
1 Tb. Madras curry powder
1 tsp. tumeric
1 tsp. garam masala
2 bay leaves
¼ tsp. cayenne*
1-14 oz. can of crushed tomatoes or tomato puree
1 heaping cup of plain yogurt
1 ¾ cups of water
2 lbs. raw peeled shrimp
1 ½ cups dried Basmati rice
1 pinch saffron (optional)
Salt and pepper
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Preparation:
*Some of these spices sound unfamiliar, but can be found in most large supermarkets!
Place a large pot over medium heat. Add the onions, sauté for 3 minutes. Then add all the dried spices and stir into the onions. Toasting the spices opens up the flavors faster! Next add the ginger and garlicsauté another 1-2 minutes.
Add the tomato puree, 1 ½ tsp. salt, and water. Stir in the yogurt. Simmer for 20-25 minuteswhile you are cooking the rice.
Set a smaller pot over high heat. Add 1-2 Tb. of oil and the dried rice. Sear the rice for 1-2 minutes, stirring to coat it in oil. Add the water (usually 3 cups, but check package) and cover to bring to a boil. Once boiling, stir, add a pinch of saffron and a large pinch of salt, then cover and lower heat to simmer. Simmer for about 15 minutes, then remove from heat but keep covered until ready to serve.
Once the rice is ready, remove the bay leaves. Use an immersion blender to puree the curry. This is an optional step I like to take to improve the texture!
Add the shrimp to the curry pot. Stir them in and allow them to cook for 3-5 minutesuntil pink. Taste for salt. Serve the Rogan Josht over the saffron rice, with some naan on the side!
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