01
HEAT THINGS UP
Start with 4 tbsp of oil in a medium pan over medium heat. Use ghee for a more authentic taste if you prefer.
02
BUILD THE BASE
Throw in 1 finely chopped onion and let it cook down until golden. Chill, let it do its thing.
03
GARLIC & GINGER POWER
Add 1 tablespoon each of garlic and ginger puree. Let it sizzle for a couple of minutes until your kitchen smells unreal.
04
LET IT WORK ITS MAGIC
Next, drop in 450g of protein. Chicken, Lamb, Tofu or whatever you fancy. Stir occasionally for an even cook.
05
TIME FOR THE GOOD STUFF
Add 1 tablespoon of roosma basaar, a bit of salt to taste, 2 chopped tomatoes and 1 cup of water (250ml). Turn the heat up, mix it all in and cover the pan.
06
FINISHING TOUCH
Let it bubble away until the oil floats up and the sauce is looking rich and glossy. Top with fresh coriander and serve it up.
Take a deep breath and enjoy a proper homemade roosma curry.