Wiltshire Chilli Farm Naga Chilli Extreme Hot Sauce 140ml

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Add the cumin seeds and fenugreek seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed. The reason for this is both speed and flavour. The base sauce (or gravy) speeds up the cooking process and also gives you that smooth texture that is so popular with British Indian restaurant (BIR) style curries. Test for seasoning. I added a little Kashmiri chilli powder which gave the curry a nice red glow and turned the zing to a zap. I love the flavour of naga chilies. They are very hot though, so be careful if you’ve never cooked with them.

In most circumstances, naga curry is hotter than a vindaloo. This curry is about as hot as they come. While vindaloo contains a lot of chillies, the type of chilli used in naga curry gives the dish its signature heat. The clue is in the name. Naga curry takes its name from the naga chilli, used predominantly in the dish . This chilli is extremely spicy, so it creates a sauce that is next-level hot.Other main ingredients can be added too. Paneer can be added raw but it is even better done this way. Raw prawns could also be added to cook in the sauce though I like to add tandoori prawns for flavour reasons. If you like this phaal sauce recipe, you might like to try some of these curry house favourites too… Kashmiri chilli powder- has a unique smokey chilli flavour and vibrant colour. You can also add regular chilli powder or paprika powder to your preference. Repeat the previous step by adding another 75ml of base gravy. Stir and scrape the bottom and sides of the pan once when first added, then leave the sauce to cook as before. Miz claims that it went 'mad' because of two things, their Naga Boss Box which they believe started a trend in the Manchester takeaway scene - and their Naga sauce which they say is the first and only of its kind in the city.

Roast dinners and pies drowned in hot gravy couldn’t get any better. At least that’s what I thought until I created this Naga Gravy. Being Bangladeshi, Sylheti to be specific (Sylhet is a district in Bangladesh), I’ve grown up being surrounded by people eating Naga Morris. A Naga morris/morich is closely related to the Ghost pepper, also known as Bhut Jolokia. They’re super spicy and accompany many Bangladeshi dishes. I used to go to London and they used to do Naga donner there, and I thought I'd do my own take on it. Add the mixed powder and Kashmiri chilli powder followed by the tomato puree and stir to combine, then add about 125ml (½ cup) of the base sauce.Some like it hot, and Lord knows we do, but heat should never ever replace taste. This chilli sauce is a strategic full-on assault to your taste buds. Use with caution wherever hot sauce is required. A bit smoky. Is it chipotle? Yeah, yeah, I like it. Mellow. On a burrito or with some rice and beans … It’s good. Beautiful, ketchup style. It’s sweet, but has enough heat. Garam Masala- I used garam masala in this recipe, you can add your choice of meat masala or hot Madras curry powder. How to make it Kasuri methi- is also known as dried fenugreek leaves, rub the methi leaves in your palm just right before using it. You can buy at Indian grocery stores or supermarket Asian aisles. Right guys, this is why you are here. Here are the main differences between naga curry and vindaloo: -