The first mouthful will be the only one that you taste. Following this, you could be eating anything as naga curry is properly atomic. 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.

Onion and tomatoes - We usually add shallot onions or brown onions, which are great for cooking curry sauce.

How do I adjust this recipe to taste.

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. 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. 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. Heat the pan to medium heat and add 3 tbsp of oil. Add cumin seeds, and cardamom and let it sizzle for a few seconds until fragrant. Coconut milk or cream - You can add half cup of coconut milk or double cream in the curry sauce if you love the rich creamy curry sauce. Adding cream can also balance the chilli heat.

That’s a rough ingredients list for this hot sauce, with all of the ingredients blended (except for the vinegar) the volume totaled 3 Cups and then I added 1 cup of vinegar which was an equal mix of red wine vinegar and white wine vinegar. Hey folks, thanks for reading this article. I hope you found it useful, and that you learned something new allowing you to make your curry extra special. Here are a few things that can really elevate your curry game to the next level.As with all of the sauces I make they always need to be boiled for at least 20 minutes, this sauce was a little chunky even after a good blend so I boiled the sauce for a total of 40 minutes straight to soften it up. The bottles, caps, funnel, and metal cup used in the bottling process were all sterilized for the entire 40 minute cook time.

Masala - I used garam masala in this recipe, you can add your choice of meat masala or curry powder.Naga curry tastes really hot! The flavour is actually all brought by the naga chilli paste. It is a little similar to that of a scotch bonnet chilli flavour, being both a little sweet with a sharp, acidic bite to it. The seeds are ludicrously hot. Carefully bottle the hot sauce while it is still hot, this will help sterilize the bottles, be sure to use bottles that have already been sterilized. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste. Looking for a hot curry? Then you are in the right place. All of the following curries are guaranteed to be fiery: - Naga Curry Finally, when you fry fresh naga chilli, it tends to create an almost toxic atmosphere. It is literally eye-watering…