Wiltshire Chilli Farm Naga Chilli Extreme Hot Sauce 140ml

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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. 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. 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 I love the flavour of naga chilies. They are very hot though, so be careful if you’ve never cooked with them.

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. The first mouthful will be the only one that you taste. Following this, you could be eating anything as naga curry is properly atomic. 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. Now that I’ve tasted the final product I’m looking forward to using this as a pizza base but as planned it will work well on the salad sandwiches and as a pasta sauce. I believe that when you’re deciding on what ingredients to use for a Hot Sauce you should clearly picture what it’s going to be used for first, then everything just falls into line. Kashmiri chilli powder - has a distinct smokey chilli flavour and vibrant colour. You can also add regular chilli powder or paprika powder to your preference. Fresh naga chillies and/or scotch bonnet chillies could be finely chopped and used instead. Just don’t touch you sensitive regions. You wish you hadn’t. How do I adjust this recipe to taste. 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.

Looking for a hot curry? Then you are in the right place. All of the following curries are guaranteed to be fiery: - Naga Curry Sugar - We've never add sugar in our Indian style curries except in Thai curries. Adding a teaspoon of sugar brings a bit of sweetness and balance out the heat. By using naga paste, you will gain convenience, and it tends to keep for absolutely ages too… If you are making a naga curry at home and are interested, you can get a jar of the good stuff right here.

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First, the heat of the chilli can vary depending on the season and how it was grown, leading to inconsistencies in the dish. 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. Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish) Dare to taste the curry a minute or so before the end of cooking. Pour in the optional but recommended 2-3 tsp honey if desired. The honey gives a nice rounded flavour that works well with the sharpness of Mr Naga. If you have no honey, use jaggery or brown sugar.