Finally, when you fry fresh naga chilli, it tends to create an almost toxic atmosphere. It is literally eye-watering… 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.

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

This spicy chicken curry is a spice fans dream!

Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.) 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. 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.

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.

INGREDIENTS

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. 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.

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. First, the heat of the chilli can vary depending on the season and how it was grown, leading to inconsistencies in the dish.If you’ve seen my article on vindaloo, you’ll have noticed that there are many similar elements between vindaloo and naga curry. The main thing that sets the tastes apart is the chilli. 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. 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. Tindaloo is another of those novelty dishes that is a British adaptation designed to appeal to those who like it hot. It could be simply described as a vindaloo, but hotter. This is only made possible by going completely overboard on the chilli powder. In fact, this dish tastes like little else. Sambar 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.