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. Caution: The heat of this sauce is immediate and powerfully intense, starting from the tip of the tongue and spreading throughout the whole mouth. Handle with care!

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. For hundreds of years, habaneros have been used in traditional dishes around the world. They are a staple ingredient in many Mexican recipes and can be found on pizzas all over America’s southwest region.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. Right guys, this is why you are here. Here are the main differences between naga curry and vindaloo: - Masala - I used garam masala in this recipe, you can add your choice of meat masala or curry powder.

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. Heat the oil in a large frying pan over medium-high heat. When visibly hot, add the chopped onions and fry for five minutes or until soft and translucent.

Marinades – Add flair and flavour to your cooking with these fine chilli infused marinades and cooking sauces. 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.

With a perfect balance of flavours, this sauce combines the fiery Naga chilli with fresh ginger, garlic, and a bold blend of strong Madras curry spices. The result is a rich and warm sauce with a full-flavoured curry aroma, earthy undertones, and a well-balanced acidity. The first mouthful will be the only one that you taste. Following this, you could be eating anything as naga curry is properly atomic.

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

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.A Complete Curry Kit: - Literally, everything you'll need to make curry all in one place. Cookware, storage, utensils, even the spices! This is my dedicated guide to getting you up and running all for the price of few takeaways.