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.

Garlic paste and ginger paste - Add freshly grated garlic paste and ginger paste for the best flavour curry sauce.

Fresh naga chillies vs. Mr Naga Pickle.

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. Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish) Right guys, this is why you are here. Here are the main differences between naga curry and vindaloo: - Looking for a hot curry? Then you are in the right place. All of the following curries are guaranteed to be fiery: - Naga Curry 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.

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. 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. 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. 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. 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.There are a few elements that combine in a naga curry to make it really fiery. First off, it contains literal heaps of chilli powder. You’ll find around a tablespoon of the regular ‘burn your mouth’ kind. This is combined with another tablespoon of Kashmiri chilli powder, a little milder, and is normally used to add flavour and colour. 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. First, the heat of the chilli can vary depending on the season and how it was grown, leading to inconsistencies in the dish.

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. The classic British favourite. Vindaloo is also made with chilli powder. This is supplemented by chopped fresh red chilli, all served in a spicy tomato and onion style gravy. If you can finish a plate of vindaloo, then you are among a very select crowd. 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 first mouthful will be the only one that you taste. Following this, you could be eating anything as naga curry is properly atomic.