Wiltshire Chilli Farm Naga Chilli Extreme Hot Sauce 140ml

Product Information

As we’ve just been saying, this one is one of the hottest of the lot. Featuring at least two tablespoons of chilli powder as well as a heaped tablespoon of spicy and fiery naga paste. You are going to need to read this after trying it. Vindaloo 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. 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. If you are used to spice, you may be able to detect other elements in the dish. It does have an onion and tomato base adding a little acidity and sweetness. There are also garlic notes with a fairly generic curry taste. Naga Vs Vindaloo | 6 Key Differences 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.

Onion and tomatoes - We usually add shallot onions or brown onions, which are great for cooking curry sauce. 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. This is a great sauce, very hot, very, very, very hot but it has a wonderful taste. I used half red wine to white wine vinegar in this Hot Sauce, I wanted the red wine to compliment the sauce but I didn’t want it to overpower the flavor of the Dorset Naga. The artichoke hearts are a great base, they impart a creamy smooth flavor that gives the sauce a good body but doesn’t overpower the Dorset taste.

INGREDIENTS

First, the heat of the chilli can vary depending on the season and how it was grown, leading to inconsistencies in the dish. Garlic paste and ginger paste - Add freshly grated garlic paste and ginger paste for the best flavour curry sauce. 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.

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.) 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. 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 itIn 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. If you are new to hot curries, you might want to reduce the chilli amount used in this recipe. Start adding a teaspoon of chilli first then build up more to your taste. Do not add a big scoop at once. 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. 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.

Well, let’s put it this way, In 2011, the naga chilli pepper was called the worlds hottest chilli by the Guiness book of records. Is that hot enough for you? 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. 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. Masala - I used garam masala in this recipe, you can add your choice of meat masala or curry powder.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. 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. 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.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.