Ingredients
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3 tablespoons Mustard Oil
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1 Bay Leaf
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2 sliced Dry Kashmiri Chillies
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1/2 teaspoon Cumin Seeds
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1/4 teaspoon Black Mustard Seeds
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4 sliced Finger Chilli - Green
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100g finely diced Brown/White Onion
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1 tablespoon Garlic & Ginger Paste
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1.5 tablespoons Tomato Pastewatered down with 6 tbsp water
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1 teaspoon Fenugreek Leaves (Kasoori Methi)
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1 teaspoon Kashmiri Chilli Powder
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1 tablespoon Mix Powder / Curry PowderI used Ome Made Devils Arse Hot Curry Masala
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250ml Curry Base
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as required Meat - Chicken / Lamb
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1/8 cup Fresh/Chopped Coriander
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2 grated Garlic Cloves
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1 tablespoon Hot Chilli PickleI used Ome Made "Creeping Death" lime and naga pickle
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1/4 teaspoon Garam Masala Powder
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1/4 teaspoon Black Salt or Hing
Directions
A fantastic combination of hot pickle and spices for a seriously devilish, rich curry with an umami kick
For this dish I’m using Creeping Death Lime & Naga Chutney and Devils Arse Hot Curry Masala / Spice Mix but any hot pickle will be perfect
Steps
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1
Done
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on a medium heat add the mustard oil, bay leaf, Kashmiri chilies, cumin seeds, mustard seeds and half of the finger chillies |
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2
Done
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once the hard spices start bubbling add the onion and fry until beginning to brown and soften |
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3
Done
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add in the garlic and ginger paste and fry for 30 seconds |
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4
Done
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add in the watered down tomato paste and fry for 30 seconds |
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5
Done
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add the methi, Kashmiri chilli powder and mix powder. Stir through and cook for a few minutes until the oil starts to separate |
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6
Done
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add 1/2 of the base, reduce by half then add the rest along with your choice of meat |
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7
Done
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reduce down for around 5 minutes then add the extra chillies, coriander, grated garlic cloves and hot pickle, stir through and reduce until it's the consistency you require |
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8
Done
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sprinkle with garam masala and black salt (or hing). stir through and serve |
