Ingredients
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4-5 tablespoons Vegetable Oil
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1/2 teaspoon Fennel (seeds)
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8 medium (chopped finely) shallotsor medium white/brown onion
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1 tablespoon Garlic & Ginger Paste
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3 tablespoons Tomato Pastemixed with 6 tablespoons of water
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1 teaspoon Mix Powder / Curry Powder
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3/4 teaspoon Salt
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/4 teaspoon Coriander Powder
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1/4 teaspoon Cumin Powder
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1/4 teaspoon Turmeric Powder
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1/4 teaspoon Garam Masala Powder
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1 tablespoon Chilli Powder (Extra Hot)
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2 ground Carolina Reaper Chilli
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1 ground Naga Ghost
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2 chopped Scotch Bonnet Chillies
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2 teaspoons Habanero Chilli Flakes
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4 sliced Birds Eye Chilli
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300ml Water
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8-10 pieces Chicken Tikka
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2 heaped teaspoons Mr Naga (Hot Chilli Pickle)
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1.5 teaspoon Sugar
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1 teaspoon Lemon Juice
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handful Fresh/Chopped Coriander
Directions
One of the hottest curries available, even hotter than the vindaloo, Made from scratch this version is made with Carolina Reaper, Naga Ghost, Scotch Bonnet, Habanero & birds eye chillies along with the distinctive taste of Mr Naga hot pickle.
Inspired by Brian Todd It’s not for the faint hearted
Steps
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1
Done
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heat a pan on medium and add the vegetable oil and the fennel seeds and allow to fry until they start to sizzle |
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2
Done
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add the onion, stir through and continue to fry for a few minutes until they start to brown and soften |
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3
Done
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add the garlic and ginger paste along with the tomato puree, stir through and fry for 30 seconds |
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4
Done
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turn up the heat a little and add the mix powder, salt, methi leaves, coriander powder, cumin powder, turmeric powder and garam masala, stir through thoroughly and allow to cook out for a couple of minutes until the oil begins to separate. add in a little of the heated water, stir through and allow to reduce for a minutes |
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5
Done
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time for the heat so add the chilli powder, Carolina reapers, naga ghost chillies, habanero flakes, birds eye chillies and the scotch bonnets along with a little more water and once again fry until the oil starts to separate. There are a lot of spices here so you need to make sure they are cooked out thoroughly otherwise you could end up with gritty or grainy curries |
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6
Done
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turn the heat up to high, add in your choice of meat and coat in the spices, I use my yoghurt free chicken tikka and allow to cook for a minute then add the remaining water stirring through well and cooking until the oil begins to separate again |
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7
Done
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after a further couple of minutes reduce the heat slightly as it tends to spit a lot at this stage, add the Naga pickle, sugar, lemon juice and a sprinkle of fresh chopped coriander stirring through well |
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8
Done
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allow to simmer until the oils separates once more, the meat is cooked through and the sauce is the consistency you require |
