Ingredients
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Spice Blend
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1 tablespoon Garlic Paste
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1/2 tablespoon Ginger Paste
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1/3 lemon Lemon Juice
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1 tablespoon Vegetable Oil
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5 tablespoons Water
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1 heaped teaspoon Mr Naga (Hot Chilli Pickle)
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5 Birds Eye Chilli
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2 Scotch Bonnet Chillies
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Main Dish
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2 tablespoons Vegetable Oil
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1 tablespoon Ghee (Butter)
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2" Cassia Bark (Cinnamon Stick)
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1/2 tablespoon Yellow Mustard Seeds
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1 large Brown/White Onion
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1.5 tablespoons Tomato Paste
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2 teaspoons Chilli Powder (Hot)
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2 teaspoons Kashmiri Chilli Powder
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1 tablespoon Mix Powder / Curry Powder
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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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250ml Water
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6 pieces Meat / Veg / Paneer
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2 (sliced) Green Finger Chillies
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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1 tablespoon Vinegar
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1.5 tablespoons Brown Sugar
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Decoration
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sprinkle Fresh/Chopped Coriander
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sprinkle Chilli Flakes
Directions
Insanity? Probably, but if you like your curries full of flavour yet spiced to the max then this is the curry for you. An initial sweet touch hides the hidden flames of hell. Scotch bonnet, naga, birds eye and finger chillies come together in a hot yet flavoursome dish
BIR Style version using base here if you’re looking for that https://thecurrykid.co.uk/recipe/insanity-the-devils-curry-indian-restaurant-style/
Steps
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1
Done
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Start by blending the spice paste. Add the garlic paste, ginger paste, lemon juice, vegetable oil, water, mr naga, birds eye chillies and scotch bonnet chillies to a blender and blitz until smooth |
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2
Done
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heat the ghee and vegetable oil on a medium heat and add the cassia bark and mustard seeds. When the mustard seeds start to pop add in the onion and fry until soft and golden |
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3
Done
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add the tomato paste, stir through and allow to cook out for 30 seconds |
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4
Done
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Stir in the blended spices and allow to fry for a couple of minutes to release the flavours and aromas |
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5
Done
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in with the powders so add the chilli, Kashmiri, spice mix, coriander, cumin and turmeric powders and mix through well. Cook out for a few minutes |
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6
Done
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add in your choice of meat, stir through and coat to ensure it doesn't dry out |
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7
Done
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Turn the heat up to medium high and add 1/2 of the water, stir through well and allow to reduce by half before adding the rest. Stir through and allow to reduce again |
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8
Done
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Sprinkle over the green finger chillies, fenugreek/methi, vinegar and sugar and stir through well |
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9
Done
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Cook until the sauce is the consistency you require and any meats used are cooked through. Serve sprinkled with some fresh coriander and chilli flakes |
