Insanity (Restaurant Style)
Is this the devils curry? Possibly

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Insanity (Restaurant Style)

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Ingredients

Adjust Servings:
Spice Blend
1 tablespoon Garlic Paste
1/2 tablespoon Ginger Paste
1/3 medium Lemon
1 tablespoon Vegetable Oil
5 tablespoons Water
1 heaped teaspoon Mr Naga (Hot Chilli Pickle)
5 Birds Eye Chilli
2 Scotch Bonnet Chillies
Main Dish
2 tablespoons Vegetable Oil
1 tablespoon Ghee (Butter)
2" Cassia Bark (Cinnamon Stick)
1/2 tablespoon Yellow Mustard Seeds
1 medium (100g) Brown/White Onion
1 tablespoon Tomato Paste
2 teaspoons Chilli Powder (Hot)
2 teaspoons Kashmiri Chilli Powder
1 tablespoon Mix Powder / Curry Powder
250ml Curry Base
6-8 pieces Meat, Vegetables, Paneer or Tofu
2 (sliced) Green Finger Chillies
1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
1 tablespoon Vinegar
1 tablespoon Brown Sugar
Decoration
sprinkle Fresh/Chopped Coriander
sprinkle Chilli Flakes

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

Features:
  • Heat 5/5
Cuisine:

Ingredients

  • Spice Blend

  • Main Dish

  • Decoration

Directions

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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

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Steps

1
Done

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

2
Done

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

3
Done

add the tomato paste, stir through and allow to cook out for 30 seconds

4
Done

Stir in the blended spices and allow to fry for a couple of minutes to release the flavours and aromas

5
Done

in with the powders so add the chilli, Kashmiri and spice mix powders and mix through well. Cook out for a few minutes

6
Done

add in your choice of meat, stir through and coat to ensure it doesn't dry out

7
Done

Turn the heat up to medium high and add 1/2 of the base, stir through well and allow to reduce by half before adding the rest. Stir through and allow to reduce again

8
Done

Sprinkle over the green finger chillies, fenugreek/methi, vinegar and sugar and stir through well

9
Done

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

thecurrykid

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Insanity (Base Free / From Scratch)
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Insanity (Base Free / From Scratch)

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