Wiltshire Chilli Farm Naga Chilli Extreme Hot Sauce 140ml

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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. In 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.

Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.

Fresh naga chillies vs. Mr Naga Pickle.

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. Carefully bottle the hot sauce while it is still hot, this will help sterilize the bottles, be sure to use bottles that have already been sterilized. Naga curry tastes really hot! The flavour is actually all brought by the naga chilli paste. It is a little similar to that of a scotch bonnet chilli flavour, being both a little sweet with a sharp, acidic bite to it. The seeds are ludicrously hot. By using naga paste, you will gain convenience, and it tends to keep for absolutely ages too… If you are making a naga curry at home and are interested, you can get a jar of the good stuff right here. 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.

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. Now that I’ve tasted the final product I’m looking forward to using this as a pizza base but as planned it will work well on the salad sandwiches and as a pasta sauce. I believe that when you’re deciding on what ingredients to use for a Hot Sauce you should clearly picture what it’s going to be used for first, then everything just falls into line.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? 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.

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. Onion and tomatoes - We usually add shallot onions or brown onions, which are great for cooking curry sauce. Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish) If you’ve seen my article on vindaloo, you’ll have noticed that there are many similar elements between vindaloo and naga curry. The main thing that sets the tastes apart is the chilli. 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 DifferencesThere 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. Kashmiri chilli powder- has a unique smokey chilli flavour and vibrant colour. You can also add regular chilli powder or paprika powder to your preference.