Wiltshire Chilli Farm Naga Chilli Extreme Hot Sauce 140ml

Product Information

First, the heat of the chilli can vary depending on the season and how it was grown, leading to inconsistencies in the dish. 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. Hey folks, thanks for reading this article. I hope you found it useful, and that you learned something new allowing you to make your curry extra special. Here are a few things that can really elevate your curry game to the next level.

Test for seasoning. I added a little Kashmiri chilli powder which gave the curry a nice red glow and turned the zing to a zap. Looking for a hot curry? Then you are in the right place. All of the following curries are guaranteed to be fiery: - Naga CurryAs we’ve just been saying, this one is one of the hottest of the lot. Featuring at least two tablespoons of chilli powder as well as a heaped tablespoon of spicy and fiery naga paste. You are going to need to read this after trying it. Vindaloo There 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. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)

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. Finally, when you fry fresh naga chilli, it tends to create an almost toxic atmosphere. It is literally eye-watering… 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.Dare to taste the curry a minute or so before the end of cooking. Pour in the optional but recommended 2-3 tsp honey if desired. The honey gives a nice rounded flavour that works well with the sharpness of Mr Naga. If you have no honey, use jaggery or brown sugar.

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.This is a great sauce, very hot, very, very, very hot but it has a wonderful taste. I used half red wine to white wine vinegar in this Hot Sauce, I wanted the red wine to compliment the sauce but I didn’t want it to overpower the flavor of the Dorset Naga. The artichoke hearts are a great base, they impart a creamy smooth flavor that gives the sauce a good body but doesn’t overpower the Dorset taste.

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.

How do I adjust this recipe to taste.

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 Differences I love the flavour of naga chilies. They are very hot though, so be careful if you’ve never cooked with them.