Guest recipe post by Michael Caleigh
I am a big fan of spicy food and always find that dishes are not spicy enough for me.
I went to a local Indian restaurant and asked what they could make for me and they suggested a Naga Curry. I was delighted and thought to myself where this delicious dish had been all my life.
My next challenge was to find a recipe online that resembled to the dish I had eaten and found the following recipe. I changed a few things as the one I had eaten was without cilantro and had no scotch bonnet.
INGREDIENTS for 2 people
1) 1/2 kg of preferred precooked vegetables (potatoes, broccoli, etc.)
2) 1 medium red onion thinly sliced
3) 4 garlic cloves peeled
4) 2″ piece of cinnamon bark
5) 12 naga chilies
6) 1 tbsp of cumin seeds
7) 1 tbsp of malt vinegar
8) 1 tsp sea salt
9) 1 tsp black pepper seeds
10) 1/2 tbsp of coriander seeds
11) 1 tsp turmeric powder
12) 1 tsp methi powder
13) 1 tsp paprika
14) 1 tsp garam masala (added at end of cooking)
15) 1″ of fresh green ginger
16) 1 tbsp of a good hot curry powder
17) 1tbsp cayenne pepper
18) 3 tbsp of vegetable oil
19) 3 cardamom pods
20) 3 cloves
21) 2 tsp mango chutney
22) 1 bay leaf
23) 1tsp mustard seeds
24) 2 tsp tomato puree
25) 400g tin of chopped tomatoes
Dry fry cumin seeds, cloves, coriander seeds, black pepper seeds, cinnamon bark, seeds from cardamom pods and mustard seeds. Heat 2-3 minutes until seeds begin to pop.
Allow to cool and grind to a fine powder.
Put garlic cloves,naga chilies,green ginger and a 1 tbsp of water into a blender and grind to a paste,add malt vinegar.
Heat 1 tbsp of oil in a large solid pan and fry onions till soft, add paste and tomato puree stir fry for 2-3 minutes.
Add curry powder,cayenne pepper,turmeric,paprika, methi, and rest of oil and a little water if needed and stir fry for 2-3 minutes
Add chopped tomatoes,salt ( mango chutney if using ) bay leaf and bring sauce to the boil,then reduce heat to a gentle simmer and put on a lid, Stir curry sauce occasionally to prevent sticking.
Cook till oil start to separate from sauce.
Once sauce is cooked add cooked vegetables and cook for a further 2-3 minutes till heated through. Sprinkle on garam masala and stir into sauce.
Serve with rice and/or naan.