Serves: 1


This spicy, indulgent curry  isn’t found on many menus, in fact we’ve only found this curry in two restaurants during all of our travels. This recipe was given to us by the chef at a wonderful Indian Restaurant in Dumfries, Scotland. It’s definitely worth trying, but be warned, it’s a hot one!


  • Precooked meat or vegetables
  • 400ml Base gravy
  • 3 tbsp. Vegetable oil
  • 1 tsp. Garlic & Ginger puree
  • 1 tsp. Salt
  • 1 tsp. Cumin powder
  • 1 tsp. Coriander powder
  • 1 tsp. Garam masala
  • 2 tsp. Chilli powder
  • 1 tbsp. Double cream
  • 2 tbsp. Tomato puree
  • 1 block of Creamed coconut (50g)

For the Chilli puree

  • 3-5 whole chillies depending on size and type.
  • Splash of water


Firstly, de-stalk the chilles and add them to a liquidiser or mini blender, along with the splash of water and blitz until smooth. The type of chilli is completely up to you, we tend to use finger chillies or bird’s eye chillies, or if we’re feeling very brave scotch bonnets, Naga vipers would work too, but we haven’t plucked up the courage yet.

Heat the oil in a hot pan, then add the garlic and ginger paste, stir for a few minutes until cooked. Now add the dry spices excluding the garam masala, salt and the tomato puree, stir well for a few minutes. Now add the chilli puree and a chef’s spoon full of the base gravy to keep things from sticking. After a minute or so add the creamed coconut block, stir until the coconut has melted, then add the rest of the base gravy. Bring everything to the boil and let the curry thicken up, then finish with the double cream and serve with some fluffy pilau rice.

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