Tag Archives: Very Hot

Laal Maas

Standard

Serves: 1

Introduction:

A classic Rajasthani hot dish, almost always made using lamb or mutton. It’s very hot but has a deep, aromatic flavour packed with spice and a wonderful warmth from the garlic and ginger.

Ingredients:

  • 1 portion of precooked lamb
  • 300ml Base gravy
  • 4 tbsp. Vegetable oil
  • 2 tsp. Garlic & Ginger paste
  • 1 tsp. Salt
  • 1 tsp. Coriander powder
  • 1/2 tsp. Turmeric powder
  • 1 tbsp. Chilli powder
  • 4 finely diced red chillies
  • 2 tbsp. Tomato paste
  • 3 tbsp. Natural yoghurt
  • 1/2 Onion, finely sliced
  • 1 tbsp. Methi leaves

Method:

Heat the oil in your pan and fry the onion until just turning golden brown, add the chillies, and the garlic and ginger paste and stir well. Add the dry spices and fry until they begin to release their aroma, 30 seconds should be about right, then add the tomato paste. Now add a splash of the base gravy to create a paste, add the meat and the yoghurt. Stir well and cook until the yoghurt has almost disappeared completely. Now gradually add the methi leaves and the remaining base gravy 100ml at a time, allowing it to thicken properly before adding more. Finally add the salt to taste, simmer for a minute or so and then serve.

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Massanda

Standard

Serves: 1

Introduction:

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!

Ingredients:

  • 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

Method:

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.

Vindaloo

Standard

Serves: 1

Introduction:

The Vindaloo is generally the most common of the “hot” curries available in most Indian restaurants. This curry originates from Southern Goa where it was an amalgamation of Indian and Portuguese cookery. The name Vindaloo comes from a Portuguese dish called “Carne de Vinha d’Alhos” The “Vinha” portion of the name indicates that it uses Wine and the “Alhos” portion indicates the use of Garlic. A traditional Vindaloo is almost always made using Pork, Wine, Garlic and Vinegar, as this was used to preserve the Pork meat during the voyage from Goa to Portugal. Some people think the “Aloo” portion of the word Vindaloo indicates that it should include Potato “Aloo”, which is why many restaurants and take aways include a portion of Potato in the curry.

Ingredients:

  • Precooked meat or vegetables

  • 400ml Base gravy

  • 1 tbsp. Garlic & ginger puree

  • 2 Garlic cloves, finely sliced

  • 1 tbsp. Mix powder

  • 2 tbsp. Chilli powder

  • ½ tbsp. Methi leaves

  • 1 tsp. Salt

  • 1 tsp. Garam Masala
  • 2 tbsp. Tomato puree

  • 2 tbsp. Chilies, chopped

  • 2 tsp. Sugar

  • 1 tbsp. White wine vinegar

  • Fresh Coriander, to garnish

  • Few drops of orange or red food colouring

Method:

Heat the oil in the pan, then add the garlic & ginger puree, the extra garlic and fry gently. Add the tomato paste; mix powder, salt, chilli powder, methi leaves, and chillies then fry for a minute or two, then add half of the base gravy to the pan. Allow the mixture to boil and thicken for a few minutes, stirring every now and again.
Add your precooked meat or vegatables, then add the remainder of the base gravy, the garam masala and reduce to your desired consistency. Add the food colouring, sugar and vinegar then garnish with fresh coriander before serving.

Tindaloo

Standard

Serves: 1

Ingredients:

  • Precooked meat or vegetables
  • 400ml Base gravy
  • 1 tbsp. Garlic & ginger puree
  • 1 tsp. English mustard powder
  • ½ tbsp. Mix powder
  • 3 tbsp. Chilli powder
  • ½ tbsp. Methi leaves
  • 1 tsp. Salt
  • 2 tbsp. Tomato puree
  • 2 tbsp. Chilies, chopped
  • 1 tsp. Sugar
  • Fresh sliced chillies, to garnish
  • Few drops of red food colouring

Method:

Heat the oil in the pan, then add the garlic & ginger puree and fry gently. Add the tomato puree, mix powder, mustard powder, salt, chilli powder, methi, and chillies then fry for a minute or two, then add 200 ml of warm base gravy to the pan. Over a medium to high heat reduce down until there is very little liquid left and the oil has started to separate, stirring occasionally. Add your precooked meat or vegatables, then add the remainder of the base gravy and reduce to your desired consistency. Add the food colouring and sugar then garnish with fresh coriander before serving. Be warned, this is hot, very, very hot!

Phall

Standard

Serves: 1

Ingredients:

  • 3 tbsp. vegetable oil
  • ¼ Onion, finely chopped
  • 2 Cloves of garlic, finely sliced
  • 1 tbsp. Garlic & ginger puree
  • ½ tbsp. Tomato paste
  • 1 tsp. Salt
  • ½ tbsp. Mix powder
  • 3 tsp. Chili Powder
  • 1 tsp. Fennel seeds
  • 2 Large birds eye chilies, finely sliced (optionally “upgrade” the chilies to scotch bonnets or naga vipers)
  • 2 tsp. Red chili flakes
  • 400 ml of Base gravy
  • Precooked meat or vegetables
  • ½ tsp. Sugar
  • 1 tbsp Coriander or finely sliced chillies to garnish
  • Few drops of red food colouring.

Method:

Heat the oil in a pan and add the chopped onion, fry for two minutes or until the onion is starting to take on some colour, then add the garlic and ginger puree, chillies and the extra garlic cloves and fry for 30 seconds or so. Now add the tomato puree, stir in quickly before adding the mix powder and chilli powder to the pan, mix all the ingredients and fry for a minute. Add the salt and half of the base gravy, stir thoroughly and cook until it begins to boil. Now add the meat or vegetables, fennel seeds and crushed chilli flakes, mix well and cook for 2 minutes. Next add the remaining base gravy, sugar and mix well. Cook until the sauce has reduced nicely, it should be quite thick. Add the food colouring if using and stir well, the curry should be a deep vibrant red (for danger).
Garnish with small fresh bird’s eye chillies or if that’s adding too much heat use coriander leaves, but if that’s the case, why are you cooking a Phall?

Pathia

Standard

Serves: 1

Ingredients:

  • 2 tbsp. Vegetable oil
  • 1 tbsp. Garlic & ginger puree
  • Precooked meat or vegetable
  • 400ml Base gravy
  • 1 tsp. Mix powder
  • 2 Chilies, finely chopped
  • ¼ Onion, finely chopped
  • 2 tbsp. Chili powder
  • 1 tbsp. Tomato puree
  • 2 tsp. Tamarind Paste
  • 1 tsp. Cumin powder
  • 1 tsp. Paprika
  • 1 tsp. Salt
  • 1 tsp. Coriander powder
  • ¼ tsp. Asaefotida powder
  • ½ tsp. Sugar
  • ½ tbsp. Methi leaves
  • 2 tbsp. Coconut powder
  • 1 Lime
  • 1 tsp. White wine vinegar
  • 1 tbsp Coriander, to garnish.

Method:

Heat the oil in a pan, add the onion and fry gently for a few minutes before adding the garlic & ginger paste and the chilies. Now add the spices; mix powder, cumin, coriander, chili powder, paprika, asaefotida and salt. Add the tomato puree and tamarind paste, if the tamarind paste is particularly stiff, soften it in a little warm water. Add the coconut powder, methi and sugar, then stir well. Now add the base sauce a ladle spoon at a time, allowing the sauce to thicken and the flavour to develop. Add the precooked meat and stir thoroughly. Squeeze in the juice of half a lime, add the vinegar and taste, add more juice if required. Remember this curry should be hot and sour! Once the flavour has developed and the sauce reached the correct consistency garnish with coriander and lime slices and serve.