For many years, Naga Curry has been a firm favourite of mine. It’s one of my go-to dishes when I’m ordering Indian food. There’s just something about that hot, fruity, chilli that I adore. It’s distinct flavour is easily identifiable via both smell and taste. It sets my taste buds tingling and I find the heat so addictive.
I have experimented with many different Naga Curry recipes over the past few years, but I have never been able to get the balance of flavours just right. In my opinion, it should be hot, but not blow your head off. It needs to be sweet and not sour. It has to be balanced with other heady spices that are robust enough to compete with the chilli kick. Most of all, it’s got to always leave you wanting more.
I made it my mission this year to nail this recipe, and when a customer of ours brought us a huge bag of dried Naga Chillies, which he had lovingly grown and dried himself…well, I had no option but to head back into the kitchen.
In addition to this spice wonder duo, I also put in some fenugreek for good measure. Fenugreek is another super spice in my opinion (and it also tastes and smells amazing).
So after many weeks committed to getting this one just right, on Friday 13th January…I’m happy to say that ‘The Ghost’ Curry Kit will soon be making an
appearance on our ever expanding menu.
Give it a go IF YOU DARE!
'The Ghost' will be available in Hot and Extra Hot