Wiltshire Chilli Farm Naga Chilli Extreme Hot Sauce 140ml

Product Information

Kashmiri chilli powder - has a distinct smokey chilli flavour and vibrant colour. You can also add regular chilli powder or paprika powder to your preference. Season with salt to taste. Sprinkle the kasoori methi over the top by rubbing it between your fingers.

The doner kebab isn't usually something attempted successfully at home. But, as someone with decades of experience in the food industry, Miz Rahman had all he needed to make it work. A bit smoky. Is it chipotle? Yeah, yeah, I like it. Mellow. On a burrito or with some rice and beans … It’s good. Beautiful, ketchup style. It’s sweet, but has enough heat. People were waiting up to an hour, the road was so busy because of the boxes. It got really popular and all the other establishments started copying it. Serve this with your favourite roast dinners and watch everyone ask for more. They will ask for more, so make plenty.First, the heat of the chilli can vary depending on the season and how it was grown, leading to inconsistencies in the dish. Add the cumin seeds and fenugreek seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed. The sauce also freezes well. You can make it, freeze it and then heat it up and add your main ingredient of choice to heat through in the sauce before serving. The base sauce and other pre-cooked ingredients. Start making the gravy as instructed on the container. Add 4 tsp of gravy granules to a saucepan, followed by 1/2 pint of water (275ml). 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.

As with most curries, this phaal sauce can be made one or two days ahead of time. In fact as the flavours develop it will get even better. Naga Morich is a chilli pepper that is grown in northeast India and Bangladesh (where the Rahman family is from) and in 2011 was recorded as the hottest chilli in the world by the Guinness World Records with 1,382,118 Scoville heat units. With the help of their mum who grows the chilli, the brothers have created their own Naga sauce that they use in an array of their dishes on their menu.

The base sauce and other pre-cooked ingredients.

Add the mixed powder and Kashmiri chilli powder followed by the tomato puree and stir to combine, then add about 125ml (½ cup) of the base sauce. Kashmiri chilli powder- has a unique smokey chilli flavour and vibrant colour. You can also add regular chilli powder or paprika powder to your preference. You’d be hard pressed to find a takeaway that doesn’t do a box of sorts in Manchester nowadays. They have become all the rave in the last few years and have proved popular as seen from the success of Levenshulme stalwarts Red Cherry and Drip in Burnage.

Miz claims that it went 'mad' because of two things, their Naga Boss Box which they believe started a trend in the Manchester takeaway scene - and their Naga sauce which they say is the first and only of its kind in the city. As 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 Finally, we use aromatic herbs and spices to seal the deal. No chemicals, no extracts, no ingredients whose names you can’t pronounce. This is pure fire and the real deal.

Some like it hot, and Lord knows we do, but heat should never ever replace taste. This chilli sauce is a strategic full-on assault to your taste buds. Use with caution wherever hot sauce is required. I used to go to London and they used to do Naga donner there, and I thought I'd do my own take on it. Stir in habanero chillies and bird's eye chillies followed by the garlic and ginger paste and fry for about 30 seconds. As with all of the sauces I make they always need to be boiled for at least 20 minutes, this sauce was a little chunky even after a good blend so I boiled the sauce for a total of 40 minutes straight to soften it up. The bottles, caps, funnel, and metal cup used in the bottling process were all sterilized for the entire 40 minute cook time. Chilli Nuts – Tired of the claims of Hot & Spicy made by mainstream brands? Try our nuts – they’re flavour with fire!