Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: uclown2002 on February 16, 2013, 06:59 PM
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A few questions about this stuff!
When is it normally added to the curry?
Would it normally replace all or some of the chilli powder?
How much do people add?
I appreciate everyone will be different and have different tolerances but interested in how it is used.
I do like a hot curry but don't want to overdo it ;D
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Wherever I have seen a pickle added, its mostly towards the end. In terms of how much is down to your preference I guess, but more than teaspoon is going to make the dish hot! Again with the chilli powder, its your choice but if you like me, i'd start with small amounts and work up.
I have just bought my first jar today and am about to open it, if i'm not back in 5 send the fire brigade round please!
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Be careful not to overdo it uclown, some people love the stuff and others aren't to keen, it's quite a heavy taste and I've not had much success with it.
Take a look at this thread
http://www.curry-recipes.co.uk/curry/index.php/topic,8925.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,8925.0.html)
W
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Just opened and tried the Mr.Naga for the first time, wow, this stuff is fantastic! The smell is fantastic and the taste is too. I don't get the 'curry' element that has been said about it but am really looking forward to dropping it in a curry anytime soon.
...I could addicted to this stuff! :)
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Uclown, I typically add a heaped tsp full and don't add chilli powder as it supplies all the heat reqd to make a medium/hot curry to my taste. As others have said it's a strong flavour and IMHO need balancing with something else. When I added it to a simple plain chicken curry the flavour was wrong, but in the Manzil Jafflong recipe the Mr Naga flavour is balanced with tandoori masala and garam masala, which seems to work well.
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Thanks guys!
Easy does it then.
@ Axe:- please let us know how you find it.
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I have been looking all over for this here in the US - so far, no luck. Sad thing is I love really hot stuff, so I'm sure it would be a treat to get to try in a curry if I could find it.
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@ Axe:- please let us know how you find it.
Well I have to say so far other than the the initial tests, I haven't had that much opportunity to use it until tonight. With all the ado about bhuna I ordered a lamb bhuna from my local to see what all the fuss was about. Being a mild dish as advertised in these parts, it never really appealed to me. I picked up the TA and could smell a deep aroma of chilli, which I enjoyed on the drive home. I plated up and sat down to eat my lamb bhuna with naan and sag dal.
First thing that I noticed was that despite the promise of chilli, there was no chilli heat or taste of chilli. So I continued on with another mouthful or two and then decided it was time to break our the Mr Naga. Off to the kitchen and spooned out half a teaspoon of Mr Naga and worked it through the bhuna, which in this case was a dryish dish with lots of finely chopped and sadly undercooked onions. The result of which was a triumph in every sense.
It obviously added some heat and I could have easily added another half teaspoon, but the flavour it added to the dish took it to a whole new dimension. It's like that fenugreek thing or umami, it's simply fantastic. I'm sure it's not to everyone taste buds, but i'm loving the journey so far.
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@ Axe:- please let us know how you find it.
Well I have to say so far other than the the initial tests, I haven't had that much opportunity to use it until tonight. With all the ado about bhuna I ordered a lamb bhuna from my local to see what all the fuss was about. Being a mild dish as advertised in these parts, it never really appealed to me. I picked up the TA and could smell a deep aroma of chilli, which I enjoyed on the drive home. I plated up and sat down to eat my lamb bhuna with naan and sag dal.
First thing that I noticed was that despite the promise of chilli, there was no chilli heat or taste of chilli. So I continued on with another mouthful or two and then decided it was time to break our the Mr Naga. Off to the kitchen and spooned out half a teaspoon of Mr Naga and worked it through the bhuna, which in this case was a dryish dish with lots of finely chopped and sadly undercooked onions. The result of which was a triumph in every sense.
It obviously added some heat and I could have easily added another half teaspoon, but the flavour it added to the dish took it to a whole new dimension. It's like that fenugreek thing or umami, it's simply fantastic. I'm sure it's not to everyone taste buds, but i'm loving the journey so far.
Nice one Axe!
I have just got a jar but not had an opportunity to try it yet.
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@Axe
Have you tried it in other curries yet?
I'm likely to break the seal this weekend and was wondering what particular curry dish would be get a nice lift from Mr Naga.
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There's no real right and wrong with it, but I would add it to less complicated dishes to start with, so you can see what it's adding to the dish. After that, it's entirely your preference. I reckon it would be great in a do piaza but also try it in a jal frezi.
I can't believe you haven't broken the seal, it was the first thing I did when I got home with it. Your in for a treat!
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There's no real right and wrong with it, but I would add it to less complicated dishes to start with, so you can see what it's adding to the dish. After that, it's entirely your preference. I reckon it would be great in a do piaza but also try it in a jal frezi.
I can't believe you haven't broken the seal, it was the first thing I did when I got home with it. Your in for a treat!
Dopiaza or Jalfrezi it is then! How close to end would you add the Mr Naga?
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...I can't believe you haven't broken the seal, it was the first thing I did when I got home with it...
Too true, Malc! I was ready to crack the seal in the shop!
...How close to end would you add the Mr Naga?
In the recent Jaflong I made (which, I think has been described as a sort of Jalfrezi), the Mr Naga went in with the pre-cooked chicken. It works fine as an addition at this stage - I've made the Jaflong twice now and it tastes braw! :)
EDIT: Should have added that I'll be having it again tonight with some of Aussie Mick's very fine pilau rice! 8)
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Some info on Naga Pickles.
http://shafiur.i-edit.net/?p=195 (http://shafiur.i-edit.net/?p=195)
http://www.ebay.co.uk/itm/Naga-King-Chilli-Pickle-Genuine-Nagaland-Pickle-/111020489764?pt=UK_Home_Garden_Food_SM&var=&hash=item19d9563c24 (http://www.ebay.co.uk/itm/Naga-King-Chilli-Pickle-Genuine-Nagaland-Pickle-/111020489764?pt=UK_Home_Garden_Food_SM&var=&hash=item19d9563c24)
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Well I added a half teaspoon spoonful to my chilli con carne tonight and felt I could add more. The flavour really came through though and I added the Mr Naga at serving. So my suggestion, would be to add it towards the end of cooking . ;)
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Well I added a half teaspoon spoonful to my chilli con carne tonight and felt I could add more. The flavour really came through though and I added the Mr Naga at serving. So my suggestion, would be to add it towards the end of cooking . ;)
I was thinking towards the end but I'll try both ways to see if there is a discernible difference. I've just had a chilli and didn't think to use it >:(
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I use naga on other stuff as well as curries. I use it to pep up soups - really adds great flavour. Also like to add a thin layer on some pizzas. Put some on Staffordshire oatcakes with cheese and beans, nice.
Luv it!
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Could it be like Marmite? I don't know but I love it.
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Hi Malc
It's amazing that it's took you so long to get/use Mr.Naga, also amazing to realise how long
ago I joined cR0 and did my first videos.
http://www.curry-recipes.co.uk/curry/index.php/topic,5834.msg57818.html#msg57818 (http://www.curry-recipes.co.uk/curry/index.php/topic,5834.msg57818.html#msg57818)
Watch here when I add Mr.Naga Achari Murgh (https://vimeo.com/24117518)
Just bought a Jar of Pran Olive Pickle, which I hadn't seen for a while, so I revisited this recipe for my curry tonight.
The only downside to Mr.Naga, is too many Chefs are adding it as an enhancer to far too many new dishes on their menu.
Back in the 90's there used to be one or two speciality curries flavoured with Mr.Naga or Kitchen Magic Green Naga,
but I guess it's just evolution again and customer driven.
Funny as I buy so many indian pickles, looking for flavour enhancers for my recipes,
I don't really think of Mr.Naga as a pickle, as it doesn't have the Mustard Oil back note.
Still it's a must have in my curry kitchen, as it's so versatile ;)
cheers Chewytikka
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Well the honest answer Chewy is that I have been bloody scared of it. I don't do hot, or so I thought! I guess I have just opened my wings a little more. ;)
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Don't blame you Malc, I still treat it with respect and measure the portion I addto a dish,
most Chefs I know, just shake and slop an amount out of the jar, :o but there again their not going to eat the curry.
A good flavour combination Malc 0.5 tsp Mr.Naga, 1 tsp Balti Paste, 2 tsp Mild Mango Chutney.
Very Nice, cheers Chewy
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Thanks Mike, i'll try that out.
Its funny you mention the chefs adding it in to all the new dishes. I do enjoy it's flavour and whilst I can't get enough at the moment, I think I would get fed up with it in every dish.