Just went to my Indian shop for a few ingredients for Sunday and came across these beauties



Anyone cooked with these before? I have used the dried whole, powder and masalla powder versions but never the fresh

Hi MA,

I Always like to make my own Naga paste, soak in vinegar then fry with garlic and spice! Ali indian restaurant cooking has a great vid on Naga paste. It's well tasty bud! I would recommend it fully, but I add a little tom pur

Hi Ma
Ive used fresh nagas a couple of times. Simply chop them up finely and add them at the very beginning with finely chopped onion (if using) to make the initial tarka (with G&G etc too). Works for me anyway

Regards

Mickey  ;D

Cheers gents, I used a couple in a Jhalfrezi along with some naga chilli powder and finger chillis, very tasty but very hot  , also used one in a pasta sauce which was very nice  . They do have a wonderful taste though.

I may just freeze the rest and use them when needed.

I buy the bonnet type - thought was nagga.

I cut in half scrap out seeds then add to a tin of toms and blend then ice cube.

I think plastic gloves are needed and don't breath the air around the blending (hold breath).

1 off ice cube is heaven dropped in after the spices. Have used 2 off per 400 g tin but now using 4 off.