Topic: Viceroy Brasseries "naga" sauce

[curryhell]

I know just what you mean re. the smokiness of Mr Naga.  The first time i tried it, i fell in love with the stuff.  I had to rely on a pub mate to fetch jars from Houndslow when he had time to  go shopping.  I couldn't get the stuff round here until a new grocers opened up a couple of years ago.  Unfortunately, they closed to make way for a bigger Indian Restaurant  But now, all is good as i can get it easily from my local restaurant wholesalers. 
Not sure what the the blend and balance of spices are in Mr Naga, but obviously it would take a fair while to get anywhere near.  I'll just continue to buy it.  Will definitely be making another load of VB "naga" sauce though.  It's different but I love the stuff too.  Salvador Dhali made it and is equally enamoured with it  ;D
A nice portion of lettuce / cabbage / cucumber mixed with cooling garlic mayo, alongside a pile of donner meat topped with "naga" sauce - YUM.  Not a curry, but a good second best.  NIS for me tonight cooked yesterday, otherwise i'd be down the kebab van  ;D

[Naga]

Haha, you're making me hungry and I've just finished scoffing my dinner!

[976bar]

As promised comments on the "naga" sauce as demonstrated by chef Imran and narated by Ali of the Viceroy Brasserie Abbots Langley

Here is the first video of three on the recipe
How to make naga chilli sauce-scotch bonnet-indian restaurant cooking-viceroy abbots langley part 1

Well i'm just about to give my new ali pan its second out and see how it fares with the South Indian Garlic Chicken    Then have to make the Viceroy Brasseries "naga" sauce and pre-cooked saag.  A feast when i get back from the pub tonight  : ;D

Do let us know how you get on with the Viceroy Brasserie's "naga" sauce, CH.

I made a batch last week, which, tastes fab on its own, but thanks to cooking mainly traditional Indian fare of late I haven't tried it in a BIR style dish yet.

I made this the other weekend but due to workload and the arrival of the festive season I 've not had time until now to post the results.
For those that have followed the VB videos since they started to appear, there sometimes seems to be a difference between quantities described and those acutally used.  Just like Salavador Dhali I have had to look at the video and interpret the quantities.
I basically halved the receipe to 1kg of scotch bonnets as i could not possibly store 2kg of "naga" pickle (sauce)  .
I used one heaped dessertspoon of panch phoran and one and a half chefs spoon of oil.  I reduced the vinegar down to just over half a pint and used one and a half large bulbs of garlic.
On medium heat poured oil in saucepan and heated.  Then added the panch phoran and fried until the mustard seeds started to pop.  Then added the sliced fresh galic and fried until it just started to brown at the edges.  Added my 1kg of scotch bonnets, mixed everything well  and continued to fry for 10 minutes, stirring regularly to avoid any burning.

In go the bonnets



After ten minutes of cooking



Then in went the vinegar, brought the pan back to a simmer, put the lid on (as the fumes were a  little pungent  ) and continued to cook for a further 10 minutes, stiring occasionally (holding my breath whilst doing so).

The mix now cooked



And yes, the bonnets had softened  :  I allowed this to cool for a while and then blended it all



Then placed it all in a jar and covered the surface with oil for later use 



BOTTLED DYNAMITE would be the only way to describe the finished product, tasty on its own but with the kick of several mules ;D

I have used this twice so far.  I made a vindaloo the other week and replaced the chill powder with a heaped dessertspoon of this.  Result was a nice tasty curry with good heat but on the milder side of vindaloo for my taste buds (what tast buds i hear some cry  : ).   From this i concurred that more was needed to get the heat up.  Its addition had added a nice little twist to the finished dish without being overpowering in taste. If i added more i'd risk the curry taking on more of the flavour of the sauce. 
Next I decided to use it in conjunction with chilli powder reducing the quantity of the latter in my North Indian Special.  Level dessertspoon of "naga" sauce and a tsp of chilli.  This worked very well.  Curry had a good heat with an extra layer of flavour.
This jar should keep me going for a little while.  I would recommend this for anybody that likes to add pickle to any curry.  It adds flavour as well as having the advantage of adding a good kick as well.  A good substitute for chilli powder but doesn't seem as hot.  Although the advantage may be no "ring sting" the next morning as there's no powder to undercook  ;D ;D

Thanks for this Dave.

I have quite a few dried Habenaro and Chippotle Chili's that I have been wondering what to do with, and me thinks I'll try this with them

[curryhell]

Great on a kebab as well Bob.  Keep us posted on your results