Um...ok...slightly worried now!

Can anyone give me fairly clear instructions as to how to cook and store this safely? I really don't fancy either Salmonella or Botulism!

Hoping to have a go at this tonight. I, too find it unlikely that I'll nail it completely. Hoping that after a lot of trial and error I might get close. Paprika and Panch Poren make sense as a starting point for the main spice mix I think. No mention of Mustard Oil on the label so I'll steer clear of that, but there's mustard seed in Panch Phoren, so that could be a good shout.

Apart from dying, my main concern is getting the vinegar balance wrong, and it all tasting too much of vingar. Any advice appreciated on this. Bearing in mind, I soaked the chillis in barley malt vinegar for about 24 hours so they're already rather vinegary...

Here's what I have done so far, and now the chillis are sitting in a jar of vegetable oil waiting for the next step..



Edwina Curry

This is my local and I eat in and take away regularly. Best Indian food I have had.

Hello all.

New here.

I have been enjoying Mr Naga paste, but in order to get enough of that delicious flavour into a dish, I have found that it gets too hot, so I am trying to make my own version in which I remove the pith and seeds.

I'm aware, however that although the paste is 70% Naga Morich there are some added ingredients that give it that certain flavour. Paprika is listed, but beyond that, merely 'mixed spices'.

Just interested to know if anyone has a good idea as to what the spice blend might be?

My first thoughts are a general 'mix powder' - coriander, tumeric, cumin, fenugreek, paprika, etc, but maybe a mild madras powder? Really hard to tell just from smelling.

Any ideas?

So far I have 30 fresh Naga Morich, de-seeded and de-pithed, soaking overnight in barley malt vinegar...

Edwina Curry

I am from Bournemouthshire

I like making curry, BIR style.

This site looks great!