Good tip, but I prefer my method. I simply chop the coriander, put into a container and pop in the freezer. When making a curry, just retrieve the container from freezer, grab a large pinch and sprinkle it into your curry then lid back on and back into the freezer. So easy.

No, I just like the convenience of a ready stock of base on hand and I find that cooking 8 litres of base doesn't take much longer than 2 litres, so it makes sense to cook in bulk every couple of months.

Hahaha... That's so great

I also enjoy it, having been introduced by Chriswg at the CR0 BBQ. There is something in the spicing which makes the flavour so appealing, it's not all about the flavour or heat of the nagas. I tried the competitor brand Mr Vikki's King Naga and didn't like the flavour as much. But ooops, I'm taking this thread off topic. Sorry all.

Quote from: Axe on February 18, 2013, 10:08 PM

Quote from: Phil [Chaa006] on February 18, 2013, 10:04 PM
Now what can I do with a microwaved onion

Caramelise it in a pan with toasted garlic and add a spoon of Mr Naga, welcome to my Naga Bunjara  ;D

Oh btw, goes great with a popadom or chapati

You're enjoying getting acquainted with Mr Naga then Axe?

Quote from: StoneCut on February 18, 2013, 03:56 PM
I ordered some sourdough starter (Oregon Trail - www.carlsfriends.net) - I'm looking forward to making a pizza with it soon. I'll definitely drop a note once I succeed (I'm trying to go entirely without any other yeasts except for the starter so it could take a while).

What a remarkable site. Thanks for mentioning it!

Looks great rich, and very nicely documented too.

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.

I'm wondering if the sprinkle added at 3:15 in the video could be MSG? As spotted by Axe you can see white grains on the spoon handle after it's added.

Before:


After:


At the start of the video three white ingredients can be seen on the left in the area to which the chef reaches. We know the lowest one is salt because it's added at the start. The next one up looks darker, almost pale beige compared to the white bowls either side... Is it MSG? Whatever is added it's only a smal sprinkle. 

I think the phrase "mixed spices" has more than a little to do with the distinctive flavour of Mr Naga. I always imagine I can taste mustard seed in there.

It's got to either be salt or sugar.  Not sure which. If you read the video comments you'll see I did ask Julian and he said Garam Masala, but I'm not sure.