I've realised there were never any nagas in this when I bought it, strictly finger chillies, so be careful if you make it with real naga chilles.

I'm going to re-test this recipe next weekend by drinking 15 pints of real ale, walking 3 miles and then arriving home with a road cone and someone's garden gnome, if it tastes as good as it did last time then it's perfect.

I shudder to think what you are doing with the base though. She must be beside herself!  ;D

You can almost feel imminent death when you eat one, there's something sick and wrong with it. 

I got a good one off "another site" but I'm not sure I can post it here. It's a real pain to make but the consistency is brilliant.

I'm willing to go with this, most of the curries I cook for myself are so hot you could use pretty much anything for the base and get away with it as long as it was cooked correctly. I've tried loads of bases, only Taz's off this site and the rest of my family (who aren't chilli heads like me) have told me it was spot on. We have been away from a UK takeaway for a year though so their memories might be suspect?

The ones in the paper bag with pitta and frozen cabbage? I remember them.
Iceland used t do a pack of kebab meat you could buy, which presumably contained mostly meat, that was okay with some chilli sauce.

Not as much as the fish presumably... :

The pilau rice looked way off the mark of what we're after too.

You'd assume that the cost factor would mean most places buy grade C kebab meat though?