Hi Livo

We do mango chicken and it's a good seller.

We add 1/3 portion of korma sauce, 1/3 portion of butter chicken sauce(our recipe is on here), 1/3 base gravy and add a good 5 tbsps of mango pulp. Add chicken, heat through thoroughly and that's it.

May be a bit of faffing about to make up korma and butter chicken, but you can freeze the remainder for further recipes.

You could probably get away with just korma/base 50/50, plus the mango pulp. 

I

Quote from: Bengali Bob on October 30, 2013, 10:15 PM
However, the depth of flavour and versatility of Mr. Naga takes some beating.  Preferred by all the TA/restaurants I know.

For outrageous naga heat try Pran.  It's close to paint stripper. I kid you not.

Rob 

Lol Rob. Pran is the only brand I have found down under (and that took some finding.)

I did once buy a jar of Mr. Naga off ebay. Cost about $20 all up posted. Can't say I was too impressed. 3/4 of the jar is still sat in our coolroom.

Maybe I was a little heavy handed with it, as CT said, less than a tsp. Still, no real point in trying it again, as we can't get the stuff anyway.

I'm happy with the Pran, and feedback from customers on curries containing it has been good!

Look fantastic CH............Wow.....lucky workmates.

Excellent looking tucker there CH.

We're offering this dish as a special for the month of November, and although I normally can't take any higher heat than a Madras, I managed to eat half of this curry. It's so addictive.

We are unable to get Mr. Naga down here, but i did manage to source "Pran" naga pickle......love the stuff.

Superb. 

Looks bang on...as always Chewy.

Quote from: 976bar on October 24, 2013, 09:10 PM
The aroma is stunning. A bit like spices freshly toasted and ground with a hint of what I can only describe as freshly ground coffee.

Very much like freshly ground spicy coffee eh Rob?

We roast our GM spices either overnight on top of the tandoor, or better still, they go into the gas oven on Sunday night with just the pilot light on, When we re-open on Wednesday, the whole shop smells like a very expensive spiced coffee shop.

We then blitz it all up and sieve several times in the Thermochef jug until very fine. It's amazing how hot the mixture gets while blitzing up. Plenty of friction going on in there.

Haven't tried it in a Madras yet. I add pinch to Rogan Josh, and to veg curries and dhals. Also to tikka marinades and when pre-cooking lamb/beef

Fantastic Bob

Quote from: Naga on October 11, 2013, 09:06 PM
The flavours were tremendous, and there was no competition between them - everything complemented everything else. And the texture of the seeds interspersed with the rice was brilliant - not to mention the mini-explosions of spice hitting the palate every time a seed was crunched.

That's what I really enjoy about this dish, the "individual" flavours. And it goes really well with rice. I'm not really a rice person, but this just HAS to be eaten with rice.

Glad you enjoyed it mate and thought it worth the effort.

Another Raj favourite is proper aloo gobi. I'll get the recipe and stick it on in the next few days.

If you enjoyed this you'll LOVE aloo gobi

Looks great mate.

Enjoy your curry journey.