Glad you enjoyed it Sandy

Quote from: curryhell on December 27, 2012, 07:04 PM
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

Quote from: Salvador Dhali on December 08, 2012, 04:27 PM

Quote from: curryhell on December 08, 2012, 04:18 PM
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

Can someone kindly point me towards the recipes ingredients please?

Breads are amongst some of the top of the lists, "TO DO" at the Uni in the next few weeks

Thanks Guys, we also made a veggie Biriyani at lunchtime too, I'll get round to posting that one soon

Quote from: curryhell on January 16, 2014, 09:24 PM
;D ;D ;D
You really should have known better Bob  .  In future just try the residue on the cocktail stick  :  There are a host of very hot bottled extracts on the market now days, ranging from rocket fuel to napalm to bottled lava.  Bengali Bob uses one in his Naga Viper phall.
Whilst i have to agree they add heat to a dish, some of them can also taint the flavour.  You're probably thinking........... but what the **** can you possibly taste anyway in a very hot dish. Only chilli heads can explain that one 
Whilst I have three such additives in the fridge, I never use them with any regularity.  I prefer my hot dishes to have derived their heat from natural ingredients commonly found in the BIR kitchen.  Although i've a sneaking suspicion that some BIR's have a bottle of something to sort out Mr Macho on a Friday night after a few too many stellas  ;D  But should anybody request i cook a curry so hot they can't eat it all, rest assured the little bottles will come into to play and will win the day 
I think they just ruin a really good hot tasty curry where the flavour is impossible to taste due to the extreme heat imparted by the extract.  Just my opinion  though

I have to agree with you there Dave, bottled sauces like that normally taint the flavour of a good curry. I could not believe the strength of this sauce compared to the minutest slither I had on the end of that stick. My son in law was telling me that he had heard some US army guy was given a bet to drink half a bottle of the stuff, which he stupidly did and ended up in hospital, lucky to be alive  ;D ;D

That looks extremely nice Phil

Oh! And Happy New Year to you

 My son in law came home with a bottle of this tonight and asked me to try it, I thought why not.....

He dipped the end of a cocktail stick into the bottle and gave it to me with the tiniest drop on the end....

WOW 

My mouth went numb and my throat caught fire!!!!!

This stuff is made with 6 million scoville....... Pepper Extract

I believe he got it from Amazon who apparantly had a chilli challenge.

Dave (Curryhell) not sure if you have heard of this stuff, but I think it will cure you're addiction for hot curries  ;D

I was impressed with Rich's Jaipuri dish. I don't normally go for creamy curries, but the lime juice gave it an interesting twist. I made a Chicken Tikka version (2 portion) earlier on this week, and decided to BULK it up for tonight's curry night at the UNI.

Ingredients
200ml Oil
12 tbsp G&G
3 tbsp Garam Masala
5 tbsp ground fennel
1 tbsp Kashmiri Chili Powder
3 tbsp Turmeric
5 tbsp Cumin Powder
30 leaves (approx) fresh mint (finely chopped)
2 tbsp salt
12 tbsp half milk powder
1.5kg chopped tomatoes
Base Sauce (Approx 2 litres)
Freshly chopped coriander
800ml fresh double cream
12 tbsp fresh lime juice
I also added some sugar to balance the lime and salt, which I find brings out more flavour to the dish.

Same method
Oil
G&G
All the spices
Milk Powder
Base
Cream
Lime Juice
Mint and Coriander

I just made 2 trays of mixed veg which included onion, carrot, peppers, deep fried aubergine and some potatoes, which were all roasted in the oven apart from the aubergine, then added to the sauce at the end.

As I have never tried this dish before in my life, I googled the recipe all seem about the same or similar to Rich's, so this must be the taste of the dish.

I have to say, it's a dish I will certainly be making again

Quote from: PaulMcartney on January 16, 2014, 12:32 PM
Hi, The curry and the Brinjal Bhaji? both look really tasty.  I will have to try them when I get back home (if I can find them)  Is the chipotle chilli a necessity or will any chilli do?

Regards,

Biscuit Mcartney

Hi Biscuit,

I was just playing around with Chili's as I wanted to max out on the smokiness of the dish. You can use normal chili's or if you want that smokey flavour and cannot get Chippotle Chili's, add a little smoked Paprika instead.

I think everyone contributes well here, and food progression is a journey well worth exploring