The Grim Reaper - Naga Ghost Phall
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 4 tablespoons Vegetable Oil
- • 1/2 teaspoon Fennel (seeds)
- • 8 medium (chopped finely) shallots
- • 1 tablespoon Garlic & Ginger Paste
- • 3 tablespoons Tomato Paste
- • 1 teaspoon Mix Powder / Curry Powder
- • 3/4 teaspoon Salt
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/4 teaspoon Coriander Powder
- • 1/4 teaspoon Cumin Powder
- • 1/4 teaspoon Turmeric Powder
- • 1/4 teaspoon Garam Masala Powder
- • 1 tablespoon Chilli Powder (Extra Hot)
- • 2 ground Carolina Reaper Chilli
- • 1 ground Naga Ghost
- • 2 chopped Scotch Bonnet Chillies
- • 2 teaspoons Habanero Chilli Flakes
- • 4 sliced Birds Eye Chilli
- • 300ml Water
- • 8 pieces Chicken Tikka
- • 2 heaped teaspoons Mr Naga (Hot Chilli Pickle)
- • 1.5 teaspoon Sugar
- • 1 teaspoon Lemon Juice
- • handful Fresh/Chopped Coriander
Preparation Steps
heat a pan on medium and add the vegetable oil and the fennel seeds and allow to fry until they start to sizzle
add the onion, stir through and continue to fry for a few minutes until they start to brown and soften
add the garlic and ginger paste along with the tomato puree, stir through and fry for 30 seconds
turn up the heat a little and add the mix powder, salt, methi leaves, coriander powder, cumin powder, turmeric powder and garam masala, stir through thoroughly and allow to cook out for a couple of minutes until the oil begins to separate.
time for the heat so add the chilli powder, Carolina reapers, naga ghost chillies, habanero flakes, birds eye chillies and the scotch bonnets along with a little more water and once again fry until the oil starts to separate.
turn the heat up to high, add in your choice of meat and coat in the spices, I use my yoghurt free chicken tikka and allow to cook for a minute then add the remaining water stirring through well and cooking until the oil begins to separate again
after a further couple of minutes reduce the heat slightly as it tends to spit a lot at this stage, add the Naga pickle, sugar, lemon juice and a sprinkle of fresh chopped coriander stirring through well
allow to simmer until the oils separates once more, the meat is cooked through and the sauce is the consistency you require