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Naga Curry

Naga Curry is a modern Fusion recipe (based on an Indian original) for a classic beef and lentil curry with potatoes that employ the world's hottest chilli pepper, the naga jalokia as a featured ingredient. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Naga Curry.

prep time

10 minutes

cook time

70 minutes

Total Time:

80 minutes

Serves:

4

Rating:

Tags : CurryChilli RecipesBeef RecipesFusion RecipesFusion Recipes

The naga jalokia and its cultivars (eg the Naga Dorset and the bhut jolokia) are counted amongst the world's hottest chillies. They originate from northeastern India (Assam, Nagaland, and Manipur) and Bangladesh and are also grown in Sri Lanka. A friend of my brother's brought some from Sri Lanka and I simply had to create a recipe to make the most of them. The curry given below is the result of the experiment. This curry may well have some claim to being 'The World's Hottest Dish'.

Ingredients:

3 cinnamon sticks
2 tbsp Garam Masala
1/2 tsp cumin seeds
1/2 tsp coriander seeds
2 tsp freshly-grated ginger
1/2 tsp turmeric
1/2 tsp ground methi (fenugreek) curry leaves
1 tbsp paprika
6 Naga Jalokia chillies, chopped
100g red lentils
450g cubed beef
2 large onions, finely sliced
4 tbsp butter or ghee
salt and black pepper, to taste
10 small Charlotte potatoes, halved
5 Naga Jalokia chillies, sliced

Method:

Add the butter or ghee to an oven-proof casserole and use to sweat-down the onions until meltingly soft. Now add the spices and the first lot of chillies and stir through. Add the beef and stir until completely browned before adding the lentils, seasoning to taste and adding enough water to completely cover all the ingredients.

Bring to a simmer, cover the dish and place in an oven pre-heated to 150°C (300°F/Gas Mark 2). Allow to cook for an hour then add the potatoes and the remaining chillies.

Cover the pan and cook for a further hour, toping-up the liquid if necessary. Serve the chilli hot with plain rice, naan bread and a yoghurt-based dip.