What did you cook/eat today (June 2017)

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When making a curry i always put a teaspoon of this stuff into it at the end of the cooking- the chef at the mosque kitchen said most of the restaurants use this stuff and it is not as hot as you would think looking at the label it has a very fruity unique taste

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lothian said:
When making a curry i always put a teaspoon of this stuff into it at the end of the cooking- the chef at the mosque kitchen said most of the restaurants use this stuff and it is not as hot as you would think looking at the label it has a very fruity unique tasteView attachment 8089
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Oh my gosh! I am an absolute fan of the stuff and always have it in the store cupboard. I even put it in sandwiches. It is rather hot if you eat it neat! Naga chillies do have fruity taste (a bit like Scotch Bonnets). Mr Naga will perk up lots of dishes!
 
MypinchofItaly said:
Those fried chips look very crispy and delicious...did you also add sliced onion in the lamb with potatoes?
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Yes i put two very large onions in after i had put the whole spices in they reduced down to a jam after putting the garlic ginger and all the other spices with tomatoes then the lamb and spuds
 
morning glory said:
Oh my gosh! I am an absolute fan of the stuff and always have it in the store cupboard. I even put it in sandwiches. It is rather hot if you eat it neat! Naga chillies do have fruity taste (a bit like Scotch Bonnets). Mr Naga will perk up lots of dishes!
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Now were talking...try a wee bit into your curry at the END of the cooking not to much it makes an amazing lift to a curry
 
lothian said:
Now were talking...try a wee bit into your curry at the END of the cooking not to much it makes an amazing lift to a curry
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Yes - I do put it in curries sometimes. But I always feel as if I'm cheating (a bit like using ready-made jars of curry paste). I very often use whole fresh Nagas or Scotch Bonnets in curries. You simply pierce them with a sharp knife and pop them in whole. They release that fruity hot flavour as the curry cooks. Then its up to you whether you eat the whole chillies! Being a complete chilli head I normally do!
 
morning glory said:
Yes - I do put it in curries sometimes. But I always feel as if I'm cheating (a bit like using ready-made jars of curry paste). I very often use whole fresh Nagas or Scotch Bonnets in curries. You simply pierce them with a sharp knife and pop them in whole. They release that fruity hot flavour as the curry cooks. Then its up to you whether you eat the whole chillies! Being a complete chilli head I normally do!
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I actually find scotch bonnets a wee bit too hot although i always use green chili and Kashmir chili powder--and have just started using Mr Naga
 
lothian said:
I actually find scotch bonnets a wee bit too hot although i always use green chili and Kashmir chili powder--and have just started using Mr Naga
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The trick is to just pierce them and leave them whole and add to the curry at the beginning - you get the flavour without crazy heat that way. Any kind of chilli is fine by me!!! :pepper::D
 
Going to make up a rice dish using the same process as one would when making paella..I have chicken legs, pork sausage meat, some frozen plum tomatoes from last years garden, a few more veggies and lastly, I found a few frozen shrimp in the freezer..
 
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