The Hot suitcase will include:
- The Madras: A popular dish from the Madras province, consisting of a rich, hot and sour taste. Chilli, lemon juice and tomato puree are very important in this curry.
- North Indian Garlic and Chilli: Hot and spicy to taste, cooked in a hot chilli-garlic sauce and garnished with fresh coriander.
- The Vindaloo: A fabulously rich, fiery hot taste. Ginger and red chilli are a few spices to add to the quantity of this dish, as it is most extravagantly hot.
- Pakistan/Kashmir Bassar Masala: A very popular curry dish both in Pakistan and India. Dark red in colour, medium/hot in strength.
- Hyderabadi: A very light and refreshing curry with an intense flavour. Medium/hot in strength.
- Rajasthani: In India, goat would be used in this recipe but we have used lamb on the bone, simply as it is easier to obtain in the U.K, although any meat can be used. In India, this dish is fiery hot, we have toned it down just a little, but it is still extremely spicy!
- The Naga Masala: A ridiculously hot curry. Heat levels in peppers are measured on the Scoville scale; a hot Thai Chilli has a rating of around 60,000 units, but the Naga Chilli has whopping rating of 1,001,304 units! It’s light years ahead both in terms of heat and flavour. We had great difficulty blending this curry even when wearing latex gloves, a face mask and goggles, it still had us gasping for breath with eyes watering! We haven’t skimped on the Naga Chilli, although it’s several times more expensive than the more popular ones, this kit will give you a taste of the true Naga Curry.
- The Carolina Reaper Masala: So coming down to the final 8th hot curry, forget about those who shout they’ve tried the Naga and lived to see another day. We now offer the Carolina Reaper, at over 2,000,000(!) on the Scoville scale, it’s an international hybrid chilli and for the pleasure of destroying the last taste bud you have left after trying the Naga. It is extremely difficult to obtain, which is why you’re paying 1 pound more. We feel we must responsibly advise you not to try this curry (perhaps give it to your worst enemy!) due to its strength.
70g of Just Add Garlic and Ginger, Whole spices (Black peppercorns, Cardamom, Cloves, Bay leaf, Cinnamon) to make your perfect Indian Restaurant Style Curry