Naga Curry.
Naga curry traditionally is a distinctive and flavourful dish originating from the northeastern region of India, particularly associated with the Naga tribes of Nagaland. This culinary creation is renowned for its bold and spicy profile, often featuring a variety of local ingredients that contribute to its unique taste.
The primary component of Naga curry is typically meat, which can include chicken, lamb, or beef, marinated with a blend of spices and herbs that reflect the region’s rich culinary heritage. The use of fresh, locally sourced ingredients, such as bamboo shoots and fermented products, enhances the dish’s authenticity and depth of flavour.
The preparation of Naga curry involves a meticulous process that begins with the selection of high-quality meat, which is then cooked slowly to ensure tenderness. The meat is often combined with a variety of spices, including the famous Naga chili, known for its intense heat. This chili not only adds spice but also imparts a distinct flavor that is characteristic of Naga cuisine.
Additionally, the incorporation of ingredients like ginger, garlic, and onions creates a robust base for the curry, while the use of traditional cooking methods, such as slow simmering, allows the flavours to meld beautifully. Naga curry is typically served with steamed rice or traditional flatbreads, making it a hearty and satisfying meal.
The dish is not only a staple in local households but also a symbol of cultural identity for the Naga people. Its popularity has transcended regional boundaries, gaining recognition in various parts of India and beyond, where food enthusiasts seek to experience the authentic taste of this vibrant and spicy curry. The communal aspect of sharing Naga curry during gatherings and celebrations further emphasizes its significance in the culinary landscape of the region.
The culinary tradition of British Indian Restaurant Naga curry is rich and diverse, with dishes that reflect a fusion of flavours and techniques. One such dish that stands out is that of the Naga curry, known for its distinctive heat and aromatic spices.
This recipe encapsulates the essence of Naga cuisine, which originates from the northeastern region of India, particularly the Nagaland area as mentioned above. The added twist is that of the requirements of the BIR scene.
The use of Naga chillies in the form of Naga pickle, which are renowned for their intense spiciness, is a hallmark of this dish, making it a favorite among those who appreciate bold flavours with extra heat.
To prepare BIR Naga curry, one must gather together a variety of ingredients listed below which will contribute to the Naga’s unique taste profile.
We use pre-cooked meats or pre-cooked vegetables, prawns or king prawns which provide the range of Naga curry options to suite all palettes. For the base of the curry we use our base gravy which is created using onions, garlic, and ginger, peppers, tomatoes and a blend of spices known as our mixed powder.
The Naga pickle is then incorporated, providing the dish with its signature heat. The careful balance of spices and the cooking process are crucial in achieving the depth of flavuor that characterizes this curry.
Once the curry has reached the desired consistency, it is served up and garnished with fresh coriander to enhance its visual appeal and add a fresh note. Naga curry is typically served with pilau rice or naan, allowing diners to enjoy the rich sauce, exquisite depth of flavour, and tender meat. This dish not only showcases the vibrant culinary heritage of British Indian Restaurant cuisine but also highlights the influence of regional ingredients and cooking methods, making it a beloved choice for those seeking an authentic and spicy dining experience.:
Recipe:
A very spicy and hot curry with the addition of Mr Naga chilli pickle. Heat Rating – Extremely hot Photo above shows a chicken naga. The recipe below provides details for making either a chicken, chicken tikka, lamb, lamb tikka, vegetable, prawn or king prawn naga.
Ingredients:
2 tablespoons of vegetable oil
1 teaspoon of ghee
2 teaspoons of garlic paste
1 tablespoon of service onions
1 teaspoon of kasuri methi
2 teaspoons of extra hot chilli powder
3 tablespoons of base tomato
2 teaspoons of mixed powder
¼ teaspoon of salt
300ml base gravy
10 pieces of pre-cooked chicken, or 8 pieces of pre-cooked chicken tikka, or 10 pieces of pre-cooked lamb, or 8 pieces of pre-cooked lamb tikka, or 150g of base vegetables, or 24 of size 90/120 prawns, or 4 of size 6/8 prepared king prawns
2 teaspoons of Mr Naga chilli pickle
½ teaspoon of garlic pickle
2 teaspoons of honey
2 tablespoons of fresh coriander, chopped
Method:
- Place a frying pan on a medium heat, add the vegetable oil and ghee, and heat up.
- Add the garlic paste and service onions. Cook for 30 seconds while stirring.
- Add the base tomato and cook for 30 seconds while stirring.
- Then add the mixed powder, kasuri methi, extra hot chilli powder, and salt. Stir and cook for 30 seconds.
- Turn up to a high heat, add 150ml of base gravy and cook, stirring regularly for 2 minutes.
- If using either the chicken, chicken tikka, lamb, lamb tikka or vegetables add here, stir again and cook for 2 minutes, otherwise skip this stage.
- If using king prawns, add here and stir in, otherwise skip this stage.
- Cook for 1 minute then add the Mr Naga chilli pickle, garlic pickle, and the remaining base gravy. Stir in and cook for a further 2 minutes.
- If using prawns, add here, stir in and cook for 1 minute, otherwise skip this stage.
- Turn the heat down to medium. Add the honey and 1 tablespoon of coriander, stir and leave to cook for a further 2 minutes.
- Stir and scrape the sides of the frying pan to mix the caramelised sauce back in. Stir and serve, garnished with the remaining coriander.
The above provides links to our recipe cards and products. You may also like our “Favourites book” which provides all the recipes required to produce this dish plus many many more.
