5 Best Hot Curries
Posted On RCC
As any curry lover knows, there’s a lot more to Indian food than just hot dishes. But there comes a time when only a tongue-burning, lip-numbing, stomach-ripping curry will do. For some people this means the hotter the better as they tuck into their favourite hot curries. Can you handle it? “Yes, I want it hotter,” these heat loving curry fans cry. Heat is mainly provided from chillies and black pepper (this is what chefs used before chillies arrived on the sub-continent) but other ingredients such as garlic, ginger and paprika also provide heat. All we know is some people just can’t get enough of the heat and many continue to search for the world’s hotttest curry.
Here are Five of the Best Hot Curries.
Anila’s Sauces Mild Curry Extra (Pack of 6)
from Anila’s Authentic Sauces, Walton-on-Thames
• 2 Fruity Mild Curry (Tikka-style, Mango & Coconut, 300g)
• 2 Goan Green Curry (Mild & Fragrant, 300g)
• 2 Mild Korma Curry (Korma, 300g).
1. Lamb Vindaloo (British Indian Restaurants)
Lamb Vindaloo is the favourite hot curry for food lovers who are after some serious heat. Originally a pork and vinegar dish from Goa, British restaurants took the name to represent a super spicy curry, although it is a lot less nuanced than the authentic version. The restaurant-style Vindaloo has heat from the peppercorns and chilli, sourness from the vinegar and includes the dish’s trademark chunks of potato.
2. Pork Vindaloo (Goa)
As the only state in India that is largely Catholic there are no taboos surrounding the use of pork in Goa. This Pork Vindaloo, like so many in this state, are a combination of Portuguese and India flavours and cooking styles. The result is a spicy dish with plenty of vinegar and is far removed from the British restaurant-style Vindaloo. • Recipe courtesy @thecurriedlondoner (Instagram)
Baj’s Blazin’ Sauce Hot Selection Plus (Pack of 3)
from Baj’s Blazin Hot Sauces, Greenwich
• 2 Family Fire (240g each)
• 1 Dad’s Original (240g)
3. Green Chilli Chicken (Andhra)
Green in appearance and with plenty of green chillies, this South Indian dish is dryish and fiery in heat. Green Chilli Chicken is also sometimes Andhra Chilli Chicken as a nod to the heat from that neighbouring state. It’s a quick dish to make, with the chicken first marinated with the chillies, coriander, curry leaves, garlic, ginger and yoghurt, then added to a sauce of onions, tomato and mixed with spices.
4. Naga Chicken (Nagaland)
Nagaland is one of the smallest states in India with a population of fewer than two million people. Located in the far north-east of the country, bordering Myanmar (formerly Burma) it is famed for the super hot Naga Chilli and this Naga Chicken dish. Used in curries it gives a slightly sweet and tart flavour as well as fierce heat, producing a dish that is on par with a Vindaloo in the hot stakes.
5. Ambot Tik (Goa)
Ambot Tik is another hot and spicy dish from Goa that combines Portuguese and Indian flavours. It can be cooked with any any type of fish but popular choices are shark and prawns. If using the prawns keep their shells on to soak up the range of flavours. To cook this curry, first create the aromatic masala by dry frying spices, combine with a sauce of onions, tomatoes and tamarind and add the prawns.
Chef Akila’s Chicken Lover’s Curry Box
from Chef Akila, West Yorkshire
Includes 4 Chicken Curries and 2 slow-cooked Chicken Biryanis.
• Village Chicken Curry (640g, Serves 2)
• Goan Chicken Curry (640g, Serves 2)
• Delhi Butter Chicken (640g, Serves 2)
• Chettinad Chicken Curry (640g, Serves 2)
• Mum’s Chicken Biryani (550g, Serves 2)
• Kerala Fried Chicken Biryani (550g, Serves 2)