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5 Best Hot Curries

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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.

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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)

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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.

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How to cook… Fish Tikka

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Serves 4 as a starter

Fish Tikka is often overlooked for some of the more popular Tandoori recipes yet fish marinates really well and is quick and easy to cook. Fish makes a top Indian starter but also makes an excellent main dish if combined with Bombay Aloo and Spiced Indian Mixed Salad.

What you need…
• 4 white fish fillets, about 120-150g each
• 0.5 recipe of Tikka Marinade

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How to make it…
1. Pat the fish dry with a paper towel and coat the pieces in the Tikka Marinade. Leave for at least 15 minutes but preferably 24–48 hours.
2. Preheat your oven to 170 C. Place the pieces on a greased baking tray, ensuring all the pieces are kept well apart and cook, turning once, until the fish flakes with a fork and the marinade is crispy (about 20 minutes). Check one of the largest pieces to ensure it’s cooked. If not return to the oven.

CHEF’S TIP
To achieve those blackened edges the Indian restaurants get by cooking in the tandoor you can finish the fish off for a couple of minutes under a very hot grill. Just remove the fish from the oven a couple of minutes earlier.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza

Try this tandoori dish. It’s sure to go swimmingly.

How to cook… Garlic and Chilli Mushrooms

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Serves 4 as a side dish

A simple dish for mushroom lovers who love a bit of spice in their side dishes. Just add the mushrooms to a little Base Curry Sauce, add plenty of garlic and chilli for this dryish dish.

What you need…
• 2 Tablespoons butter
• 1 teaspoon oil
• 6 garlic cloves, sliced
• 3 green chillies (2 chopped and once sliced lengthways for garnish)
• 600g mushrooms, washed and sliced
• 50g Base Curry Sauce (more if you like more sauce)
• Small handful coriander, chopped
• Salt, to taste

Spice Mix
• 1 teaspoon garam masala
• 1 teaspoon chilli powder
• 0.5 teaspoon turmeric


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How to make it…
1. Heat the butter to a low-medium heat. While it is heating mix the Spice Mix with enough water to form a sloppy paste.
2. Fry the mushrooms until they soften (about 4–5 minutes). Set aside.
3. Drain all the remaining butter from the mushrooms into the pan and add the oil. Heat to a medium heat and fry the garlic for 1 minute.
4. Add the chillies and cook for 1 minute.
5. Add the Spice Mix and chilli, and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce and coriander, and cook for 2 minutes.
7. Add the mushrooms and salt and heat through until the mushrooms are fully cooked and soft.

CHEF’S TIP
Always use freash chillies and garlic for this dish.



Garlic Chilli Mushrooms is a super spicy side dish.

If you like this you should try our…
Ambot Tik • Chilli Chicken • Chilli Paneer • Butter Chicken • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo Restaurant-style) • Chicken Bhoona • Chicken Recheade

Check out 5 Best Goa Curries

The perfect dish for warding off vampires!

How to cook… Chicken Chettinad

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Serves 4 as a main dish

Chicken Chettinad tis the trademark dish from the South Indian city of Chettinad, whole spices and coconut are dry-fried and ground, then added to a sauce of tomatoes, onions, garlic and ginger to create a classic Tamil Nadu dish, with chillies providing the kick.

What you need…
• 2 Tablespoons sesame oil (you can use vegetable oil but will lose some of the flavour)
• 10 curry leaves
• 1 teaspoon garlic paste
• 400g Base Curry sauce
• 0.5 teaspoon turmeric
• 0.5 teaspoon coriander powder
• 0.5 teaspoon chilli powder
• 0.5 teaspoon salt
• 800g chicken, cut into bite-sized pieces
• A few coriander leaves for garnish

Spice Mix
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 4cm piece cinnamon stick
• 3 cloves
• 3 cardamons
• 6 Tablespoons desiccated coconut


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How to make it…
1. Dry fry the spices from the Spice Mix on a medium heat in a pan for 15 seconds then add the coconut until it browns (about 2 minutes). Keep stirring and be careful not to burn the Spice Mix. Grind the mixture and set aside.
2. Heat the oil in the same pan to a medium heat and fry the curry leaves for 15 seconds.
3. Add the garlic paste and fry for 1 minute.
4. Add the Base Curry Sauce and cook for 3 minutes.
5. Add the Spice Mix, turmeric, coriander, chilli powder and salt and cook for 3 minutes. Add a little water if needed.
6. Add the chicken pieces and fry until all the pieces are cooked (about 10 minutes)
7. Serves, garnished with the coriander leaves.

CHEF’S TIP
If using an electric grinder it’s best to let your dry-fry mix cool down before grinding.



Chicken Chettinad is a popular dish from the heart of Tamil Nadu.

If you like this you should try our…
Ambot Tik • Chilli Chicken • Chilli Paneer • Butter Chicken • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo Restaurant-style) • Chicken Bhoona • Chicken Recheade

Check out 5 Best Goa Curries

If you love South Indian dishes you should Chett this recipe out.

How to cook… Fish Curry (Medium)

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Serves 4 as a main dish

A delicious dish that is often overlooked by many diners in Indian restaurants, a classic Fish Curry is a simple dish to make. Fry up some firm, white fish, take a good serving of your Base Curry Sauce, add a bit of garlic and a sprinkle of spice for a great medium-strength curry. Garnish with fresh coriander.

What you need…
• 800g of any firm, white fish, cut into bite-sized pieces
• 2 Tablespoons ghee
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1 teaspoon garam masala
• Salt to taste

Marinade
• 1 teaspoon turmeric powder
• 0.5 teaspoon salt
• pinch black pepper

Spice Mix
• 1 Tablespoon mild curry powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar

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How to make it…
1. Dry all the pieces of fish. Mix all the Marinade ingredients and coat all the pieces of fish. Set aside.
2. Heat 1 Tablespoon of ghee to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
3. Add the fish and fry until all the pieces are sealed (about 4 minutes). Set aside.
4. Add the rest of the ghee and when hot add the garlic paste and cook for 1 minute.
5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
7. Add the garam masala, salt and coriander stems and cook for 5 minutes. Add a little water if needed.
8. Add the fish pieces until all the pieces are cooked.
9. Serve, garnished with the coriander leaves.

CHEF’S TIP
Restaurants traditionally use tilapia fish in Fish Curry but monkfish or hake is more readily available and makes an excellent alternative.
Pork Vindaloo is the classic Goan dish for heat lovers.

If you like this you should try our…
Ambot Tik • Chilli Chicken • Chilli Paneer • Butter Chicken • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo Restaurant-style) • Chicken Bhoona • Chicken Recheade

Check out 5 Best Goa Curries

Get stuck into this delicious dish. It’s certainly better than a pork in the eye with a sharp stick.

5 Best African Curries

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The links and trade between the British and Portuguese African colonies and India ensured that curry became popular in Africa. During those times spices, knowledge and people moved between India and Africa and today the Indian diaspora in Africa numbers three million, with large numbers of people in South Africa, Mauritius, Reunion and the east African nations of Kenya, Uganda and Tanzania. Zanzibar, the semi-autonomous island Tanzania continues to be a major producer of black pepper cloves, cinnamon and nutmeg.

Here are Five of the Best Curries from Africa.

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1. Bunny Chow (South Africa)

It’s simple, it’s rustic and it’s tasty… it’s a Bunny Chow! You’ll find someone selling them on every street corner in Durban, South Africa. Ideal for that steamy tropical climate, yet also great comfort food for cold winters. Cut a loaf of bread in half, scoop out the white stuff leaving you with two crust shells. Fill with hot chicken curry, settle down and use the bread you scooped out to mop up and eat your curry. No cutlery permitted.

2. Frango a Cafrial (Mozambique)

In a classic case of coals to Newcastle, the Mozambiquan dish Frango a Cafrial was brought to India by the Portuguese during the colonial-era and is now a popular Goan dish called Cafrael. It’s a simple dish to make – marinate the chicken in a green spice paste, then fry – and although the dish traditionally uses chicken legs you can also use bite-sized chunks of chicken.

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3. Mauritian Fish Curry with Aubergine (Mauritius)

Take one Indian Ocean island with great fishing around its coral reefs, add a huge Indian diaspora and it’s not surprising you can get great fish curries in Mauritius. Simply create a mildish sauce with spices and curry leaves then add delicious fresh fish with aubergine slices. Recipe here.

4. Chicken Feet Curry (South Africa)

Chicken Feet Curry is shared at bars in Africa while chatting to friends. This mild recipe is from a small restaurant in Johannesburg, South Africa. The best way to eat this curry is with your fingers and to suck each piece to extract the slow-cooked flavour and the (small amount) of meat from the feet.

5. Swahili Chicken Curry (Kenya)

Swahili Chicken Curry, a creamy on-the-bone chicken dish, is a popular East African dish served with rice and chapatti. This recipe is from the Hilton Hotel in central Nairobi, Kenya.

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5 Best Goa Curries

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Goa is the smallest state in India yet it is the home to some great curries – often sizzling hot. The Portguese ruled the state for 450 years until 1961 so Goan dishes are often combine flavours from Portugal, Indi and often Africa (where Portugal had other colones). Here are Five of the Best Curries from Goa.

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1. Vindaloo

Vindaloo is probably the best known of all Goan dishes and is now eaten all over the world. As the only state with a predominantly Catholic population there are few food taboos so the tradional dish is a slow-cooked Pork Vindaloo with lots of vinegar. British restaurants used the word vindaloo as a byword for very hot curry so although their Lamb Vindaloo, Chicken Vindaloo and Prawn Vindaloo are vastly different to the tradional pork version they have become hugely popular among fans of spicy curries.

2. Chicken Recheade

As much a pickling paste as a curry, Chicken Recheade is made by combining red dried chillies, black pepper, garlic, ginger, and spices with vinegar to form a paste that is used to marinate the chicken then cooked with chopped onions, tomato paste and garam masala. As with many Goan dishes it combines Indian and Portuguese styles of cooking and ingredients.

3. Ambot Tik

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 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.

4. Goan Fish Curry

Goa’s location along the western coast of the country, by the ArabianSea, means seafood naturally features prominently in its cuisine. Coconut milk, tamarind, juicy white fish and blazing heat from the chillies creates a delicious Goan Fish Curry.

5. Chicken Cafrael

Chicken Cafrael, a simple dish to make – marinate the chicken in a green spice paste, then fry – is another classic curry from Goa. Originating in Africa (probably Mozambique) it was brought to India by the Portuguese. Although this is a dish that traditionally uses chicken legs you can also use bite-sized chunks of chicken.

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5 Best World Curries

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Curry is usually associated with India, but curries are enjoyed all over the world – and every country has its own favourite. Here are Five of the Best Curries from Around the World.

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1. Sri Lankan Fish Curry (Sri Lanka)

As with many South Indian dishes, Sri Lankan cuisine combines the spices of India with the creaminess of the coconut and tanginess of tamarind to create that delicious taste of the coast. Fish is an abundant resource and while it is usually cooked in chunks, with a little extra patience and care cooking the salmon darne whole absorbs the flavours well and looks great. You’ll need a large, flat-bottomed pan to cook the salmon darnes whole or split the sauce into two pans. Recipe here…

2. Chinese Chicken Curry (UK/China)

Chinese Chicken Curry has very little to do with China but everything to do with curries created by Chinese takeaways, which in the UK were initially run by people from Hong Kong who served Cantonese dishes adapted to local tastes. It uses the basic Chinese/Chip Shop Curry Sauce and adds chicken and lots of onion. Some takeaways also add other ingredients such as carrot, peas or potato slices.

3. Curried Sausages (Australia)

Curried Sausages feels like a dish that time forgot. Almost certainly taken to Australia by emigrating Brits in the 1950s or ’60s it’s got all the nostalgia of food served up by granny. And Australia’s contribution to the curry world tastes great. Very simply it combines fried or baked sausages (preferably spicy) with onions, potatoes, peas and carrots, all in a mild curry sauce that is little more than curry powder, flour and water.

4. Sauce Rouge Curry (Mauritius)

A popular Mauritian dish, Sauce Rouge Curry (simply meaning Red Sauce Curry) combines ingredients used in Indian and European cooking to reflect the history of this Indian Ocean island, which has been ruled by the French and the British and has a predominantly Indian population.

5. Swahili Chicken Curry (Kenya)

Swahili Chicken Curry, a creamy on-the-bone chicken dish, is a popular East African dish served with rice and chapatti. This recipe is from the Hilton Hotel in central Nairobi, Kenya.

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How to cook… Chicken Kolhapuri

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Serves 4 as a main dish

Chicken Kolhapuri is a rich, hot dish is from the city of Kolhapur in Maharashtra but is popular all over India, especially in the south west. The chicken is marinated, then a masala mix created. These are then added to sauce of onions and tomatoes to create this extremely tasty curry.

What you need…
• 800g chicken, cut into bite-sized pieces
• 3 Tablespoons oil
• 600ml Base Curry Sauce
• 2 teaspoons chilli powder
• 0.5 teaspoon turmeric
• 4 green chillies (2 chopped and two sliced for garnish)
• A few coriander leaves to garnish (optional)

Marinade
• 6 Tablespoons yoghurt
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• 1.5 teaspoons chilli powder
• 1 teaspoon salt
• 1 Tablespoon tomato paste

Masala
• 15 curry leaves
• 4 peppercorns
• 2 cloves
• 2 cardamons, cracked
• 2 star anise
• 1 Tablespoon sesame seeds
• 1 teaspoon crushed red chillies
• 1 teaspoon fenugreek seeds
• 2 Tablespoons desiccated

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How to make it…
1. Mix all the marinade ingredients and add the chicken. Make sure all the pieces are coated and set aside for 2 hours.
2. Dry fry all the masala ingredients in a pan until they release their aromas (about 2 minutes). Grind them into a powder and set aside.
3. Heat the oil to a medium heat, add the Base Curry Sauce and cook through for 5 minutes.
4. Add the chilli powder, the 2 chopped green chillies, tomato paste and cook for 2 minutes.
5. Add the masala, mix well and cook for 5 minutes, adding a little water as needed.
6. Add the chicken and marinade, stir well, cover and cook until all the chicken is cooked through (about 10–15 minutes).
7. Garnish with the sliced chillies and/or (optional) coriander leaves and serve.

CHEF’S TIP
If the heat is too much for you then skip adding the chilli powder at stage 4.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza

Heat lovers will be flying high with this super spicy chicken dish.

How to cook… Pork Vindaloo

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Serves 4 as a main dish

As the only state in India that is largely Catholic there are no taboos surrounding the use of pork in Goa. The dish, 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.

What you need…
• 800g pork (a mix of cheek and leg is ideal), cut into largish bite-sized chunks
• 1 Tablespoon ghee
• 2 Tablespoons oil
• 2 red onions, finely chopped
• 240ml pork or chicken stock
• 1 Tablespoon coriander leaves
• Salt to taste

Marinade
• 100ml palm vinegar
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon sugar
• 8 black peppercorns, crushed

Spice paste
• 4 large chillies, roughly chopped
• 3 Tablespoons palm vinegar
• 1 teaspoon coriander powder
• 1 teaspoon turmeric
• 4 cloves, ground (or 1 teaspoon clove powder)
• Seeds from 4 cardamon pods
• 1 teaspoon garlic paste

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How to make it…
1. Mix all the Marinade ingredients together, add the pork and leave for 2 to 4 hours.
2. Mix all the ingredients from the Spice Paste to form a thick paste and set aside.
3. Heat the ghee and oil in a pan to a medium heat, add the pork with the marinade and fry until all the pieces are browned (about 5–7 minutes). Remove the pork from the pan and set aside.
4. Add the onions to pan and fry until they soften and start to brown (about 5 minutes).
5. Add the pork and cook for 5 minutes.
6. Add the Spice paste and cook for 5 minutes.
7. Add the stock, reduce the heat and cook until the meat is cooked through and tender (at least 45 minutes but up to 90 minutes). Stir occasionally and add water as necessary to stop it sticking.
8. Add salt to taste and sprinkle the coriander leaves on top before serving.
• Recipe courtesy @thecurriedlondoner (Instagram)

CHEF’S TIP
If you really want to turn up the heat add more chillies to the Spice Paste.



Pork Vindaloo is the classic Goan dish for heat lovers.

If you like this you should try our…
Ambot Tik • Chilli Chicken • Chilli Paneer • Butter Chicken • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo Restaurant-style) • Chicken Bhoona • Chicken Recheade

Check out 5 Best Goa Curries

Get stuck into this delicious dish. It’s certainly better than a pork in the eye with a sharp stick.