Thread: great curry recipe 1 dried Naga Jolokia pod, seeds removed, ground in a spice mill (w

1 dried Naga Jolokia pod, seeds removed, ground in a spice mill (wear a mask to avoid inhaling the powder)

* 4 tablespoons ground coriander

* 4 teaspoons cumin

* 4 teaspoons garam masala (Indian spice mix; available in Asian markets)

* 1 tablespoon turmeric

* 1 1/2 teaspoons ground fenugreek seeds

* 1 1/2 teaspoons ground fennel seeds

* 1 1/4 teaspoons powdered ginger

* 1 1/4 teaspoons yellow mustard

* 1 cup water

* 1/2 cup white vinegar

* 2/3 cup vegetable oil

Method

* Mix the ground spices together. Add the vinegar and water and mix into a paste. Let stand for 15 minutes.

* In a large pan, heat the oil. Add the paste (careful of the sputtering), lower the heat, and stir-fry for 5 to 10 minutes.

* As the liquid is reduced, the paste will begin to make a regular bubbling noise (hard to describe, but it goes chup-chup-chup) if you don't stir, and it will splatter. This is your audible cue that it is ready.
o You can tell if the spices are cooked by taking the pan off the stove. Let stand for 3 to 4 minutes. If the oil 'floats' to the top, the spices are cooked. If not, add a little more oil and repeat.
o Bottle the paste in sterilized jars. Then heat up a little more oil and 'cap' off the paste by pouring in enough oil to cover.
o Seal the jars and store. Properly cooked, it will last for months. If refrigerated, indefinitely

Originally Posted by dingsbumst

1 dried Naga Jolokia pod

Can you get them in Thailand ?
Can I just use Prik Kii Noo chillies ?

you can use any kind of chili you want and im sure you can find these ingredients in thailand

Apart from the powdered Ginger all ingredients are in my larder (quaint word that) so will get to work and make it, as it looks like a good one.