Naga-style curry with options for vegetables, chicken, or lamb. The Naga cuisine is known for its use of Naga chili, which is quite spicy, so adjust the quantity according to your spice tolerance.
Preparation Time: 20-30 minutes
Cooking Time: 30-45 minutes
Total Time: 50-75 minutes
Ingredients:
For the Spice Paste:
- 4-5 Naga chilies (adjust according to spice preference)
- 1 onion, roughly chopped
- 4 garlic cloves
- 1-inch ginger, peeled and chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric powder
- Salt to taste
For the Curry:
- 2 tablespoons oil
- 1 onion, finely chopped
- 1 tomato, chopped
- 500g (1 lb) of your choice: mixed vegetables (potatoes, carrots, peas), chicken, or lamb
- 1 cup water or chicken/vegetable stock
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Prepare the Spice Paste:
- In a blender, combine Naga chilies, chopped onion, garlic, ginger, cumin seeds, coriander seeds, turmeric powder, and salt.
- Blend into a smooth paste. Add a little water if needed.
- Cooking the Curry:
- Heat oil in a pan over medium heat.
- Add finely chopped onions and sauté until golden brown.
- Add Spice Paste:
- Add the spice paste to the onions and cook for 8-10 minutes until the oil starts to separate from the paste.
- Add Tomatoes:
- Add chopped tomatoes and cook until they are soft and the oil separates further.
- Add Meat/Vegetables:
- Add your choice of meat or vegetables and stir well to coat with the spice mixture.
- Cooking Meat:
- If using chicken or lamb, brown the meat on all sides.
- Add Water/Stock:
- Pour in water or stock and bring the curry to a simmer. Cover and cook until the meat or vegetables are tender.
- Adjust Seasoning:
- Adjust salt according to taste.
- Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve:
- Serve the Naga curry hot with rice or flatbreads.
Naga chilies are extremely spicy so djust the quantity based on your spice tolerance. You can also add yogurt or coconut milk to mellow down the heat if needed.