Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Edwina Curry on April 02, 2015, 12:33 AM
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Hello all.
New here.
I have been enjoying Mr Naga paste, but in order to get enough of that delicious flavour into a dish, I have found that it gets too hot, so I am trying to make my own version in which I remove the pith and seeds.
I'm aware, however that although the paste is 70% Naga Morich there are some added ingredients that give it that certain flavour. Paprika is listed, but beyond that, merely 'mixed spices'.
Just interested to know if anyone has a good idea as to what the spice blend might be?
My first thoughts are a general 'mix powder' - coriander, tumeric, cumin, fenugreek, paprika, etc, but maybe a mild madras powder? Really hard to tell just from smelling.
Any ideas?
So far I have 30 fresh Naga Morich, de-seeded and de-pithed, soaking overnight in barley malt vinegar...
Edwina Curry
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Hi Edwina. Mustard seeds and mustard oil feature IMHO. Mix powder is unlikely if you ask me. Good luck, but I don't fancy your chances of coming up with a good match - too many possible permutations of all the possible spices.
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Hi Edwina, you could follow This youtube video and see if it gets you close , think there is three if I remember right.
https://m.youtube.com/watch?v=T48u9KwIWNU
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Edwina, be careful with hygiene when making this as chilli sauce is a great growth medium for Salmonella! ;D
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Mustard seeds and mustard oil feature IMHO.
Mustard seeds possibly but I doubt they use mustard oil because they'd have to declare it on the label or risk falling foul of European food regs.
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Mustard oil no , seed yes . Salmonella no, Botulism is what you have to watch for in sauce making.
If not cooked properly and heated to correct temperature before storing in a sterilised jar botulism can kill
I use button top lids so that I can insure the jars are steeled
Also the ph has to be around 3.4 to be safe for canning
Vinegar, lemon, lime, acetic acid are good for this
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Salmonella no,
Zooooom, straight over your head. ;D
And actually yes but certainly less common than botulism.
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Mustard oil no , seed yes . Salmonella no, Botulism is what you have to watch for in sauce making.
If not cooked properly and heated to correct temperature before storing in a sterilised jar botulism can kill
I use button top lids so that I can insure the jars are steeled
Also the ph has to be around 3.4 to be safe for canning
Vinegar, lemon, lime, acetic acid are good for this
Hey MA, you just reminded me I have an old Mirro pressure canner under my stairs, would be ideal for you to can hot sauce with.
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Um...ok...slightly worried now!
Can anyone give me fairly clear instructions as to how to cook and store this safely? I really don't fancy either Salmonella or Botulism!
Hoping to have a go at this tonight. I, too find it unlikely that I'll nail it completely. Hoping that after a lot of trial and error I might get close. Paprika and Panch Poren make sense as a starting point for the main spice mix I think. No mention of Mustard Oil on the label so I'll steer clear of that, but there's mustard seed in Panch Phoren, so that could be a good shout.
Apart from dying, my main concern is getting the vinegar balance wrong, and it all tasting too much of vingar. Any advice appreciated on this. Bearing in mind, I soaked the chillis in barley malt vinegar for about 24 hours so they're already rather vinegary...
Here's what I have done so far, and now the chillis are sitting in a jar of vegetable oil waiting for the next step..
(https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/20722_10205943882736704_8753252172564635291_n.jpg?oh=9c416e58319de9f9c6848dc8ee9a38d1&oe=55B64883&__gda__=1437851458_48efc70af05bea7c96b860436a54ebe8)
Edwina Curry
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I have no idea Edwina, but thoroughly enjoyed the humour in your post.
I'm sure one of the chilli-heads will be along shortly. Good luck and keep us posted :)
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Hi edwina, 20% vinegar is a safe amount. But don't forget lemon is also acidic, so add vinegar bit at a time.
Too much vinegar is not a good taste.
Ph strips are cheap for testing the acid levels.
Bring to boil and let it high simmer for 20 minutes, that will kill all nasties.
Pour hot into hot steralised jars , put lid on and turn upside down for 5 mins then turn over
Hope this helps
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Thanks Andy that's great!
Any tips on how to sterilise a jar?
Thanks
Edwina Curry
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Was in hot soapy water , rinse, shake off excess water and put in low oven for 10 mins+
Always put hot sauces in to hot jars otherwise you get broken glass or temp of sauce drops to low to preserve
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Was in hot soapy water , rinse, shake off excess water and put in low oven for 10 mins+
Always put hot sauces in to hot jars otherwise you get broken glass or temp of sauce drops to low to preserve
Interesting stuff - thanks! Noted...
Edwina Curry
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Heres the one that I make EC-
(http://www.curry-recipes.co.uk/imagehost/pics/dccb1cf53c7d5d31273ba66f0e5630e2.jpg)
Similar to Mr Naga but a lot hotter, and a lot more versatile, as in it doesn't overpower a dish as much as Mr Naga, which IMO is a strong flavour that can ruin a curry ! ;)
Where did you buy your chillies from Edwina?
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Hi there!
Got the chillis from the local Makkah store...
That sauce is all well and good but it's the taste of Mr Naga I actually like, at least in a Rogan Josh and this experiment is designed to reduce the heat but keep the flavour, which is why I'm trying to get the Mr Naga taste.
Horses for courses and all that. I'll keep a look out for it, thanks!
edit: Oh that's your sauce? Nice one!
Edwina Curry
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The gangsta needs his mummy :D lol
See he's got an English packet of nagas though too....?
(http://www.youtube.com/watch?v=xlKAdGDaYwA)
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Mustard seeds and mustard oil feature IMHO.
Mustard seeds possibly but I doubt they use mustard oil because they'd have to declare it on the label or risk falling foul of European food regs.
How funny that large quantities of the sauce were recalled because they failed to declare that the sauce contained mustard!
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That's why I'm finding it so hard to source....Any idea if they've sorted the problem out?
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That's why I'm finding it so hard to source....Any idea if they've sorted the problem out?
Hmm where are you based? Any local Asian store should have it. Any decent sized town should have it. There are about 15 shops that are stocking it in my town I expect!
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USA.. I started a thread on 'let's talk curry' because I thought Naga chilli pickle had been discontinued.
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Oh I don't know about the USA. No idea!