We love hot sauce and all things spicy, in this hot sauce recipe we give you our take on a classic Madras curry, featuring the homies Raja Bonnet Hot Sauce by En Root.
What you need...
For the paste...
2/3 fresh red chillies (spice level for personal decision - birdseye to scotch bonnet)
2 tbsp of Garam Masala
2 tsp of turmeric
1 tsp of mustard seeds
1 large knob of ginger (thumbsize)
1 large white onion
4 garlic cloves
1 large tbsp of En Root's
1 tsp of honey
1 tbsp of lemon juice
2 tbsp of veg oil
Salt & pepper
For the curry...
Protein of choice - 350 grams of chicken breats or thighs or 165 grams of prawns or 1 tin of chickpeas
Ghee or oil
1 bay leaf
1 yellow and 1 red pepper
1 tin of tomatoes
veg or meat stock (100-150ml)
1 tbsp of tomato puree
2/3 tbsp of creamed/powdered coconut or 200ml of coconut milk
Bunch of fresh coriander
1 naan bread and 250 grams of rice
- Add all the paste ingredients into a blender and until smooth
- Heat oil or ghee and add the bay leaf and the curry paste
- Once hot add the protein and the pepper chopped
- Add the tin of tomatoes and the tomato puree
- Add in stock until you get the required consistency and leave simmer until the meat is falling apart.
- Stir in some creamed coconut (required amount for preferred spice level)
- Serve with chopped coriander, toasted naan, rice and relish