The worlds hottest Chilli
How to make a curry with Bhut Jolokia
Bhut Jolokia is the worlds hottest chilli and I took delivery of mine from South Devon Chilli Farm.
The Bhut Jolokia is from Assam in India and is also known as the King Cobra Chilli, Ghost Chilli, Poison Chilli. The aroma of the dried chillies is very pungent and must be handled carefully as it has been recorded as being in excess of 1million Scoville Heat Units. The previous recorded chilli was a mere 600,000 SHU.
The recipe Below is a curry using the Bhut Jolokia as the main source of heat, but this curry although strong is also very tasty.
Ingredients
The ingredients Prepared
1 Bhut Jolokia Chilli rehydrated
3 onions
4 Cloves of Garlic
4 Birdseye chillies
1 inch of Ginger
3 teaspoons of Ground Turmeric
½ Teaspoon of Bhut Jolokia chilli Powder
2 Teaspoons of Ground Cumin
2 Teaspoons of Ground Coriander
2 Teaspoons of Garam Masala
1 Teaspoon of Paprika
½ a Dried Bhut Jolokia Chilli (optional)
2 Cardomon Pods or 2 tsp of Lemon Juice
3 teaspoons of tomato puree
1 pint of vegetable stock or water
Method
Prepare the ingredients by chopping the Onions, Chillies, Garlic, Ginger and place them in one bowl.
Then prepare the dry ingredients by placing them in a second bowl.
The onions and Garlic Softened
Add some Ghee to the pan and add the bowl of ingredients containing the onions.
When cooked until soft remove from the pan and place in a blender.
Do not blend at this stage.
A paste of the dried ingredients
Add Ghee to the pan again and add the dried ingredients and stir until it dries, add a small amount of water at this stage enough to turn the dry ingredients into a paste.
Continue stirring but do not let it dry and be careful not to burn the ingredients.
Add the tomato puree and stir into the paste.Then add the water and mix until the paste is smooth and dissolved in the water. Add this to the Onions in the blender.
The Blended Sauce
Chicken and Mushroom in Bhut Sauce
To use the sauce add a ladel full to the meat or vegetables of your choice.
Quickly heat the meat/veg stirring it in the sauce.
Bhut Curry
Then add enoughsauce to cover the ingredients and Salt can be added at this stage.
Simmer until the ingredients are cooked.
Bhut Curry and Pilau Rice
Garnish the Bhut Curry. The Garnish can be chopped Coriander Leaves but in this instance as the Bhut Jolokia is know as a Poison Chilli I have used Chervill. Chervill is a member of the Hemlock family same as Carrots and Parsley. Chervill has a liquorice flavour and goes extremely well with Bhut Curry.
Serve the curry with Naan Bread, Pilau Rice .
Well that’s my Bhut Jolokia Curry, it is a slightly bitter curry as it has more Turmeric in than my Phal, but the delicious flavour of the Bhut Jolokia Chilli masks any bitter after taste associated with Turmeric. Hope you enjoy it. It isn’t too hot a curry really, in fact despite any real substance this is a tasty meal, but that is why the extra 1/2 a chilli is optional. But don’t forget the Chervill!
When the curry is left to heal overnight, it goes darker but the flavour increases. Do not kiss your partner that night, even though the heat appears to have subsided, it comes back with consequence (to your partner), maybe that’s why it is called the Ghost Chilli!
