Is this the Hottest Curry in the world???
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- เผยแพร่เมื่อ 23 ก.ย. 2024
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I love this video, it makes me feel like a masterchef compared to this guy. Anyone knows if hes been in a kitchen before?
For a 'who can make the hottest curry' evening I once made a chili and onion curry, it was like eating a live electrical cable and one friend named it 'electric shock curry'. 5 types of chilies, Reapers, Bonnets, Nangas, Jalepenos, and Birds Eyes, an equal quantity of onions and a tin or two of chopped tomatoes. Add lots of garlic and ginger, a bucket of Garam Masala, turmeric, fenugreek, and whatever else is at hand. This curry was beaten by a 'volcanic chicken' curry which had a cocktail of chili sauces such as Mad Dog 357, Dave's Insanity, etc.. The following day one of my fellow attendees went to a barbeque at his in-laws' home and made the mistake of wearing shorts, then some of his nieces and nephews dragged him onto a trampoline. Six years later on his mother-in-law at some point will still ask him if he's shit himself recently every time they meet.
Sounds good
Sounds delicious
Mate where is your restaurant, I want to come and try, I don't want to cook it though
Looks lethal as hell!! Is the gravy that is added onion, tomato, garlic and ginger etc or a stock?
I took your advice! Loo roll in the freezer, it was too frozen to use. Luckily I had today's SUN, only trouble was more shit came off the paper.
big20stonedave I use the guardian myself!
I use the daily starfish
lmao,so true my brother,pmsl
Truly a grim situation
big20stonedave wouldnt of touched the dirty twat paper with my fingers.especially not my rusty bullethole
Is this made with all natural chillies or did they use an extract? That will give us an idea how hot it is.
They're just having some fun people, relax!!
never got bored off watching this. only wish I knew where you are!!
I loved this recipe. I only added one chef spoon of Kashmiri chilli powder, it was very hot but so flavoursome. Perfect for me!
I'm going to try and replicate this recipy at, home.
Imagine stubbling in there after a night on the piss and inadvertantly ordering one of those, that'll sober you up real quick
Are you willing to share the recipes for your Naga paste and Jals Allah paste? Or do yo you really sell this in Boston Lincolnshire?
you have a naga pickle jar there... i found that stuff a couple of years ago and am hooked to it !
So basically, water, curry powder, and as many chilli's, you can fit in a pan. Cool 👍
Well no not really you muppet
Just had the Jal-Zala today and its one if not the best curry I've ever tried believe me. I managed to complete the challenge but it is very hot. Luckily I'm used to hot food.
Being a chef my self. I have worked in many Asian kitchens also. And you do not need to use that much chilli powder. I don't use chillies powder. I grown my own chillies naga, scorpions, reapers and I dry them out and make chilli flakes and also make sauces from the fresh. Use that instead of chillie powder, it ruins the taste. Alwyas use fresh. And cook it out and you will get the intense taste of the chillies and the heat!
Thanks for the like
Nothing big or clever about spicy hot food, ruins flavor pretty fast and doesnt make your c0ck bigger.
U can have flavour and spice. It's the way u cook it.... doesn't take the flavour away at all.
Why?
@@johnmclean5957 I find chillie powder just over takes the flavour. Dry and ground your own chillies and.use fresh chillies instead of chillie powder , you will get more heat and much more flavour. 😁 keep up the good work mate. I can see your curries taste nice.
My friend was one of the ‘foolish 15’ a week to try this curry and I swear to God, his entire arse fell off!
Sadly, arse grafting is not covered by the NHS and it is highly unlikely that he will be able to find a suitable donor.
Still, on the plus side, he no longer suffers with dangle-berries.
Hilarious! Love it!
hahahahaaa
LEON5KI 😂😂😂😂😂
LEON5KI Lol 😆
LEON5KI
i'm sweating and salivating just looking at this amazing curry
Looks delicious and i want some!
Looks delicious, I'll have a go.
I definitely will try! Glad health and safety was on hand
Where is the curry house?
Looks really like a nice Curry. Fresh vegetables, appropriate seasoning and I´m sure the prepaired gravy is awesome.The only thing is the overload of chili powder. He should use fresh chilies (or just more of the naga paste).That´s way too much powder, because he needs so much liquid to prevent it from getting grainy.And, of course, he´s very stingy with the chicken meat...
Andreas Heidrich yes way too much chilli powder. That’s a poor way to get flavour and heat into the dish. I agree he should have used fresh chillies or more paste.
The cooks work well in a very clean kitchen. Good job Bros! I like clean work areas.So i will never eat things like that it can't be good.
Looks delicious! Thank you!
i tried it 2 friends died, and 6 in intensive care, but ma wife survived ,fukin raging, need a hotter one......insurance will need to wait.....
Good one lol
Looks lovely, when I'm in the area I will give it a try.
how do i keep the chicken tender is it pre boiled?? then just add to heat through
Awesome vid guys, great stuff!
interesting, thanks for the info!
Thanks 😄
cool old skool kitchen and chef!
Hi really enjoyed your videos and tried the short cut takeaway style madras and it was fantastic really impressed with the results but my favorite curry from the takeaway is keema curry with chapatis Ive tried so many times to replicate it but cant get that takeaway taste any chance you could do a video for keema please.
what do u use for base gravy? peppers carrots and onions
uranium!
Awesome video I would love to work in your kitchen
You missed the ginger! Enjoyed watching this
Mr Naga it's a game changer I put it on toast and all sorts 😂
Where is your restaurant where you make this?
Curried Away, Boston, Lincolnshire
Top class ! Keep it up great stuff again from you guy's
Instead of using all the chilli powder, why not use Carolina reaper chilli powder, much much hotter and no need to use that volume.?
Nice one. I would like to try a spoonful.
Thanks so much Mike,glad you enjoyed the food,well done on eating it all!!!! @ Mooresy 1985,we will be covering the keema recipe in part 2 of our book available soon ;)
chef can make a butter chicken takeaway style please , am your great fan.
I dont mind a hot curry as long as you can taste the ingredients in it
i don't think u know the perfect north indian way to cook a curry...but u were good..thumbs up
Where is this
i would love to try that
Looks good actually
george's marvellous medicine...would be required to revive the patient after this..
What's in the base gravy?
where is this place? id love to have a bash at that
And spend next 2 days at Hospital.
+Val-schaeffer lol!
+alex ling Boston, Lincolnshire from the video I assume.
Respect! I LOVE hot curries but I love my stomach lining (and other unmentioned parts of my anatomy) too much for this one!
RIGHT LADS!!! Just like to say first of all BRILLIANT VIDEO. You made it fun interesting camera quality was good and to top things off yas are a good bunch of southern fellas ( I'm a Geordie by the way) I'm know my spices and curries and I don't need to taste this curry to know how how it would of been!!! I do have one question though. How do you make your base gravy? The only reason I ask is I am simply trying to get my curries to taste the same as it is from a takeaway.... Please advise lads.. Like I say brilliant vid :)
email me
alright mate?..Geordie here too..have you tried the place in the Bigg Market that does the 'hottest curry in the world'?
Jasecarter 1969 Type cr0 into Google and go to curry recipes online. You won't be displeased. :-)
Thanks Ahmed I will check it out! :)
My real name's John Jase, but you won't be disappointed.
I have made all your curries but think i might pass this one bye lol...how bad did that get??liam
What paste did he say at 5:53 ?
I want the recipe please?
You obviously didn't watch the whole video or you'd know
Looks delicious 🙏
I’m trying this at home
5:53 what paste did he say?
Jalz Alla paste... named after the dish, I'm assuming anyway
Where is this?
How Come You Don't Put Milk Instead of Water?!!
did he win? is adi in the world record books 2013 for hottest curry? Jokes aside, Julian, what was that paste he used at 5:53? jalbella paste? cant find anything on the web about it.
What is the Scoville rating on this curry?
Maybe 150- 200,000 SHU
whenever you cook a curry and don't have access to a pre made gravy it's best to use hot water to stop the spices burning and becoming bitter.
Wow!!! will go as hot as Madrass,, that looked madness great video guys!!!!
Speechless.
Hot water from the tap???? Nice,all that copper in the sauce.
Dont be daft plenty of heating systems provide potable hot water
It all comes through copper, hot or cold. It's lead you need to worry about.
@@bovneteah right. BIR curry cook here
Have a beer for every time the used car salesman says ‘trust me’ ......................trust me .......hic!
The naga is nearly 900,000 scovilles, Just by the color of your paste you can see its made in part from them.
The average phall would be around 250,000 ~ 300,000 scovilles.
(just for the comparison) So he begins with his curry being at LEAST 3 times as hot as a phall.
They are trained chefs I am not, so this is a science answer that is factually correct to the best of my knowledge, feel free to correct me if i'm wrong, i would rather be corrected than think something wrong.
To get over 900,000 either use a hotter pepper, Carolina reapers spring to mind and GHOST chilli's or concentrate the oils.
capsaicinoids in the oils can be brought up to insane temperatures by purifying them. The hottest i have ever got blended oil from the carolina reaper - measured was the pepper itself measured 1.98m scoville. Extraction, purification and concentration brought the oil to just over 6m scoville!. You cant eat that. (and even using meat fats to cut the spice isnt enough)
Want to go to 9 - you need to do real science and find out how to metabolise the oils - which is a case of mixing peppers and a bit of fermenting the oils. at 9m scovilles you don't even want to taste it.
Beyond that and you need some science lab - your looking for nearly pure capsicum.
Anyhow a pure look and I would figure that curry is going to be A good, and B hovering somewhere around 900k on scovilles. Enough to produce you the next day to burst into johnny cash songs "burning ring of fire"
love hot curry, mine is a Pall but I would love to give this a go :-) I used to eat so much the guy at the take away became concerned for my welfare. Naga chilli is proper hot
Yeah Naga's are hot but you build up an immunity over time so it becomes weaker everytime you have them until it becomes nothing more than a habinaro.
Carolina Reaper is way hotter the Naga is only the seventh hottest on the Scoville scale
What !!!, you mean you have curried your Pall !!!
Don't you mean phall
@@doughroasterbushcraftandsu3947 ive bought 2 reaper-based sauces and neither had the staying power of a naga sauce i bought years ago.
I would use that as haemorrhoids cream.
lol, ok mate :)
mua macho :)
With a nuclear warhead as a suppository !!
hard as fuck
Haha! Had to be done. Nice one gents, now I don't have to make one! Now about the 15 you sell a week, are these returning customers? :)
That bowl of chilli powder needed more curry .
What was that in response to?
You should invite Adam Zimmerman from Man vs Food to try this dish.
Aaron Smith 😂😂😂lol! "Adam zimmern" here's a better one what about Andrew Richman from Bizarre Man Vs Food? He should go try it
uriel williams a
Yeah man I gotta agree, I like a lot of these recipes and I'm definitely gonna try some out, but this is just a bit silly. Anyone can throw spices in and make it the hottest. If the chef isn't willing to eat his own dish it's a bit of a waste of time I think.
The Jalfrezi and Madras is hot enough for me like and I tried a Vindaloo once and I only had one mouthful of it and it nearly killed me.
Same here. Ive had a few Vindaloos but rarely enjoyed them. Tried a mini phaal once as part of a Thali. Tastier than a vindaloo but ridiculously hot. Dont enjoy sweating and coughing in a restaurant. Not very nice for other diners.
Max West I really love spicy curries and I heard a couple of rumours about the Phaal saying it’s a like a furnace or white hot lava in your mouth, plus the curry tastes like cigars burning too.
Looks brutal. Would love to know what goes into them homemade sauces though.
Nothing hot it's just a basic base you put in every recipe
I know the base gravy is standard in curries, I was meaning in the two homemade hot sauce tubs 😅
what is the curry's name?
It's not a real recipe
Curry when it becomes too hot and spicy is ridiculous. Waste of time and ingredients. Nothing good about a cook that can load a curry up with shit loads of chilli, anyone can do that.
haha pleb!
If you were just doing it as part of a guinness world record attempt then fair do's...but, other than that..what's the point? Nobody is eating that shit thinking it tastes good.
my limit is a good vindaloo ...I prefer a Madras though.
love it! " It looks angry"
I think.its strange when the guys tasted it that they didn't have genuine reactions of being blown away by the heat .
Don't you mix the spices in the containers seeing as you use the same chef's spoon constantly? I mean, I guess that's not a problem if you're only ever making one curry... but I'm sure some curries might not want chilli powder mixed with the salt, for example. Just a question
Hotter than hot curries is nothing more than male bravado. But I ain't got an issue with that, knock yourselves out boys. What I did notice in disbelief is that you added hot water from a TAP! That is fucked up!
no racism needed.
Hope to God that's not an Aluminium pan.
Can you send me one i all ways win curry challenges i in uk
It actually looks really nice but this could do some actual damage to your insides!!!
I really wanted to watch. That damn metal spoon on the base of the pan made me want to poke a knife through my ear drums though.
yeah this is not how you use a pan and metal spoon at all.
Holy shit! Cats do like salt and vinegar crisps! I thought my cat was crazy!
@@abecaisley2293 you dont know what the fuck your on about
Don't call this a gravy or curry. This is unfit to eat.
Very true. Anyone who really understands cuisine wouldn't try and pretend that it's edible.
That’s the whole point mate
Whats in your Naga paste? I know curiosity killed the cat, but whatever. Lol!!!
Birds custard.
What is the point when you can't taste the food ?
He stuck this next to a Curry Hell and even the Curry Hell started crying!
Looks like it would when it comes out.
This will dissolve your inners !!!!!!🔥🔥🔥🔥
Actually, at 6:20, he said "It's not going to get eaten, so I'm not going to waste chicken." So I stand by my original comment "It seems as though the notion of preparing a meal was overtaken by the challenge of spice." When you make spaghetti sauce, you make a big pot of it. No one eats the pot of sauce, they put it over things, like pasta. That's kind of the point...
And it's "paid attention", not "payed attention"
Did he just put two heaped spoonfuls of powdered chilli? I love spicy but I would die if I had that
everything was overkill just no need for that much powder
AcousticNRG I agree
It’s not just a chilli powder dish proceeds to put 2 of the biggest spoons of chilli powder ever 😂
fancy that for my breakfast
A lot of Indian Restaurants claim to be the hottest curry in the world....but this looks very hot...!!
A lot can claim that but all they do is add extract which is cheating, anyone can dump a bottle of 16 million extract into a Korma and call it the hottest curry but it wouldn't be legitimate because it's not natural.