Spices have the power to turn even the most simple dishes into divine works of culinary perfection.
As the world’s largest consumer of spices, India uses hundreds of varieties of chili to balance the complex flavors and heat of just about every single dish. From the foothills of the Himalayas to the beautiful backwaters of Kerala, you’ll find spicy regional delicacies that masterfully combine chili, cardamon, garlic, and hot peppers to create some of the world’s most loved (and feared) dishes.
Spicy food
1. Andhra Chilli Chicken
The people of Andhra know how to do justice to a name and how. This recipe has chilli written all over it. Before marinating and simmering the chicken in green chilli paste, the chicken is killed by force feeding it green chillies. Andhra being the largest producer of green chillies in India.
2. Nagamese Pork Curry
Nagamese cuisine refers to the cuisine of the people of Nagaland; all-the way from North-Eastern India. It is often known to use several kinds of meat and some unusually exotic spices. The Bhut Jholokia, officially the spiciest chilli in the world, originated in Nagaland. It’s no wonder then that the Nagamese Pork Curry is on this list! This Naga curry has pork as its primary meat, but can also be cooked with chicken or fish. A unique feature of this dish is that it uses bamboo shoots in its seasoning. Nagamese Pork Curry is bursting with flavours and a delight for the spicy-food lover’s taste buds.
3. Saoji Chicken Curry
This delicious treat comes from one of the hottest cities in India, Nagpur- which is situated in Maharashtra. Tracing its roots to the Saoji community of Nagpur, their cuisine is also referred to as “Saoji Waradi”. Saoji Chicken Curry is a combination of the hottest spices you can think of, including whole ground garam masala and some dried red chillies. Some other important spices used in the recipe are poppy seeds, powdered coconut, black pepper, dry coriander, bay leaves, grey cardamom, cinnamon, cloves etc. The spices are sautéed and the chicken is cooked along with some chicken stock, and served hot with rice. Alternatively, mutton may be used to cook this spicy curry.
4. Kozhi Curry
Kozhi curry is a hot, spicy chicken curry from Kerala. One of the state’s hottest dishes- Kozhi curry uses both green and red chillies in its flavouring. The gravy has a brilliant red colour, and goes well with rice, parothas and appams. Also known as Nadan Kozhi curry, it has many regional variations as well within the state itself. Coconut oil and coconut water is also used for cooking this delightfully hot curry. The chicken is also marinated in a little bit of chilli powder, thereby making the meat pieces and the curry equally spicy. So, proceed at your own risk!
5. Shutki Mach
Shutki or dry fish when uncooked has a got a typical characteristic pungent smell, pungent enough to evoke nausea. It has got a stinky smell, very similar to that of dry shrimp powder Belachan used in Malaysian and Indonesian cooking. Drying fresh fish is a method of preservation by removing water from the fish. Other than drying, methods which act as catalyst to fish preservation are smoking and salting. Shutki Maach Bata or Dry Fish Chutney is quite popular among the Bangal / Bati community of Bangladesh. A drizzle of some mustard oil over the end product enhances the flavour. So do give it a try and enjoy with hot steamed rice. It is simply divine.
6. Laal Maas
Laal Maas is a very popular Rajasthani speciality, which literally translates to “Red Meat”. The source of the dish’s hotness is the special variety of Rajashtani red chillies known as Mathania. The curry must be prepared with two definitive features- mustard oil, which is again native to Rajasthan; and a prominent smoky flavour. The meat used in the curry is usually Mutton, cooked with raw spices and whole red Mathania chillies. Laal Maas was an all-time favourite with the erstwhile Rajput warriors of Rajasthan, who adulated its strong spices and extreme hot flavours.
7. Phall Curry
Also considered as the hottest curry in the world; Phall Curry is like eating fire for dinner, and why wouldn’t that be? Blended in masalas including the hottest chilli in the world; Bhut Jolokia, this fiery dish also includes tomatoes and fennel seeds. Phall Curry is a must-try spicy Indian food on every food fanatic’s list.
No matter how culturally diverse the various states of India may be – spicy cooking appears to be a common favourite. These fiery, hot dishes are a must try for all food-lovers; just make sure to keep several glasses of water and some mishri. Enjoy these spicy delicacies and let us know your experience!