Worlds Hottest Curry
What makes it the Worlds Hottest Curry?
Most curries use tomatoes and onions as the base then add chilli, spices, etc to adjust the heat and flavour.
We use our own Infinity chillis along with Naga chillis (aka Bhut Jolokia/Ghost chilli), two of the hottest chillis in the world.
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As Seen on ITV’s Food Glorious Food, yep that’s me with the flame shirt on!
After being filmed for TV making the worlds hottest curry with our local Indian restaurant Bindi in Grantham, we decided that we should make a similar product available for you to buy and cook with at home.
We have put a lot of thought into this product as it’s a big claim saying its the hottest curry in the world. Although we cannot prove this, what we can say is that this curry is by far and away hotter than anything you can order at an Indian restaurant.
What makes it the Worlds Hottest Curry? Most curries use tomatoes and onions as the base then add chilli, spices, etc to adjust the heat and flavour. We use our own Infinity chillis along with Naga chillis (aka Bhut Jolokia/Ghost chilli), two of the hottest chillis in the world.
Every mouthful will be like eating one of these chillis. If you have tried our Infinity sauce, its like eating a spoonful of that with every mouthful! Being honest I would say it is ten times hotter than a Phall.
Please note: This video is not for the faint hearted.
How do you use the worlds hottest curry sauce?
You use this sauce in exactly the same way as you would a supermarket sauce. Cook your chosen meat or vegetables first then pour in a jar of Worlds Hottest Curry and simmer for 10-15 minutes. You can add anything you like, but don’t be a wimp and add coconut milk!!
Do you want to be famous? Send us in your pictures (after the meal) and we will add you to the hall of fame page, which will be set up to honour the true chilli heads of the world.
If you buy or try to eat this product you agree that Fire foods are not responsible for any pain, severe injury or death. If you are buying this as a gift please print this page and give it to the person who will be eating this curry.