World’s Hottest Curry*
£7.50
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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Product Description
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.
* Possibly!
Ring Sting Relish
Thai Naga Curry
Rating by Gary Noyce on Jan 16th 2012:
I thought I was tough in regards to food & how hot I can handle stuff, but…….. I opened up my Firefoods “Hottest Curry in the World” curry sauce jar yesterday and made myself a Chicken curry (2 portions, to be consumed at lunchtimes in work). As soon as the sauce hit the bottom of the hot pan where I had already been cooking the Chicken, the odour & fumes made me choke! I couldn’t wait to taste the stuff, so I tentively dipped a small teaspoon into the curry to get a small amount of sauce on it. I tasted this, again slowly and it was delicious, but then came an almighty kick never before experienced from a curry. This stuff really is (as it says on the web) 1000x hotter than a Phall !!!!
O M F G!!!!!
I boxed them up ready for the freezer (once they had cooled down) to eat at a later date. However, later that evening I was strangely craving more! I went back to the containers (now cooled) and dipped a spoon in again, I inserted this into my mouth immediately (as was the desire & lust for hot curry) YUM YUM YUM! So I had another spoon (still just sauce) O M F G!!!!!
The pain was intense, I even got stomach cramps (a common reaction to Bhut Jolokia Naga chilli peppers)
Its an experience – lets say that.
Now I must decide when to eat them. I’m looking forward to that.