9 Spicy Recipes That Will Really Turn Up The Heat
If you¡¯re a lover of spicy food like us, you¡¯re going to love these recipes.
1. Thai basil chicken recipe (Pad kra pao gai)
via Shutterstock
Ingredients
? 1 chicken breast (or any other cut of boneless chicken, about 200 grams)
? 5 cloves of garlic
? 4 Thai chilies
? 1 tablespoon oil for frying
? 1 teaspoon of oyster sauce
? ? teaspoon sugar
? 1 splash of dark soy sauce
? 1 handful of basil leaves
Method
? Cut the chicken into small bite sized pieces.
? Rinse and peel the garlic and chilies, and pound them in a mortar and pestle (alternatively you can just mince them with a knife). They don't need to be super fine, you just want to bring out the oils and flavors from the garlic and chilies.
? Pluck a good sized handful of basil leaves off the stems.
? Heat your wok on high heat, and add about 1 tablespoon of oil to the pan.
? When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds or so until they get really fragrant, but don't let them burn or get too dry.
? Toss in your chicken. Keep stir frying continuously. At this stage you want to continue to stir and cook your chicken until it's just about fully cooked all the way through (depending on the size pieces of chicken and how hot your fire is, it should take about 2 - 3 minutes). If it starts to get dry, add just a tiny splash of water.
? Add 1 teaspoon of oyster sauce, ? teaspoon light soy sauce, ? teaspoon sugar, and finally a splash of dark soy sauce. Keep stir frying for about another 30 seconds.
? Grab a handful of holy basil, toss it into the pan, fold it into the chicken, and then immediately turn off the heat.
Recipe Courtesy: Mark Wiens for Eating Thai Food
2. Spiced potato wedges
via Shutterstock
Ingredients
? 1kg potato
? 25g butter, melted
? 1 tbsp tandoori curry powder
For the dip
? 1 tbsp mustard sauce
? 1 tsp clear honey
? 5 tbsp mayonnaise
Method
? Make the dip. Ripple the mustard and honey through the mayonnaise in a small bowl. Cover and chill.
? Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut each potato into eight wedges, then cook in boiling salted water for 5 minutes.
? In a large bowl, mix the butter and spice with a little seasoning. Drain the potatoes, then add to the bowl and shake. Transfer to two baking sheets and bake for 20-25 minutes, turning occasionally, until crisp and browned. Serve hot, with the dip.
Recipe Courtesy: Silvana Franco for BBC Good Food
3. Spicy Indian grilled chicken
via Shutterstock
Ingredients
? 3 -4 lbs chicken pieces
For the marinade paste
? 1 tablespoon black pepper, coarse grind
? 1 tablespoon paprika
? 1?2 teaspoon cayenne pepper or 1?2 teaspoon chipotle pepper
? 1 tablespoon garam masala
? 2 teaspoons ground cumin
? 2 teaspoons oregano
? 1 1?4 teaspoons salt
? 1 garlic clove, minced
? 3 tablespoons vegetable oil
? 2 tablespoons lemon juice
? 2 tablespoons plain yogurt
Method
? Combine all marinade ingredients well.
? Coat chicken pieces in marinade paste.
? Marinate from 1 hour, or up to overnight in the refrigerator.
? Grill over medium coals until browned, about 15 minutes each side.
Recipe Courtesy: Comedie for Food.com
4. Red hot chilli fish curry
via Shutterstock
Ingredients
? 1 kg fish
? 8 pieces of kokum
? 3 Tbsp coconut oil
? 1 tsp mustard seeds
? Pinch of fenugreek seeds
? 2 finely chopped onions
? 2 Tbsp shredded ginger
? 2 Tbsp chilli powder dissolved in very little water
? 8-10 curry leaves
? 5 cloves of garlic
? Salt to taste
Method
? Heat coconut oil in a manchatti, add mustard and fenugreek seeds.
? As they splutter add onions and saute the onions till they turn golden brown. Then add finely sliced garlic and cook for 2 minutes.
? Add red chilli water to the sauteed onions and continue to cook till the oil separates from water.
? Now add water, kokum, fish, curry leaves, salt and garlic to make the curry.
? Bring the curry to a boil and let it simmer for 5-6 minutes till the fish is tender.
? Serve the fish curry with steamed rice.
Recipe Courtesy: Joey Matthew for NDTV Food
5. Spicy grilled prawns
via Shutterstock
Ingredients
? 10 pieces prawns with tails
? ? teaspoons ginger paste
? ? teaspoon pepper powder
? 1 teaspoon chilli powder
? 1 teaspoon soy sauce
? 1 teaspoon salt
Method
? Marinade prawns overnight with ginger, salt, pepper, chilli powder and soy sauce.
? Place prawns in frying pan and cook for 3-5 minutes until prawns are well cooked.
Recipe Courtesy: Paul Joseph for Food 52
6. Spicy kadai paneer
via Veg Recipes of India
Ingredients
? 250g paneer, cubed
? 5-6 medium tomatoes,chopped
? 1 or 2 green chilies, chopped
? 6-7 garlic, crushed
? ? inch ginger, half crushed and half julienned
? 2 green capsicum, julienned
? 5-6 Kashmiri red chilies
? ? tbsp coriander seeds, roasted
? 1-2 tsp crushed dry fenugreek leaves
? ? tsp garam masala powder
? ? cup chopped coriander
? 2 tbsp salt or black salt
Method
? In a wok heat 2 tbsp oil. Add the crushed ginger and garlic. Saut¨¦ these till the raw smell disappears.
? Now add the chopped tomatoes. Saut¨¦ the tomatoes till they become soft.
? Pound the coriander seeds and red chilies to a roughly fine powder.
? After 8-10 minutes add the spice powder to the tomatoes.
? Saut¨¦ the tomatoes till the whole mixture become like a paste and starts to leave oil.
? Now add the capsicum julienne and chopped green chilies. Saut¨¦ the capsicum for some 8-10 minutes.
? Add salt and garam masala powder. Mix these with the rest of the masala.
? It¡¯s time to add the paneer. Cook the paneer for 2 to 3 minutes in the masala.
? Lastly add kasuri methi, ginger julienne and coriander leaves. Mix and saut¨¦ for 2-3 minutes.
? Serve the kadai paneer hot with rotis or naans.
Recipe Courtesy: Dassana for Veg Recipes of India
7. Spicy tomato baked eggs
via Shutterstock
Ingredients
? 1 tbsp olive oil
? 2 red onions, chopped
? 1 red chilli, de-seeded and finely chopped
? 1 garlic clove, sliced
? small bunch coriander, stalks and leaves chopped separately
? 2 400g cans cherry tomatoes
? 1 tsp caster sugar
? 4 eggs
Method
? Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
? Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.
Recipe Courtesy: BBC Good Food
8. Spicy corn on the cob
via arundati.wordpress.com
Ingredients
? 2 fresh corn on the cob, broken into two
? 2 tsp vegetable oil
? ? cup tamarind pulp
? 1 tsp red chilli powder
? Salt to taste
? 1 tsp sugar
? ? tsp cumin powder
Method
? Break the corn into two pieces and boil the fresh corn with a little salt added in a pressure cooker till cooked, about 3-4 whistles.
? Cool the cooker and remove and drain the corn, set aside.
? In a pan, heat the oil and add the tamarind paste, red chilli powder, salt, sugar and cumin powder and cook with 1/4cup of water to form thick sauce.
? Add the boiled corn into this and saut¨¦ for 3-4 minutes, turning them over so that the masala coats the corn well.
? Simmer for 2 minutes, remove and serve hot.
Recipe Courtesy: Arundati for Escapades
9. Spicy Indian chicken soup
via Shutterstock
Ingredients
? 1 whole chicken, cut into pieces (including back)
? 8 cups water
? Coarse salt
? 2 medium onions, quartered
? 6 garlic cloves, smashed
? 1/2 cup coarsely chopped fresh ginger, plus 3 thin slices
? 2 teaspoons vegetable oil
? 1 1/4 teaspoons whole coriander seeds
? 1 teaspoon whole cumin seeds
? 1 teaspoon whole mustard seeds (yellow or brown)
? 6 whole peeled tomatoes, finely chopped (1 cup)
? 1 chilli, thinly sliced
Method
? Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, garlic, and chopped ginger. Reduce heat. Simmer, partially covered, for 30 minutes.
? Remove breast, and set aside. Simmer, partially covered, for 30 minutes.
? Strain soup through a sieve. Reserve legs and thighs, and discard remaining solids. Let chicken cool slightly. Remove meat from bones, and slice.
? Heat oil in a stockpot over medium-high heat. Cook spices until fragrant and mustard seeds are popping, about 1 minute. Stir in tomatoes. Cook, stirring, until liquid has evaporated, about 4 minutes. Add reserved soup, chilli, and ginger slices. Simmer for 5 minutes. Skim fat. Season with salt. Stir chicken into soup.
Recipe Courtesy: Martha Stewart
