Roast dinners and pies drowned in hot gravy couldn’t get any better. At least that’s what I thought until I created this Naga Gravy. Being Bangladeshi, Sylheti to be specific (Sylhet is a district in Bangladesh), I’ve grown up being surrounded by people eating Naga Morris. A Naga morris/morich is closely related to the Ghost pepper, also known as Bhut Jolokia. They’re super spicy and accompany many Bangladeshi dishes.

Even when people weren’t devouring these hot spicy peppers with their rice and curry, there was my mum, cultivating them in plastic terracotta plant pots, indoors, on our window sills. They were her pride and joy. They were the bane of our lives (me and my siblings). As young children, we grew up in a house with a garden, somewhere my mum used to spend hours tending to her plants, her ‘babies’. We then moved into a flat when I was a teen, no garden, no nothing, just a front balcony and window sills that my mum took to using for her passion as a gardener. And Naga morris/morich were part and parcel of that.

I look back now and laugh at how much like my mum I am – I pinch stems off bushes growing in the wild in the hope of growing them and plant seeds from fruit and veg in anything I can find out of sheer fascination of seeing something grow from seed, not even to eat the fruits of my labour. It’s just in me to love plants. But let’s get back to Naga morris/morich and more importantly, Naga Gravy.

Over the years Bengali people have taken to pickling these spicy peppers and the resulting pickle is not only fiery, it’s hot damn delicious! Just adding a little into your favourite dishes takes it from bland and boring, to spicy and mouthwatering. That’s exactly what I’ve done to my gravy, it’s super easy and you will love it, thank me later. Just drown anything you normally have gravy with, in this, and watch how everyone loves you just that little bit more – the husband, the kids, I’ll even bet the in laws would love you an ounce more too, lol!

Enough waffling, let’s start….

You will need: for Afelia’s Naga Gravy

4 tsp Bisto gravy granules (this is suitable for vegetarians)
1/2 tsp Naga pickle (I use Mr Naga but any variety works for this recipe)
1 tsp Sriracha sauce

Method:

Start making the gravy as instructed on the container. Add 4 tsp of gravy granules to a saucepan, followed by 1/2 pint of water (275ml).

Stir the gravy granules and water over a gentle heat using a whisk, click here to view; this is one of my favourite tools in the kitchen, it makes sauces smooth and lump free (it’s also really handy when making white sauces or hot chocolate). Or just use a fork. Next add as much of the Naga pickle and Sriracha as you like. I used 1/2 tsp of Naga pickle and 1 tsp of sriracha which resulted in a mild Naga gravy. If you like things HOT, feel free to add lots more!

Serve this with your favourite roast dinners and watch everyone ask for more. They will ask for more, so make plenty.

This is brilliant with roasts and pies, try it with my Creamy Chicken & Mushroom Pie, Quorn Pie, Shepherd’s Pie and any other sort of pie that takes your fancy, enjoy!

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4.8 from 4 reviews

Afelia's Naga Gravy

 

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Prep time

5 mins

Cook time

2 mins

Total time

7 mins

 

Author: Afelia's Kitchen

Serves: 4 - 6

Ingredients

• 4 tsp Bisto gravy granules (this is suitable for vegetarians)
• ½ tsp Naga pickle (I use Mr Naga but any variety works for this recipe)
• 1 tsp Sriracha sauce

Method

1. Start making the gravy as instructed on the container. Add 4 tsp of gravy granules to a saucepan, followed by ½ pint of water (275ml).
2. Stir the gravy granules and water over a gentle heat using a whisk, click here to view; this is one of my favourite tools in the kitchen, it makes sauces smooth and lump free (it's also really handy when making white sauces or hot chocolate). Or just use a fork. Next add as much of the Naga pickle and Sriracha as you like. I used ½ tsp of Naga pickle and 1 tsp of sriracha which resulted in a mild Naga gravy. If you like things HOT, feel free to add lots more!

3.5.3251