Name: Scorpion Tikka Masala
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tbsp sweet smoked paprika; 1 tsp ground cumin seeds; 1 tbsp lemon juice; 2 tsp Garam Masala; 400 g (14 oz/1¾ cups) tomato passata (strained tomatoes); Chopped fresh coriander (cilantro), to garnish; 250 g (8¾ oz) paneer, cut into 2-cm (¾-inch) cubes; 2 tbsp light soft brown sugar; 300 ml (10 fl oz/1¼ cups) double (heavy) cream, plus an extra; Salt, to taste; Fried onions, to garnish; 4 green cardamom pods, seeds removed and ground; 2½ tbsp Tandoori Masala; 2 tbsp concentrated tomato purée (paste); 150 ml (5 fl oz/scant ⅔ cup) pineapple juice; 1 tsp dried fenugreek leaves, rubbed between your palms; 2 tsp ground coriander seeds; 1 tbsp gram flour; 1 large onion, cut into wedges and separated into petals; 75 g (2⅔ oz/⅓ cup) thick plain yogurt; 100 g (3½ oz) okra, washed and thoroughly dried with a clean dish towel; ½ tsp ground turmeric; 1 large red bell pepper, cut into approximately 2-cm (¾-inch) pieces; 1 dried Scorpion chilli pepper, soaked in hot water for 15 minutes; 10 cashews, soaked in hot water; 1 large onion, diced; 1 tbsp grated (shredded) root ginger; 4 garlic cloves, chopped; 3 tbsp edible mustard oil; 2 tbsp oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

This recipe gets its name from the supremely spicy Trinidad Scorpion chilli pepper that amps up the tikka masala sauce. It ranks among the hottest chillies in the world. But fear not, the base of this curry is fruity and creamy, providing the perfect balance of spice to blanket grilled tandoori okra, paneer, onions and bell peppers. If you can’t find dried Scorpion chilli peppers, use fresh Scotch bonnet instead or, in a pinch, a dash of the hottest chilli sauce you can get your hands on. T