Is Naga Curry Hotter Than Vindaloo? 6 Essential Differences

Some people just love to watch the world burn… It’s those people who love a naga curry. If spice is what you are looking for, then a fiery naga could be just what you need. Is Naga curry hotter than a vindaloo? Well, you are about to find out as I tell you how it is made, what it tastes like, and how it is different from vindaloo.

The Quick Answer | Is Naga Curry Hotter than Vindaloo?

  • Naga curry is hotter than a vindaloo
  • It is easily a 10/10 on the heat scale
  • It features naga paste, lots of chilli powder and Kashmiri chilli too

In most circumstances, naga curry is hotter than a vindaloo. This curry is about as hot as they come. While vindaloo contains a lot of chillies, the type of chilli used in naga curry gives the dish its signature heat. The clue is in the name. Naga curry takes its name from the naga chilli, used predominantly in the dish. This chilli is extremely spicy, so it creates a sauce that is next-level hot.

To read more about naga curry, compared to vindaloo, read on.

How Hot is a Naga Curry?

Look, guys, I’m not going to beat about the bush.

Naga curry is hot. And when I say ‘hot’…

I mean ridiculously hot!

Sure, vindaloo is fiery, but there is little to compare to a crazy naga curry, depending on where you order. This is one that you will feel and taste for days!

Regular readers of my site will know that I normally give curry a score out of 10 in terms of heat. This curry is an ‘11’.

Are you getting it?

To understand why we need to look at the ingredients…

What Ingredients are in a Naga Curry?

There are a few elements that combine in a naga curry to make it really fiery. First off, it contains literal heaps of chilli powder. You’ll find around a tablespoon of the regular ‘burn your mouth’ kind. This is combined with another tablespoon of Kashmiri chilli powder, a little milder, and is normally used to add flavour and colour.

But that’s not all…

Most Indian restaurants will tend to use Naga paste.

Wait, what? Not fresh chilli?

Well, actually, no.

There’s a few reasons why they don’t use fresh naga chilli.

  • First, the heat of the chilli can vary depending on the season and how it was grown, leading to inconsistencies in the dish.
  • Second, handling heaps of fresh raw naga chilli is asking for trouble.
  • Finally, when you fry fresh naga chilli, it tends to create an almost toxic atmosphere. It is literally eye-watering…

By using naga paste, you will gain convenience, and it tends to keep for absolutely ages too… If you are making a naga curry at home and are interested, you can get a jar of the good stuff right here.

Aside from naga paste and tablespoons of chilli powder, you’ll find the following ingredients: -

What Does Naga Curry Taste Like?

Naga curry tastes really hot! The flavour is actually all brought by the naga chilli paste. It is a little similar to that of a scotch bonnet chilli flavour, being both a little sweet with a sharp, acidic bite to it. The seeds are ludicrously hot.

How hot is ‘hot’?

Well, let’s put it this way, In 2011, the naga chilli pepper was called the worlds hottest chilli by the Guiness book of records. Is that hot enough for you?

To get an idea of the flavour, I’ve looked around and found this quick video…

The first mouthful will be the only one that you taste. Following this, you could be eating anything as naga curry is properly atomic.

If you’ve seen my article on vindaloo, you’ll have noticed that there are many similar elements between vindaloo and naga curry. The main thing that sets the tastes apart is the chilli.

If you are used to spice, you may be able to detect other elements in the dish. It does have an onion and tomato base adding a little acidity and sweetness. There are also garlic notes with a fairly generic curry taste.

Naga Vs Vindaloo | 6 Key Differences

Right guys, this is why you are here. Here are the main differences between naga curry and vindaloo: -

  • Naga curry is hotter than a vindaloo
  • Naga curry uses different chilli than a vindaloo
  • Vindaloo uses freshly chopped chilli, Naga curry uses chilli paste
  • Vindaloo is of Goan origin, naga curry is a British Indian restaurant recipe
  • Vindaloo contains some potato, Naga does not
  • Naga contains freshly chopped onions

Which is the Hottest Curry Order?

Looking for a hot curry? Then you are in the right place. All of the following curries are guaranteed to be fiery: -

Naga Curry

As we’ve just been saying, this one is one of the hottest of the lot. Featuring at least two tablespoons of chilli powder as well as a heaped tablespoon of spicy and fiery naga paste. You are going to need to read this after trying it.


The classic British favourite. Vindaloo is also made with chilli powder. This is supplemented by chopped fresh red chilli, all served in a spicy tomato and onion style gravy. If you can finish a plate of vindaloo, then you are among a very select crowd.

You can read all about vindaloo in my article here.


Perhaps the only curry that could steal a naga curry’s crown. Phaal could be considered to be more of a novelty curry, really. It tends to be ordered by people who want to show off and eat ‘the hottest thing on the menu’ before they gain a lesson in humility. As with both naga curry and vindaloo, it contains lots of fiery chillies.

Here’s how you make phaal…


Tindaloo is another of those novelty dishes that is a British adaptation designed to appeal to those who like it hot. It could be simply described as a vindaloo, but hotter. This is only made possible by going completely overboard on the chilli powder. In fact, this dish tastes like little else.


Now, this depends on where you order. I’ve seen sambar that has been a rich, medium and really flavorful curry. I’ve also seen it served as something atomically hot, requiring a waiver to be signed before it would be served. If in doubt, ask, as it can often be the hottest curry on the menu.

Is Naga Curry Hotter Than Vindaloo? | Final Thoughts

As a general rule, naga curry tends to be a little hotter than a vindaloo. The reason for this is because of the inclusion of fiery naga chilli paste. This does actually make the curry taste a little different too! Consider the curry similar to vindaloo, but with a little added heat and flavour. If you can really handle your heat, it is well worth a try, and if not… It was nice knowing you; read my guide on how to cool down a hot curry. If you are looking for a curry to make or order, why not give my new curry picker a try?

Enjoy Making Curry Yourself?

Hey folks, thanks for reading this article. I hope you found it useful, and that you learned something new allowing you to make your curry extra special. Here are a few things that can really elevate your curry game to the next level. 

These are affiliate links, so if you use them I receive a small commission, but this won't cost you any extra. In all honesty, I use very similar items myself, and wouldn't hesitate to recommend them to my friends.

A Complete Curry Kit: - Literally, everything you'll need to make curry all in one place. Cookware, storage, utensils, even the spices! This is my dedicated guide to getting you up and running all for the price of few takeaways.

Curry pans: - You need one, and one only. A frying pan exactly like this is really easy to use, and is exactly the type that authentic Indian chefs use to make the type of curry that you'll have in your local takeaway. You can see my full reviews of several pans right here...

Spice Storage: - Being organised is half the battle in making great curry. Spices can be notoriously hard to keep tidy. That's why I tend to use a spice rack like this. You can arrange your spices by size, heat, or any way you choose. I've got a detailed review of several Indian spice racks in this guide.

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