Topic: Chicken naga viper vs King prawn vindaloo

[Kashmiri Bob]

A couple of last week's efforts:


Chicken naga viper








Extremely tasty. Smooth, yet mind-blowing. NFC (no food colouring).


King prawn vindaloo








Another scorcher. A nice addition to the ex-hot range. Chopped red chilli and coriander/chives garnish.


Rob 

[curryhell]

Nice incendiary looking curries there Rob.  Not sure the inclusion of a chilli additive is strictly normal BIR but i have a  sneaking suspicion that some establishments have such things to really ramp up the heat without killing the flavour of the dish, starting with good old Mr Naga pickle  ;D. I'm sure a restaurant in Rochester used such an addition on my last visit when i ordered a phall.  It certainly was not just chilli powder or Mr Naga providing the incredible heat 

[Secret Santa]

How does it get so red without food colouring. Is it just the chilli powder?

[Kashmiri Bob]

How does it get so red without food colouring. Is it just the chilli powder?

East End ex-hot chilli powder and tomato puree.  The mix powder has a high paprika content, but on its own things tend to end up orange. Following advice from a chef I spend some time cooking the powders in oil at the start. No "quenching", until absolutely necessary. Brings out the flavour (and colour) of the chilli. There was quite a bit of chilli powder in it though (just under 1 cs). 

A pinch of red food colouring was used to colour the prawns in the second dish.

Rob. 

[goncalo]

Looks ferocious BB and as always very good presentation!

Is there anything special to cooking prawns in a curry? any marinades required, etc?