Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: hezzie on May 15, 2013, 08:59 PM
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How do you spice up a curry near the end of cooking, lets say you either made it for yourself or you cooked it for friends and they all wanted different heat, do you just chuck in some chilli powder to the curry? Fry the chilli powder first to release the flavour then add the curry or add an evil nasty, kick your ass chilli sauce like Marks and spencer 100% pain (now that is hot!) or just add fresh chilli's?
What method do you prefer?
I gave a mate who eats Phalls (too hot for me) just a touch on the end of a teaspoon and he cried like a baby. (http://www.castandcatch.com/forum/images/smilies/2.gif)
I use about half a teaspoon in my chillis to liven things up and I normally eat Madras/vindaloo strength depending on the chef who cooks it and that makes me sweat....good stuff. :D
(http://i.dailymail.co.uk/i/pix/2012/08/03/article-2183147-145C9818000005DC-342_233x423.jpg)
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There was a company I used to buy from (I'll not mention the name 'cos I'm new and you'll think I'm spamming) and they used to do a range of chilli sauces and the base they used was made from carrot juice, this gave it a really sweet flavour, then the heat hit you afterwards, which was delightful and much better than the harsh vinegar bases every other company seems to use. I think they've gone out of business now and I can't find anyone else who makes chilli sauce with a base of carrot juice so I'm going to have a crack at my own 'cos I've got a juicer, it can't be that hard.
But if you know of anyone please let me know. :D
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Hi hezzie!
I try to add the right amount of chili powder (and/or fresh chilis) to begin with, but if I have to add some heat afterwards (usually doesn't happen), I will just add some more chili powder (without frying) or, depending on the dish, more fresh red or green chilis - either whole or as a paste. I would put a cup or glass with selfmade chili flakes on the table, so everyone could add some heat if he/she feels the need to (:
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There's a variety of different ways you can do this, which you go for depends on your situation and what flavours you like.
One of the most common ways of producing varying heat dishes from the same curry (particularly useful if you have children) is to cook the curry without any chilli powder - when it's ready, spoon out the portions for the children (or whoever) and then add chilli powder to the remainder and cook it in for 10-15 minutes. As long as the curry has oil in it, the flavour and the heat from the chilli powder will cook into the dish.
You can add sliced/chopped green finger chilli's towards the end to spice it up (I do this a lot as I like the flavour of green chilli's) or as you suggest yourself you can add a hot sauce towards the end of cooking as well.
One of the most recent dishes I cooked had a couple of teaspoons of hot sauce added into the diluted tomato puree mixture added at the start of cooking.
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I used to enjoy a Vindaloo, and a madras was a basic dish for me when I was younger but these days I prefer tasting the layers of spiced flavours in a dish rather than have it spicey hot.
I really dont understand how anyone can enjoy a meal if they are sweating it out while eating it.... is it a bravado thing?
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I used to enjoy a Vindaloo, and a madras was a basic dish for me when I was younger but these days I prefer tasting the layers of spiced flavours in a dish rather than have it spicey hot.
I really dont understand how anyone can enjoy a meal if they are sweating it out while eating it.... is it a bravado thing?
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It's a myth that the heat destroys the flavour and some of the most flavoursome curries are the hottest. I find that those that can't handle the heat use this as en excuse...usually British wimps. I eat hot curries because I prefer the flavour, the weaker curries like madras are less flavoursome. It's like the difference between strong and weaker beer..
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I find that those that can't handle the heat use this as en excuse...usually British wimps.
As opposed to machismo morons of unspecified race ?
** Phil.
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It's a myth that the heat destroys the flavour and some of the most flavoursome curries are the hottest.
...in your opinion.
I find that those that can't handle the heat use this as en excuse...usually British wimps.
...in your opinion.
...the weaker curries like madras are less flavoursome.
...in your opinion.
Thank goodness we're not all the same.
::)
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Well virtually every entry in this forum is based on someone's opinion of course. I just to like dispell a commonly used myth, in my opinion learnt from personal experience and the experience of many of my Indian friends.
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I just to like dispell a commonly used myth...
Out of curiosity, how is it a myth if too much heat in a Curry dish impairs or impedes the underlying depth of flavour for someone's taste buds?
Unless of course they're simply a British Wimp?
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Thanks for the replies folks, for me personally I like the kick a hot curry gives you, apparently hot chilli's make your body release endorphins, that's why people need a weekly fix. Nothing to do with Bravado, I eat them hot even when I'm on my own.
After eating bland food like pie and chips, scampi, chicken in a basket etc for my first 20 odd years a chicken madras was a revelation and I've been hooked ever since. If I have a kebab I have to put my own chilli sauce on because the shops stuff is not hot enough if I have a pizza I have to put tabasco (not my favourite, I don't like vinegar based sauces) or dried chilli flakes on the top.
I have had hot curry's with plenty of flavour but not from near where I live hence me being on here trying to learn how to make a decent curry.
Because I like it hot and many people don't like it as hot as me, I like to jazz it up a bit at the end, in the past I've chucked chilli powder in at the end but I can taste the graininess in it but now it seems that's because there wasn't much oil in my curry.
I've tried plenty of traditional curry recipes and they've always said to fry the spices either first or with the onion right at the beginning, so it seems totally alien to me to add it into the gravy, which is why I'm asking so many questions about it all.
I do like green chillis added at the end of cooking spiceyokooko but find them too raw, maybe I'm adding them too near the end and ought to cook them longer, or maybe you like the rawness.
I've not thought of putting dried chilli flakes on the table Chonk, well not for a curry anyway, I'll try that myself, how do you make homemade chilli flakes?
Thanks for taking the time to reply everyone.
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How about this chilli infused oil recipe?
http://www.curry-recipes.co.uk/curry/index.php/topic,11913.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,11913.0.html)
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Reminds me I have a packet of yucatan habanero chillies in the cupboard. Think I'll try them in a curry tonight. Should be fine if cooked properly; I hope!
Rob :)
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How about this chilli infused oil recipe?
http://www.curry-recipes.co.uk/curry/index.php/topic,11913.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,11913.0.html)
20 seconds in...."I only make half a bottle at a time...there's a possibility of botulism"...err, you don't like newbies then Goncalo, well at least it was subtle. (http://www.castandcatch.com/forum/images/smilies/derisive.gif)
Actually I've got a few bottles of hot oil in the pantry Ive never used, I think I'll try that tonight in the chilli...ok I take it back, chilli oil is a good idea. :D
Cheers.
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Where do you lot keep buying these fancy chillies you keep talking about, the only ones I can get near me are scotch bonnets, bullet chillies and the little green ones from the local asian supermarket, I know I'm lucky having that nearby but the other chillies I've read about in peoples posts sound interesting and I'd like to try them.
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How about this chilli infused oil recipe?
http://www.curry-recipes.co.uk/curry/index.php/topic,11913.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,11913.0.html)
Oh....My....God
We've just used the bottle of oil entitled "Fiery hot oil"......
Note to everyone: do not, I repeat do not, put fiery hot oil into a sizzling wok, it vaporises and makes you cough, sneeze, snot all over the place, cry and hurt in places that aren't supposed to hurt.
Thanks for that goncalo, what did I ever do to you. (http://[url=http://www.castandcatch.com/forum/images/smilies/heat.gif]http://www.castandcatch.com/forum/images/smilies/heat.gif[/url])
Although I might try it again in a curry! :D
....still coughing....damn you goncalo...cough. (http://www.castandcatch.com/forum/images/smilies/duck.gif)
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Where do you lot keep buying these fancy chillies you keep talking about, the only ones I can get near me are scotch bonnets, bullet chillies and the little green ones from the local asian supermarket, I know I'm lucky having that nearby but the other chillies I've read about in peoples posts sound interesting and I'd like to try them.
I got the Habaneros from Amazon. Chilli Pepper Pete if I remember correctly.
Rob :)
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....still coughing....damn you goncalo...cough. (http://www.castandcatch.com/forum/images/smilies/duck.gif)
;D We've all been there! best to wrap a damp teatowel around your face like a cowboy next time. ;)
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Hi hezzie!
I just take some dried red chilis (if you got more than one variety, feel free to mix them - I throw in some additional hot cayenne peppers), deseed them a bit (I feel the commercial products contain very often too much seeds, as filler - but if you want that, just don't deseed them at all) and process them in the electric coffee grinder I use for my other spices and mixes. (for less time, just a few seconds really) You can use a rolling pin, too! I also like to use these flakes instead of ground chili powder in a few dishes (:
For more spice, or flavour, but not necessarily heat per se, and not regarding curries in general, but salads, kebabs or starters/appetizers, I really like Chaat Masala, and just recently, Sumac (getting into persian and afghan cuisine lately ;P)
Read somewhere that you won't see shakers very often in real indian restaurants, no salt and pepper, because the cook assumes he spices everything perfectly, and it's seen as some sort of insult if you add salt or pepper afterwards. Don't know if this is true.
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Where do you lot keep buying these fancy chillies you keep talking about, the only ones I can get near me are scotch bonnets, bullet chillies and the little green ones from the local asian supermarket, I know I'm lucky having that nearby but the other chillies I've read about in peoples posts sound interesting and I'd like to try them.
I got the Habaneros from Amazon. Chilli Pepper Pete if I remember correctly.
Rob :)
Found him, thanks Bob. :D
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....still coughing....damn you goncalo...cough. (http://www.castandcatch.com/forum/images/smilies/duck.gif)
;D We've all been there! best to wrap a damp teatowel around your face like a cowboy next time. ;)
Lmao (http://www.castandcatch.com/forum/images/smilies/icon_lol.gif) I've got a half face respirator in the car, I'll use that in the future. :D
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Hi hezzie!
I just take some dried red chilis (if you got more than one variety, feel free to mix them - I throw in some additional hot cayenne peppers), deseed them a bit (I feel the commercial products contain very often too much seeds, as filler - but if you want that, just don't deseed them at all) and process them in the electric coffee grinder I use for my other spices and mixes. (for less time, just a few seconds really) You can use a rolling pin, too! I also like to use these flakes instead of ground chili powder in a few dishes (:
For more spice, or flavour, but not necessarily heat per se, and not regarding curries in general, but salads, kebabs or starters/appetizers, I really like Chaat Masala, and just recently, Sumac (getting into persian and afghan cuisine lately ;P)
Read somewhere that you won't see shakers very often in real indian restaurants, no salt and pepper, because the cook assumes he spices everything perfectly, and it's seen as some sort of insult if you add salt or pepper afterwards. Don't know if this is true.
I'll have a crack at that over the weekend, cheers chonk.
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Read somewhere that you won't see shakers very often in real indian restaurants, no salt and pepper, because the cook assumes he spices everything perfectly, and it's seen as some sort of insult if you add salt or pepper afterwards.
That's happening in so many would-be upmarket establishments these days I have taken to carrying a sealable salt pot with me. There are even times I have considered taking my own chilli oil (to Chinese restaurants) and lime pickle (to Indian), so difficult can it sometimes be to get these vital accompaniments.
** Phil.
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I have to admit, that I couldn't tell if there were any salt, pepper or other spice shakers in the last few restaurants I visited. I can't recall to ever used something extra. Visited a lebanese restaurant a week ago, and the thought of additional spicing never crossed my mind - it was that good. But I wouldn't mind to give costumers the option to individualize the heat level and additional spicing. It's a much bigger compliment if there's the possibility, but nobody takes it (:
Phil, did you ever try some flavoured salt by any chance? (like selfmade garlic salt, or, I believe there is something like chili salt?)
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Phil, did you ever try some flavoured salt by any chance? (like selfmade garlic salt, or, I believe there is something like chili salt?)
I used to use (Schwartz) garlic salt a great deal when I was young, and I am fairly sure I have both garlic salt and onion salt in my spice cupboard, bought in a Gurkha shop in Ashford because they were called for by some recipe(s) I was planning to make, but in general these days I use just plain sea salt and that's it. Oh, and black salt, when it's called for by a recipe.
** Phil.
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Usually, garlic salt is ground garlic mixed with a larger amount of salt, right? Have this recipe here, where they just call for a few cloves of garlic, sealed in a jar, together with salt. That's it. After a few days, you use the salt like you normally would. Wonder how this will turn out, and if it really adds such a flavour. Always wanted to try out pyramid salt, or finger salt (salt flakes?), I believe it's called, too! The stuff that just gets on top of your food at the end, and not really in it ;D
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Always wanted to try out pyramid salt, or finger salt (salt flakes?), I believe it's called, too! The stuff that just gets on top of your food at the end, and not really in it ;D
That's the one I use (at the table, that is, not for cooking). It is called "Maldon Sea Salt" over here, and as my family originates from Maldon, I feel a natural urge to use its salt :)
** Phil.
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Oops, didn't know it's the same thing (: Thanks Phil!
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How about this chilli infused oil recipe?
http://www.curry-recipes.co.uk/curry/index.php/topic,11913.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,11913.0.html)
Oh....My....God
We've just used the bottle of oil entitled "Fiery hot oil"......
Note to everyone: do not, I repeat do not, put fiery hot oil into a sizzling wok, it vaporises and makes you cough, sneeze, snot all over the place, cry and hurt in places that aren't supposed to hurt.
Thanks for that goncalo, what did I ever do to you. (http://[url=http://www.castandcatch.com/forum/images/smilies/heat.gif]http://www.castandcatch.com/forum/images/smilies/heat.gif[/url])
Although I might try it again in a curry! :D
....still coughing....damn you goncalo...cough. (http://www.castandcatch.com/forum/images/smilies/duck.gif)
Oh blimey! I'm sorry to hear that and hope you are well now Hessie! ;'-)
I never tried it on vegetable oil. My grandmother used this method since I was a kid but using olive oil and she would add a few drops at the end or half-way into the cooking (and more often than not, on oven made food, which wouldn't really cause the same issues you experienced! :)
Let us know how you get on with that "fiery hot oil" in your curry ;-)
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How about this chilli infused oil recipe?
http://www.curry-recipes.co.uk/curry/index.php/topic,11913.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,11913.0.html)
Oh....My....God
We've just used the bottle of oil entitled "Fiery hot oil"......
Note to everyone: do not, I repeat do not, put fiery hot oil into a sizzling wok, it vaporises and makes you cough, sneeze, snot all over the place, cry and hurt in places that aren't supposed to hurt.
Thanks for that goncalo, what did I ever do to you. (http://[url=http://www.castandcatch.com/forum/images/smilies/heat.gif]http://www.castandcatch.com/forum/images/smilies/heat.gif[/url])
Although I might try it again in a curry! :D
....still coughing....damn you goncalo...cough. (http://www.castandcatch.com/forum/images/smilies/duck.gif)
Oh blimey! I'm sorry to hear that and hope you are well now Hessie! ;'-)
I never tried it on vegetable oil. My grandmother used this method since I was a kid but using olive oil and she would add a few drops at the end or half-way into the cooking (and more often than not, on oven made food, which wouldn't really cause the same issues you experienced! :)
Let us know how you get on with that "fiery hot oil" in your curry ;-)
Well it was great for the chilli, no additional heat needed, perfect, I take it back what I said about you, cheers for the tip. ;)
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Always wanted to try out pyramid salt, or finger salt (salt flakes?), I believe it's called, too! The stuff that just gets on top of your food at the end, and not really in it ;D
That's the one I use (at the table, that is, not for cooking). It is called "Maldon Sea Salt" over here, and as my family originates from Maldon, I feel a natural urge to use its salt :)
** Phil.
I use that Phil, it's lovely stuff, I like it on chips and on a nice runny egg too and it gives a nice crunch when you bite it, along with the salt hit, much better than granulated salt in opinion.