Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Petrolhead360 on January 15, 2015, 09:32 AM
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I visited my local Asian food store a few days ago to top-up my spice cupboard.
Unfortunately they were out of stock of MHD Deggi Mirch.
The shop owner said that all I needed to do was crush/grind(?) some dried Kashmiri chillies and add the merest touch (tiny amount) of red food colouring.
Do you know whether this is a viable alternative?
Thanks, James
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They can't bear to see you leave the shop empty handed. I have mdh deggie mirch & lahori deggi mirch, both different in heat,taste and colour.
Probably a blend of all sorts of peppers/chillies in those boxes James.
The shopkeeper wouldn't have a clue whats in them. You may prefer freshly ground, I'm not sure I could tell the difference though in a curry.
Get his Kashmiri mirch recipe next time your in :)
Regards
ELW
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i cant recommend the below enough, I use a quarter of a teaspoon in my curries for madras - vindaloo hot
http://www.chilliwizards.co.uk/naga-bhut-jolokia---ghost-pepper-powder-chilli-powder-extreme-heat-100g---200g-444-p.asp (http://www.chilliwizards.co.uk/naga-bhut-jolokia---ghost-pepper-powder-chilli-powder-extreme-heat-100g---200g-444-p.asp)
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i cant recommend the below enough, I use a quarter of a teaspoon in my curries for madras - vindaloo hot
http://www.chilliwizards.co.uk/naga-bhut-jolokia---ghost-pepper-powder-chilli-powder-extreme-heat-100g---200g-444-p.asp (http://www.chilliwizards.co.uk/naga-bhut-jolokia---ghost-pepper-powder-chilli-powder-extreme-heat-100g---200g-444-p.asp)
In small quantities I guess you use it for it's flavour over heat?
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no I use it for the heat, I see people on here putting tablespoons of Kashmiri chilli powder into 1 curry, total waste and far too much for the 1 curry in my opinion
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I have to agree, I reckon about a couple of tsps of chilli powder is as much as a single portion can cook out.
You could try using a mixture of 'kashmiri' chilli powder, extra-hot etc to get the flavour/ colour/ heat level you like.