Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: Dorset Bloke on September 28, 2015, 12:22 PM
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I'm going to cook a curry at the end of the week for a home auction at my local British Legion. There's a bloke who lives just around the corner from me who wants me to cook a very hot curry for him to bid against. When I asked him how hot, he told me "hotter than Phall". That seems a bit insane to me, but nonetheless, I've got hold of some Dorset Nagas (1 fresh and 2 dried) and I've got other fresh and dried red chillies.
The question is, how many should I use? I'm going to cook about 1.5 lbs of chicken.
Cheers!
Regards.
Colin
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I'd err on the side of caution and use all of them! You don't want anyone complaining it wasn't hot enough. Seriously,fresh chillis can be pretty variable in strength, they'll also lose strength with cooking, so add late. There are some serious Chilliheads on the site, I'm sure one will be along soon with better info. Welcome.
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Colin, the curry can only ever be as hot as the hottest chilli in there, the Dorset naga, and as you are only adding 1 fresh and 2 dried to maybe a curry for 4 people they will be diluted quite a bit, reducing the heat. The dorset naga is only about 800,000 on the shu scale, there are plenty hotter out there.
What recipe are you using?
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Colin, the curry can only ever be as hot as the hottest chilli in there, the Dorset naga, and as you are only adding 1 fresh and 2 dried to maybe a curry for 4 people they will be diluted quite a bit, reducing the heat. The dorset naga is only about 800,000 on the shu scale, there are plenty hotter out there.
What recipe are you using?
Thanks for your reply. I found a recipe on line for a Phall curry, but I'm definitely open to offers on this, if you have any suggestions.
Regards.
Colin
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I'd err on the side of caution and use all of them! You don't want anyone complaining it wasn't hot enough. Seriously,fresh chillis can be pretty variable in strength, they'll also lose strength with cooking, so add late. There are some serious Chilliheads on the site, I'm sure one will be along soon with better info. Welcome.
thank you.
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Colin I would recommend using curyhells Phaal recipe, HERE (http://www.curry-recipes.co.uk/curry/index.php/topic,7727.msg67467.html#msg67467)
I would add the dried nagas with the chilli flakes and the fresh towards the end of cooking.
Lovely curry this, and despite heat still has a great flavour
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Colin I would recommend using curyhells Phaal recipe, HERE (http://www.curry-recipes.co.uk/curry/index.php/topic,7727.msg67467.html#msg67467)
I would add the dried nagas with the chilli flakes and the fresh towards the end of cooking.
Lovely curry this, and despite heat still has a great flavour
Many thanks! I will do exactly that and I'll let you know how it goes. Cheers!
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Dont forget some nice pics too Colin, good luck
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Dont forget some nice pics too Colin, good luck
Will do! Only problem I have is the base, because I'm not sure I've got the time for that. I'll manage.
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You really have to make the time to make the base. If "no oil, no curry" is true, then "no base, no BIR curry" is even truer.
** Phil.
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Ok,,will do. Thanks for the advice.
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Dont forget some nice pics too Colin, good luck
Will do! Only problem I have is the base, because I'm not sure I've got the time for that. I'll manage.
If you are short on time, I can wholeheartedly recommend ifindforu's curry base.
http://www.curry-recipes.co.uk/curry/index.php/topic,923.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,923.0.html)
Made this yesterday and it's as good as the ones you need to cook for double or triple the time. Just be careful with the salt. Don't add any as the All Purpose Seasoning at the end has a lot of salt in it. And add the seasoning only one spoon at a time. You can add salt, but you can't get it out once it's in...and I speak from experience. ;D
Good luck!
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Colin I would recommend using curyhells Phaal recipe, HERE (http://www.curry-recipes.co.uk/curry/index.php/topic,7727.msg67467.html#msg67467)
I would add the dried nagas with the chilli flakes and the fresh towards the end of cooking.
Lovely curry this, and despite heat still has a great flavour
Many thanks! I will do exactly that and I'll let you know how it goes. Cheers!
Right, I'm going to do it all on Saturday now because I've actually got more time on my hands than I though. The recipe you've suggested looks perfect, but it mentions Abdul's basic gravy recipe and try as I might, I can't find this. Does anyone have a link please?
Cheers.
Regards.
Colin
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Yer t'iz : http://www.curry-recipes.co.uk/curry/index.php/topic,5970.msg59063.html (http://www.curry-recipes.co.uk/curry/index.php/topic,5970.msg59063.html#msg59063)
** Phil.
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Yer t'iz : http://www.curry-recipes.co.uk/curry/index.php/topic,5970.msg59063.html (http://www.curry-recipes.co.uk/curry/index.php/topic,5970.msg59063.html#msg59063)
** Phil.
Many thanks.
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Good luck with your kitchen exploits over the weekend Colin. I used Abdul's basic gravy as that is what i had available at the time. It is a good basic gravy (i think his enhanced version is even better though) but any of the popular gravies on here will give you a good result when combined with a practiced technique which will come with time.
Alas, i have to venture into the kitchen to cook curry this weekend. Of all things a CTM has to be done and I intend to also produce a chicken patala for comparison. I will share the details of the latter as soon as I have a little time since no recipe is posted here.
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Hey Colin
Heres Abduls original thread. Somewhere amongst this is his enhanced gravy recipe. For what its worth its been my gravy of choice for the last 4 years or so, and to me is the Benchmark Gravy I compare all others to
http://www.curry-recipes.co.uk/curry/index.php/topic,5958.250.html (http://www.curry-recipes.co.uk/curry/index.php/topic,5958.250.html)
Regards
Mick
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Well the rice is done and the base, so next up is the Phall.
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Blimey, I compressed those images too. I'll try and make them smaller.
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Looking good bud. Good luck with rest :)
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Looking good bud. Good luck with rest :)
Thank you.
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Well yertiz. Question now, is how much should I suggest as a start price for the bidding. it's probably cost me about