Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Robbo141 on April 24, 2020, 05:55 PM
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Anyone ever cook with Carolina Reapers? I grew these one year but honestly they
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Not I. For fresh chillies I use the Thai red and green long narrow chillies that are widely available in the UK, and I find them fine for my palate which prefers Madras but will handle vindaloo when required. I used to eat Bangalore phal on virtually a daily basis, but after four months my guts rebelled, I dropped right down to bhuna, and have very slowly made my way back up to Madras and vindaloo again. Morrison's do a wonderful "fabulous flaming fiery phal" which has scorpion chillies [1] in it, but I find that to enjoy it I have to alternate spoonsful of curry with spoonsful of Greek yoghurt.
** Phil.
[1] See attachment.
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For BIR, I don't cook with any fresh chillies - the heat is too unpredictable. Might use some as a garnish though, then the eater can choose if they want a little extra heat.
But NOT Reapers (though I am growing some this year for sauces).
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Reapers was an experiment that, although successful, I ended up with over 40 fruit, was ultimately pointless. Stuck to habaneros, Thai chilies and Ghost Peppers last year. Much more manageable. I smoke some of the habs and ghosts which dries them out so I can crumble them into rice dishes, and Mexican dishes too. Wrong flavor for Indian curry. Can
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Anyone ever cook with Carolina Reapers? I grew these one year but honestly they