My local has just started doing what they are calling the hottest curry in britain you have to sign a disclamer form before you eat it and if you finish it you get it for free but not been tempted to try it.
by the way the place is the dilshad in cannock if anyone fancies it ;D
Jamie
A local BIR in Bracknell has as standard on it's menu, "The Berkshire Fire Eater" although I have absolutely no intention of trying it!! :) As I have said before on here I have a chili threshold, anything hotter than that and my diaphragm goes into spasm's and I hiccup for about 45 minutes, much to the delight of my fellow diners!! :(
'Dynamite Chicken' is twice as hot as phal, but very tasty. ;D
'Dynamite Chicken' is twice as hot as phal, but very tasty. ;D
I'll give it a go Abdul if you care to post the recipe ;D ;D
I look forward to you posting the dynamite curry recipe then Abdul. Anybody else on the site up for the challange? :o :o :o'Dynamite Chicken' is twice as hot as phal, but very tasty. ;D
I'll give it a go Abdul if you care to post the recipe ;D ;D
Within the next few weeks I will post ;D
hi CH the dried crushed red chillies are what he means, thats just what i would take it as. they are hot on their own. will make this as an alternative to my usual vindaloo and return with feedback, quite looking forward to it actually as my vindaloo are on the hotter side of "curryhell" LOL
regards
gary ;)
The actual seeds inside the chili are the hottest part - if you split open the chili and crush the seeds - its HOT!Because of my liking for heat Rich I use chillis very often as you can imagine. My preference is for them to be chopped rather than whole although i do add the occasional couple here and there, more for looks though. Next time i do this i'll try flattening them with a knife to see if it makes a difference. Most recipes say to remove the seeds if you want the taste without the heat but i am sure i remember reading on the site that the white membrane in the chilli to which the seeds are attached is equally if not hotter than the seeds themselves :o. Want to try it and let me know ;D ;D
I make most of my curries with chilies that i flatten with the back of the knife and just throw them in - leaving the seeds in makes them hotter
best, Rich
Red chilli seeds. Dried or fresh?
hi CH will try to post my chicken naga then , using dave's ghost pepper sauce. now that is hot! normally you know when a curry is too hot for you if it gets you at the back of the throat, this you feel move up your face alittle like a hot flush but with real heat LOL!
regards
gary ;D
Right up my street this one, got to give this ago!, i can feel the pain already :'(
Curryhell - i will give them a taste test later today! However we eat green chilies all the time out here just as they are.
We are lucky enough to dry the chilies in the sun and with drying there are always hundreds of seeds that come out - I take the seeds and slightly grind them in a pestal and mortar - add some of this to a dish for a real explosion in heat!!!
What i have noticed that some chili seeds are hotter than others but when all ground together - they're HOT
best, Rich
or is the phal realy the hottest typical dish to be found in the world?
helloHello fisherman. 8 spice is Abdhul's mix powder (containing 8 different spices in varying quantities)
what is 8 spice
Have just made a portion of this only used 300ml of base so halved the ingredients so don't know if that will affect the heat but it its a nice curry not to hot at half the ingredients does leave a nice tingle in the back of your throat will be making againDid the converse of this yesterday, making a double-sized portion of my variant on CA's Chicken Madras (http://www.curry-recipes.co.uk/curry/index.php?topic=3830.msg60887#msg60887). With the benefit of hindsight, this was a mistake : if a single-sized portion scores six on a heat scale of zero to ten, the double sized portion scored nearer to eight. This suggests to me that when scaling up a dish, it is not necessarily correct to scale the spices linearly; perhaps scaling them in proportion to the root of the ratio might be more appropriate, so if a single portion requires (say) one teaspoon of Deggi Mirch and one teaspoon of Kashmiri Mirch, a double portion might require only 1.5 teaspoons of each.
so if a single portion requires (say) one teaspoon of Deggi Mirch and one teaspoon of Kashmiri Mirch, a double portion might require only 1.5 teaspoons of each.
Sorry Phil, I don't get your logic? If everything was exactly x2, then surely the spicing should be x2 also? I would however, suggest the one exception to this rule would be the cooking time. I wouldn't necessarily increase the cooking by x2!