Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: Tommy Timebomb on May 11, 2012, 08:37 PM
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Hi,
I live in Tower Hamlets and to say theres plenty of Asian shops and cash and Carry's here is an understatement.
I am very fortunate to have everything close at hand but I cannot find any Kashmiri chillies.
I ask the people in the shops and they seem none the wiser as to what exactly I am on about.
How do I identify them, they must be staring me right in the face but I wouldn't even know it.
I have googled the pics and from what I can see they are about 3 or 4 inches long so I do believe I have some in the freezer.
I suppose I could order off the net so I will be able to tell for next time.
Has anybody any advice for me please?
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Which recipe calls for Kashmiri chillies, Tommy ? I've seen many that call for Kashmiri mirch, but they are referring to the ground spice (sourced by MDH, amongst others), but I don't recall seeing any that call for fresh Kasmiri chillies. If you /do/ want to find the fresh ones, this link (http://www.foodista.com/food/TNBFW6DX/kashmiri-mirch) may help you with the identification (and also with the Indian script which you can shew to your local Indian grocers).
** Phil.
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Think one of Julian's recipes uses them also struggle to find them in my local Asian shop I got a big bag of dried chillies that looked like them but had no mention of Kashmiri on the packaging.
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Hi TT
Members SD and DP sorted the same question out for me a while back.
http://www.curry-recipes.co.uk/curry/index.php?topic=7813.msg69785#msg69785 (http://www.curry-recipes.co.uk/curry/index.php?topic=7813.msg69785#msg69785)
hope this helps
cheers Chewy
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Yes it was Julian's Vindaloo from what I can recall.
He seemed to speak of them as one of the secrets of making the vindaloo a cut above the rest.
That obviously a matter of opnion but I would like to give it a try.
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Thanks Paul the indian script idea is just what i need, just wish there was a chinese version as they just smile at me and walk off in my local china store. :)
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Thanks Chewy, that link was just what i needed.
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They sell them here online.
http://www.theasiancookshop.co.uk/whole-kashmiri-chillies--kashmiri-chilli-peppers-3775-p.asp (http://www.theasiancookshop.co.uk/whole-kashmiri-chillies--kashmiri-chilli-peppers-3775-p.asp)
I've bought from them in the past and was impressed with the service.
Martin
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Hi TT
Why not try and grow some - mine are just starting to flower now - I can send you some seeds if you want to give it a go - pretty easy to grow
Mark
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Thanks for the offer Mark and it would be more fun I admit.
In all honesty my other half still has the hump with me for not growing some seeds she got for me last summer which still happen to be stuck in the cupboard, I can't even think what they are now... I just dont get round to these things!
They seem easy enough to get online so I will be waiting in suspence for my delivery!
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Hi TT,
It was Julian's vindaloo which called for Kashmiri chillies. I made this a couple of days ago for the first time and it was delicious! I managed to source a bag of dried Kashmiri chillies from Paks grocery store, which doesn't help you as they are a Midlands chain.
Julian's recipe calls for them to infuse in the oil for a couple of mins before putting any other ingredients in. The taste of the chillies is not particularly hot but very deep in chilli flavour and it certainly turns the oil a reddish colour which looks great. I suppose you could source a red chilli which is similar in heat/flavour and try that. I can only describe the Kashmiri as 'fruity' rather than hot. I'm not sure how much difference these chillies make as have only made this recipe once. I agree with you, buy online, I have seen them on ebay and on the spices of india website.
Good luck
CC