Hi, Just a quick one for you that like it hot as do i, when i worked in the indian restuarant we would not us too much chilli as we got a very sour bitter taste if uesd to much but instead use a little more peprica,also we would get some hot bonnet chillies and put them in a liquidiser with a little water and make them into a smooth paste you can use by the spoon or even put into an ice cube try and freeze for later.
Thanks Andy

A good tip Andy.  It does add a different flavour as well as a good bit of heat. Have a look at this post for a more refined versatile recipe which goes nicely on kebabs  ;D

https://curry-recipes.co.uk/curry/index.php/topic,11268.0.html