After getting a couple of excellent Madras from my local takeaway (which btw are miles better than anything I have ever made, which depresses me deeply), I noticed this strong taste of green chilli that comes through, which I really enjoyed.

I knocked up a batch of Safron (which I'm not too happy with atm, as the resulting curries are nowhere near as good as the BIR) and set to work. First I bought a jar of green chilli paste and tried that. That wasn't it. Then I did another batch, this time finely chopping 5 bird eye chillis and putting them in the curry. That wasn't it either. All I can think of now is to try standard green chillis, the kind you get from the supermarket. Can anyone help me achieve the taste I'm after here? It's just the strong flavour of green chillis for a Madras.

Thanks, BB.

Hi Mate, I love the taste of green chillies, they are addictive! If you want to get that strong green chilly taste you need to use 4 or 5 small birds eye green chillies, and let them cook for around 45 mins in with the base sauce to really let the flavour and heat ooze out. If you are only cooking the chillies for 10 mins in the frying pan they wont release all the heat and flavour. I sometimes put the base sauce and chicken and green chillies (and other spices/veg) in the oven for 45 mins to let the chillies release the full flavour into the base sauce. That works for me, the base sauce tastes really seasoned. I sometimes add half a chicken stock cube in with the chillies as well, to improve the taste of the base sauce. In my madras i use 2.5 small green chillies and 1 long red chilly de seeded and chopped, it works a treat. Let me know how you get on. DD (chilly addict)

Thanks Derek, I'll be sure to give that a go. I'll try simmer a portion or two of base with my choppped up bird eye chillis in there. Cheers!

Quote from: Derek Dansak on June 16, 2008, 11:48 AM
use 4 or 5 small birds eye green chillies, and let them cook for around 45 mins in with the base sauce to really let the flavour and heat ooze out.

That's fine, but there is no way a BIR is going to be doing this is there?

They would use chilli powder or paste (and maybe fresh chillis) cooked quickly

They might be using fresh jalapeno chillis for the flavour?  Why not ask them, then you can tell us?

Quote from: Tamala on June 16, 2008, 03:39 PM

Quote from: Derek Dansak on June 16, 2008, 11:48 AM
use 4 or 5 small birds eye green chillies, and let them cook for around 45 mins in with the base sauce to really let the flavour and heat ooze out.

That's fine, but there is no way a BIR is going to be doing this is there?

They would use chilli powder or paste (and maybe fresh chillis) cooked quickly

They might be using fresh jalapeno chillis for the flavour?  Why not ask them, then you can tell us?

Yeah, it is a jalapeno flavour I think. I've tried asking questions subtley and said things like "oh, I make curry quite often but I just can't get the lamb quite sweet and tender" trying to get some hints but the guy at front of house is just like "No, you won't be able to." lol. He one of those guys you think could be trained in resisting interogation ;D

Have you tried asking him...errr...dunno...like "what chillis are in here mate?" or something similar? 

Hi Bobby,
I suspect your initial instinct was right with the Chilli Paste. Was the paste you bought just pulverised Chilli's? Could it be that Derek's recommendation on his cooking times could be used to make a paste of your own to add in at the end. I am a strong believer in these pastes and this has been bourne out by all the Pataks in BIR kitchens. Maybe in this case the Chef makes his own! I think we are all fairly confident that it wouldn't go in at the base stage but hey, who knows for sure!     

Davy/Bobby,

i think these jars of pataks are decoys - have u tasted them. enough said.

there is not one jar in sight at my fav BIR TA. if there was i would challenge them on it straight away for sure.

this green chilli taste is serious business though. this last post finally got me thinking about how i could avoid using paste and possibly put the taste in the base without the heat.

only a thought but i will give it a try on next base (going to be a while though just made one - real good timing and wife i mean good lady is on to me cancelling all TA's and chucking out onions etc).

i make Mexican now and again and always when doing so make my own tomato sauce - this will impress, "Salsa de Jitomate" honestly not swearing. anyhow the interesting thing is puncture 2 green chillies with a fork and cook them in the sauce and remove them at the end. would have to say it does work but not sure if it will carry across a few continents.

I'm really lost on this one. I've tried Jalapeno, Bird Eye and Bird Eye paste in both the base and in the main. The taste just isn't there.

in the Asian shop i use there are 3 shapes of green chilli:

a) bird eye (small scraggly) - very hot - not what we need (added at frying stage if u dare or puddled)
b) long fat - not tried this one - presume jalapeno
c) short squat - the heat does vary - this is the type i've used and i think has the best chance of delivering that green chilli taste.