Check this out Bob.

https://curry-recipes.co.uk/curry/index.php?topic=8191.0

and well done on your upcoming cooking posting. 
I hope you'll be on mains.

Cheers, Frank. 

Quote from: Axe on June 24, 2012, 02:40 PM
A fella I know owns an import/export business that trades mainly in frozen vegetables. I only mention this as he imports alot of chilli informing me that fresh chilli freezes extremely well. Perhaps you could do this with your remaining chillies?

I do this with bird eye chillies and find its best just to chop the whole thing when frozen otherwise it goes wrinkly. Means you can't really deseed them but I guess that's what yogurt's for

Yogurt? 

Great with Strawberries, Blueberries, Raspberries, Banana etc for breakfast and for the legendary, "Mint Sauce" however, I can honestly say I have never produced a great tasting BIR curry using yougurt....

Just my personal taste I guess.... 

How can you possibly ruin the flavour of a good hot chilli with yoghurt If you don't like the heat stay well out of the kitchen  ;D

Quote from: DalPuri on June 24, 2012, 03:03 PM
Check this out Bob.

https://curry-recipes.co.uk/curry/index.php?topic=8191.0

and well done on your upcoming cooking posting. 
I hope you'll be on mains.

Cheers, Frank. 

Frank

the article is a good one! Dry ice - fairly cheap out here - might be an idea for other ingredients - chillies for us are all year in abundance - but limes have a season as do mango and other fruits

best, Rich

Quote from: 976bar on June 24, 2012, 02:49 PM
Is there any special technique to freezing chillies?

I haven't read the linked topic but I have spoken to importer. He explained the process very briefly but mentioned that the chilli is deseeded and roughly chopped, then blanched for less than 30 seconds in boiling water, before being put in a blast freezer. He then mentioned that the blanching was an essential part of the process.

(Deleted : duplicate posting).

Quote from: Axe on June 23, 2012, 02:52 PM
The following recipe is based on one that I have in the following book ISBN 0-572-02807-5, its got some great recipes in it and well worth purchasing.

My copy arrived today.  GBP 0.01 + p&p -- a serious bargain !  Not one inch of space is wasted in this book, something other authors/publishers might do well to emulate.  But why the uncertainty over authorship : it is variously attributed to Wendy Hobson (as per my copy), to Carolyn Humphries, and to Veena Chopra.  Very odd indeed.

** Phil.