A couple of last week's efforts:


Chicken naga viper








Extremely tasty. Smooth, yet mind-blowing. NFC (no food colouring).


King prawn vindaloo








Another scorcher. A nice addition to the ex-hot range. Chopped red chilli and coriander/chives garnish.


Rob 

Nice incendiary looking curries there Rob.  Not sure the inclusion of a chilli additive is strictly normal BIR but i have a  sneaking suspicion that some establishments have such things to really ramp up the heat without killing the flavour of the dish, starting with good old Mr Naga pickle  ;D. I'm sure a restaurant in Rochester used such an addition on my last visit when i ordered a phall.  It certainly was not just chilli powder or Mr Naga providing the incredible heat 

How does it get so red without food colouring. Is it just the chilli powder?

Quote from: Secret Santa on July 22, 2013, 04:13 PM
How does it get so red without food colouring. Is it just the chilli powder?

East End ex-hot chilli powder and tomato puree.  The mix powder has a high paprika content, but on its own things tend to end up orange. Following advice from a chef I spend some time cooking the powders in oil at the start. No "quenching", until absolutely necessary. Brings out the flavour (and colour) of the chilli. There was quite a bit of chilli powder in it though (just under 1 cs). 

A pinch of red food colouring was used to colour the prawns in the second dish.

Rob. 

Looks ferocious BB and as always very good presentation!

Is there anything special to cooking prawns in a curry? any marinades required, etc?