Quote from: lagathy on September 14, 2006, 10:35 PM
I've always been a bit disappointed with kd's recipes...although doubling (at least) the quantities of spices he recommends does help a bit.....one thing I've never been sure of...are you supposed to blend the resulting green coloured water along with the boiled onions..or drain it and just blend the onions??

Blend everything : water, onions, ginger, garlic; the resulting liquid is the "Stage 2" sauce, in which you can pre-cook the chicken (with a little turmeric and some oil or ghee), and later go on to make the "Stage 3" sauce, adding oil, tomatoes, tomato puree, turmeric and paprika ...

Hi CurryCanuck,

Pakrika is the hungarian word for pepper. My (hungarian) friend makes wonderful goulashes and uses the best paprika which comes from Hungary.

This is what Wikipedia has to say about paprika;
Paprika is a mild, powdered seasoning made from sweet red peppers, Capsicum annuum, also referred to as bell peppers. In Hungary and adjacent countries, as well as Japan, Scandinavia, and Indonesia, paprika refers to bell peppers generally. The English word derives from Hungarian, which borrowed it from Serbian, being a cognate to the English word pepper.

The portugese brought back bell peppers and chillies from the new world and traded then in india (Goa, a former portugese colony), ca:1700 . Before chillies and paprika indian food was made hot with black pepper.

To be honest i find this slightly hard to believe, there was a massive spice trade running from china to india and beyond, hundereds of years before. I cant believe that no-one found anything like a chillie before then.

Anyway, paprika is definately a part of indian cooking and not only lends colour but also a subtle taste. Hungarians are famous for their high quality paprika and although more expensive its worth getting hold of it, if you can, although i doubt its used in BIR?s.

Regards Ashes

Quote from: CurryCanuck on September 15, 2006, 03:19 AM
Hmmm...paprika...interesting concept.... an ingredient that is used in central Europe & Spain but not often seen in Indian cooking . I have been a strong proponent of Bruce Edwards....but  do have my doubts - do you use hot or regular paprika . This would ultimately influence the dish....or would you be better served adding more chilies . Yet another indication of  how the end user has to both formulate and adjust recipes . Must admit that I have always omitted paprika and substituted chili powder . Chaa006 what  do you think ?

I use hot paprika if I have it, and standard otherwise; in both cases, the flavour of the raw spice is noticeably different to that of ground chillies, which are themselves difference to cayenne pepper and so on ...  I have a recipe for chicken piri-piri which requires both ground chillies and ground cayenne pepper (as well as ground ginger and ground black pepper), so I suspect it's not uncommon for a recipe to require two or more members of the same spice family in the same dish.

KD is a woman (sorry couldnt resist correcting you  ;D )

Well , you never know these days ....hormone replacement therapy can accomplish absolutely marvellous results .    ;D