Topic: Ex hot chicken phal

[rshome123]

Superb looking dish Rob.

Can I just ask a question regarding Degi Mirch and Kashmiri Mirch.... what is the difference ?

Trying to get hold of some Kashmiri Mirch but don't want to resort to buying online to pay postage for it.
I got hold of some MDH Degi Mirch the other week, and have used it instead of chilli powder in a Madras, tastes milder.. that right ?

[Peripatetic Phil]

Can I just ask a question regarding Degi Mirch and Kashmiri Mirch.... what is the difference ?

Basically, Kashmiri mirch contributes colour (red) whilst Deggi contributes heat.   Of course, both contribute both colour /and/ heat, but Kashmiri is used primarily for colour.

Trying to get hold of some Kashmiri Mirch but don't want to resort to buying online to pay postage for it.  I got hold of some MDH Degi Mirch the other week, and have used it instead of chilli powder in a Madras, tastes milder.. that right ?

If it tastes milder using MDH Deggi mirch, that would suggest to me that you were already using a fairly hot blend of ground chillies in the first place; my experience has been that using Deggi Mirch rather than (say) Rajah ground chillies tends to increase the heat a little rather than diminsh it.

** Phil.

[Kashmiri Bob]

Superb looking dish Rob.

Can I just ask a question regarding Degi Mirch and Kashmiri Mirch.... what is the difference ?

Trying to get hold of some Kashmiri Mirch but don't want to resort to buying online to pay postage for it.
I got hold of some MDH Degi Mirch the other week, and have used it instead of chilli powder in a Madras, tastes milder.. that right ?

Good point rshome.  Not sure actually myself.  Seem to remember deggi mirch as being pretty hot though, and sharp.  Kashmiri mirch is considered to be somewhat milder and, as Phil mentions, it also adds colour.  A chef told me once that a "different" kind of chilli should be used for a phal.  He didn't know the name in English.  I assumed he meant deggi, but may have been wrong.  Someone will know though.  Chewy or Curryhell for example.  Proper curry chefs.

Rob 

[Peripatetic Phil]

A chef told me once that a "different" kind of chilli should be used for a phal.  He didn't know the name in English.  I assumed he meant deggi, but may have been wrong.

I suspect not, Rob.  Whilst Deggi mirch is hotter than Kashmiri, it is by no means hot enough to create the Bangalore phal effect without using a couple of chef's spoonsful.  I suspect there are far far hotter ground chillies available, but as I no longer even eat vindaloos, let alone phals,  I have not bothered to research them.

** Phil.

[Garp]

It looks very nice but, I'm sure, after a couple of mouthfuls, you can't taste anything.

Each to their own, but I prefer flavour

[natterjak]

Lovely looking curry there. Let us know the trick of starting with a finished dish and cooking it backwards into powdered spice and oil. Would like to see you make a vid of this recipe if you're equipped to do so as you clearly have a good level of ability.

[goncalo]

Lovely looking curry there. Let us know the trick of starting with a finished dish and cooking it backwards into powdered spice and oil.

Hah!

I agree, with NJ. you should video your cooking! I'm sure we all can learn from you. While this dish looks great Bob, it is certainly way ahead of my heat threshold level.

[Alchemist]

Looks great. If I try it I will amend to a heat level I can stomach, which is way down the scale from yourself!

[Kashmiri Bob]

Lovely looking curry there. Let us know the trick of starting with a finished dish and cooking it backwards into powdered spice and oil.

Hah!

I agree, with NJ. you should video your cooking! I'm sure we all can learn from you. While this dish looks great Bob, it is certainly way ahead of my heat threshold level.

It's a nice thought.  But I can assure you that a video of me cooking would be comical, at best. I wouldn't be able to stop laughing anyway.  "Hi curry fans", "if you don't do this it is NOT a madras, etc.  I wouldn't be able to keep my face straight.  Not to say other people shouldn't have a go.  All the vids are useful.  It's just not for me; not yet anyway.

Rob 

[curryhell]

[ A chef told me once that a "different" kind of chilli should be used for a phal.  He didn't know the name in English.  I assumed he meant deggi, but may have been wrong.  Someone will know though.  Chewy or Curryhell for example.  Proper curry chefs.

Oh, if only I were Rob.  Stirling effort and mouthwatering pics for a chilli head like myself.  As for different types of chilli powder being used for phall, in all the kitchens i've been in, more so during the late 80's early 90's,  it's been the same as they use for any other dish.  Nowadays, they may have  a little bottle of something special to add for the more demanding diner  ;D .  But during the 80's and 90's when I was at my phall peak, the only difference was technique and the addition of dried red and / or fresh green chillis to increase the heat or even more chilli powder.  One of my other regular haunts even thickened the curry with chilli powder  .  No degghi mirch or such like in my neck of the woods back then.  I can remember being in the kitchen in my regular BIR at lunchtime, i used to do the evening as well some days  . and there was some severe coughing, choking and spluttering going on while he was doing my curry.
I'd be interested to try your recipe and see how it compares.  I will eventually get round to  posting the recipe for the  extra hot phall cooked for me during my hey day at my then local.  Now that was HOT  but very simple. Hiccups is always a good sign for me that the curry is somewhere near how i like it to be  :
I haven't rushed as i doubt there are many members who like their curry lava hot.  For most the heat kills the flavour but for the chilli head the flavour is savoured through the heat