Topic: North Indian Special (vindaloo strength)

[curryhell]

Don't get me wrong it was a nice curry but below par to any of the previous NIS's that i've made  .  I still can't believe that 1 tsp of tandoori masalla can make such a difference.  That coupled with not cooking in the precooked peppers and onions for long enough completed changed the flavour   It's a mistake i won't be making again

[ELW]

4 tbsp chilli powder (or more to taste) &  5 fresh 

am I reading that right? 

[curryhell]

4 tbsp chilli powder (or more to taste) &  5 fresh 

am I reading that right? 

I do like it hot ELW .  But now i know how to get the heat out of the chilli powder using my singeing skills, my final version of the recipe on page 8 of the thread will have  a lot more appeal - only 1 tbs.  That doesn't stop me adding some fried crushed red chillis for a little bit more poke and an extra little twist  .

[Salvador Dhali]

4 tbsp chilli powder (or more to taste) &  5 fresh 

am I reading that right? 

I do like it hot ELW .  But now i know how to get the heat out of the chilli powder using my singeing skills, my final version of the recipe on page 8 of the thread will have  a lot more appeal - only 1 tbs.  That doesn't stop me adding some fried crushed red chillis for a little bit more poke and an extra little twist  .

4tbsp plus 5 fresh chillies! Sheesh! I thought I was a chilli fiend! 

Maybe in my youth I could have handled it, but not now. The comparatively mild phal is my limit these days.

But, curryhell, seeing how you apparently have a stomach lining composed entirely from space shuttle re-entry tiles, or perhaps a substance that has yet to be added to the periodic table, perhaps you'd like to try a dish that I created for a crazy mate who likes to chew on nagas for recreational pleasure.

I call it the Murgh Meltdown, which comprises succulent double organic hand reared Poulet de Bresse from the Rh

[curryhell]

4 tbsp chilli powder (or more to taste) &  5 fresh 

am I reading that right? 

I do like it hot ELW .  But now i know how to get the heat out of the chilli powder using my singeing skills, my final version of the recipe on page 8 of the thread will have  a lot more appeal - only 1 tbs.  That doesn't stop me adding some fried crushed red chillis for a little bit more poke and an extra little twist  .

4tbsp plus 5 fresh chillies! Sheesh! I thought I was a chilli fiend! 

Maybe in my youth I could have handled it, but not now. The comparatively mild phal is my limit these days.

But, curryhell, seeing how you apparently have a stomach lining composed entirely from space shuttle re-entry tiles, or perhaps a substance that has yet to be added to the periodic table, perhaps you'd like to try a dish that I created for a crazy mate who likes to chew on nagas for recreational pleasure.

I call it the Murgh Meltdown, which comprises succulent double organic hand reared Poulet de Bresse from the Rh

[Salvador Dhali]

4 tbsp chilli powder (or more to taste) &  5 fresh 

am I reading that right? 

I do like it hot ELW .  But now i know how to get the heat out of the chilli powder using my singeing skills, my final version of the recipe on page 8 of the thread will have  a lot more appeal - only 1 tbs.  That doesn't stop me adding some fried crushed red chillis for a little bit more poke and an extra little twist  .

4tbsp plus 5 fresh chillies! Sheesh! I thought I was a chilli fiend! 

Maybe in my youth I could have handled it, but not now. The comparatively mild phal is my limit these days.

But, curryhell, seeing how you apparently have a stomach lining composed entirely from space shuttle re-entry tiles, or perhaps a substance that has yet to be added to the periodic table, perhaps you'd like to try a dish that I created for a crazy mate who likes to chew on nagas for recreational pleasure.

I call it the Murgh Meltdown, which comprises succulent double organic hand reared Poulet de Bresse from the Rh

[curryhell]

Sorry curryhell - I made the dish up in your honour just for a bit of fun.

I didn't invent the Mad Dog 44 Magnum Pepper Extract, however. Apparently it puts U.S. Police grade pepper spray into the shade! 

Think I'll give it a miss - but I am going to make this North Indian Special. Sounds and looks fantastic....

And i thought it had loads of potential  :.  Mughi Napalm, got kind of a ring to it  ;D. Never tried the Mad Dog 44 and there are others similar and one or two hotter still.  I find the other two provide more than enough heat when called upon to do so :.  Do give it a try SD.  Use the final cut of my recipe on page 8 or 9 of the thread i think but avoid my howler or 2tbs tomato concentrate diluted with 6tbs water.  The dish only needs 1-2 tbs of pre-diluted paste.  And adjust chilli powder to taste.  Look forward to the feedback

[ELW]

some of the names of those sauces are brilliant:

Blair's Possible Side Effects
Dave's Insanity Private Reserve (Dave who?)
Blairs 6am, (that must be what time it wears off or is just about to begin)
 
& my favourite;
Spontaneous Combustion Powder

I'd love to serve the North Indian up on Masterchef 

[Whandsy]

Not familiar with this dish CH as i usually stick to the old jalfrezi, but i'm gonna give it a whirl tonight as it does look and sound delish!
1 question though, is page 8 of this thread the final draft of this dish

W

[curryhell]

Not familiar with this dish CH as i usually stick to the old jalfrezi, but i'm gonna give it a whirl tonight as it does look and sound delish!
1 question though, is page 8 of this thread the final draft of this dish

W

Page 8 is indeed the final draft W.  Just beware my mistake on the tomato paste qty.  Recipe should read 2 tbs of already diluted tom paste ( 1 part paste to 2 parts water).  It could be misinterpreted in the recipe.  I have clarified this a little later on in the post on page 9.  Hope you enjoy it W.  Look forward to feed back and pictures a little later.  Out of interest which tandoori masala are you going to use??