Quote from: Madrasandy on September 28, 2015, 08:22 PM
Colin, the curry can only ever be as hot as the hottest chilli in there, the Dorset naga, and as you are only adding 1 fresh and 2 dried to maybe a curry for 4 people they will be diluted quite a bit, reducing the heat. The dorset naga is only about 800,000 on the shu scale, there are plenty hotter out there.
What recipe are you using?

Thanks for your reply.  I found a recipe on line for a Phall curry, but I'm definitely open to offers on this, if you have any suggestions.

Regards.

Colin

I'm going to cook a curry at the end of the week for a home auction at my local British Legion.  There's a bloke who lives just around the corner from me who wants me to cook a very hot curry for him to bid against.  When I asked him how hot, he told me "hotter than Phall".  That seems a bit insane to me, but nonetheless, I've got hold of some Dorset Nagas (1 fresh and 2 dried) and I've got other fresh and dried red chillies.

The question is, how many should I use?  I'm going to cook about 1.5 lbs of chicken.

Cheers!

Regards.

Colin

Hi, my name is Colin and I live in North Dorset.  I love curries, although I've had some mixed luck with cooking them.  There are one or two recipes I do really well (especially my Spinach and Carrot Pilau rice) and others that have not quite worked out, so here's hoping I can pick up some good tips and maybe add something to the forum.

Regards to all.

Colin