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

Hope it works well Paast10, id forgot about this recipe and was just contemplating if i could dig out an old recipe i used to make in the old days,. Actually ive lost most of my best homemade stuff which is a shame because a couple of the best curries ive tasted have been my own. I have a balti recipe which should stand up to most but the one recipe i really regret is a prawn curry i made 12 yrs ago. It tasted amazing and I havent been able to reproduce anything like it since. However, i was at a good friends house a couple of monthes ago and he pulled out some recipe books and aload of handwritten scrawls of my early curry experiments and i found a prawn recipe which could have been the one im referring to. But after reading it i cant believe it could taste anywhere as good as i remember,. i suspect the imagination is greater than the reality.

Hope you have a nice curry evening
Ashes

Found this, but it doesnt sound half as interesting as your description Tripper. Sounds like the chef has done his own variation of a traditional dish. This is a shame as Chicken Deli restaurant styley sounds awesome.

http://www.recipezaar.com/170698

The half and half refers to half milk + half cream, which is also as it happens used in (some) indian teas (recent thread). As H+H sounds traditional it wouldnt surprise me to find it in BIR recipes too. Probably korma type curries.

Regards Ashes

Ader1 I just put them in an air-tight containers and place them in the freezer. They seem to have  barely changed at all. If you are going to add them to food like curry then i wouldnt notice a difference, i have never done chilli dip with pre-frozen chillis so i cant say if there is much difference in taste. Haboneros are too hot for me and i rarely use them.

What it is: http://en.wikipedia.org/wiki/Chai_tea

and some recipes

http://www.odie.org/chai/recipes.html

Ive also drunk tea in indians houses and its a nice drink, not something
id want to drink in the morning though. You can buy ready made
masalas which you add your milk based products to, but i havent found
one thats as good as one made by an "indian" 

Hi Mistress!

great name, i hope youre going to be strict with our members
OW, think ill leave it at that.

Ashes

Hi CK,

I phoned my friend and the chilli sauce recipe is;

3-4 Haboneros (ouch)
1 coriander plant "leaves" (in Sweden they are alot smaller than you get in the U.K, try 1/2 instead) or after your own taste.
1/2 - 1 onion
salt and pepper (after your own taste)
1 garlic segment  not a whole head
1 whole lemon (juice)
2 dessert spoons of veg oil
1 tomato

mix everything up in a mixer until you get a smooth paste

let me know how you get on

remember chilli sauce burns twice

Regards Ashes

If youve ever made Kulfi indian ice-cream youll know that when you reduce the milk by half, it tastes like Carnation condensed milk which i presume is all that condensed milk is. Indians love the taste and is probably used in ice-creams and mild curries like korma.

Hi Curry King,
Ive also grown several Habonero plants from seed. I gave away a few plants and put the rest of the chillies in the freezer. One guy i know who is seriously into his chillies (can eat haboneros whole  ) he made a dipping sauce when we were last visiting.


He comes from Peru and he made a traditional chillie sauce of haboneros, coriander and lemon (a kind of sambal olek type of sauce id imagine). We took maybe a teaspoon full (at a time)on the side of the plate and ate it with chicken and some kind of potato and bread dish. It was really cool, he had his whole family and friends there, eating drinking and chatting away in spanish, a real party atmos Ill ask him for the exactly recipe next time i see him.

Btw he told me the hottest chilli he has eaten is locally known as "monkey cock", i presume because of its shape, he said it was even hotter than haboneros. There is a whole debate waiting to be explored on the subject of the hottest chilli. I recently read Dorset in England has the hottest chilli in the world. http://www.bbc.co.uk/dorset/content/articles/2006/04/03/chilli_feature.shtml

Also a fun article; http://news.bbc.co.uk/2/hi/americas/4530739.stm

Regards Ashes

I think its a bit unfair to condemn the girl when she isnt here to defend herself. Imitation is the sincerest form of flattery. The important thing is that the world is now aware of Darths great curry!! And I for one will be trying it out pretty soon (blush), looks like ive been missing out.

Regards Ashes