Hi Gaz,

I use Carribean Red Halberneros, Habanero Burkina Yellow.  These are only two of the different chilli plants that I have in my greenhouse.  I grew some Tepin plants, which have small purple fruits on them and are very hot also.  Birds Eye, Cherry bomb (which are mild, but I found several that blew my head off too).  Maybe that was something to do with cross pollination or something like that. I have never tried the chocolate scotch bonnet seeds though. 

Mark  I usually save seeds from the chillies the year before and then replant them or buy in what I fancy.  The halberneros that I have grown this year came from our local farmers market, only 50p each.  OR you could always visit The Chilli Festival at West Dean.  Sadly you have all missed it again this year, it is usually held on the first Saturday and Sunday in August.  Had a great time there!

Hi Chiller,  Pics look great!  I have been using Bruce Edwards since it was posted on this forum.  It is the closest I have ever been in texture, taste, smell and appearance. 

I used to post quite frequently on this forum at one time but have never had any positive feedback from my efforts!  Are you sure its not just men who think that they can cook a curry on this forum?  And do you think that it is only men who can tackle a hot, hot phall?

Ray, now I know what job you are doing and what a very worthy and lifesaving one you do, I can understand why you "need to let your hair down" as the saying goes.  It must be very hard to cope sometimes with day to day occurences.  Darth?  Is yours one of the same with lots of pressure in this life?  It just seems sometimes that its all men together!  Oh well, time to forgive and forget and just remember that there are some women on this forum and we would like to be heard!  Maybe a poll should be done to see how many women are in this forum.  Trouble is I do not know how to set it up.  Bon appetite.

Hi Gaz.  I usually use halbenero chillies too, they give out great heat - my husband and I both like vindaloo/phall strength.    I also use lots of thai chillies and some of them, if they are very small can blow your head off too!  Fresh chillies are the way to go when makiing curries.  If you use too much chilli powder, it masks the flavours and its horrible.  I have plenty of chillies growing in my greenhouse, its nice to wander out there and just pick them, a sense of great satisfaction.

Whats your problem Darth and Ray?  Too many men on the forum or not enough women?  Every comment I make there is some victicious comment.  Wonder where Merrybaker went?  She was a women too!  Don't like women on the site eh?

where is the seafood then?

If it is the curry that I tried it was absolute rubbish.  I just made the sauce rather than using the chicken and wasting it.  My instinct was right, it was disgusting!

Snap Woodpecker!  Thats the exact same pan that I have and is great value and does the job extremely well as it has higher sides than a normal frying pan.  I thoroughly recommend this pan to anyone ?3.97 Asda.

Hi Yellow Fingers,  Sorry its's taken so long to come back.  Here is the restaurant recipe for Biryani!
prepared chicken tikka, 1 tablespoon cashew nuts(not salted ones) 1 tablespoon sultanas, 12oz uncooked basmati rice prepared, 20 fl oz gravy base, 1 tsp garam masala, 1 tsp chilli powder, 1/2 tsp salt, freshly chopped coriander.  For the garnish: 1 or 2 hard boiled eggs sliced or quartered and the same of sliced tomato.

Prep chicken tikka.  Put 2 to 3 tablespoons of oil into a pan a heat through, add cashew nuts and stir until golden brown.  Take out and drain.   Do the same with the sultanas until they plump out and drain.  Put chicken tikka pieces into the pan and stir fry for 2 minutes, add the cooked rice to chicken and cook for another 2 to 3 minutes until heated up thoroughly.  Bring gravy base to a boil and turn down to simmer.  Add garam masall, chilli powder, salt and stir well.  Cook on simmer for a couple of minutes more.  Pour gravy base over the rice and chicken and sprinkle over with cashews and sultanas.  Finally garnish with boiled egg and tomatoes.  Finally sprinkle over with chopped fresh coriander.   Hope this helps, it's delicious!  Let me know how you get on with it.  It's all to do with preparation.

Hi all,

Yes biriyani does have sultanas and toasted almonds and is also made with curry gravy.  It is finally garnished with sliced boiled egg and sliced tomatoes.  Of course, if you can get hold of it also some edible silver paper too.  Traditionally it is also served with a vegetable curry/side dish!  I have a great recipe for it if anyone is interested.