Interesting thought, as I've said previously, very  very hot, but nice flavour. Not once compared to anything else in an Indian take away. I've always thought, for the supposedly hottest chili , it was not that hot.
As a side note, went to see the Stranglers in concert tonight, met friends and went to Wetherspoons for eats and a beer or two. As it happens, it was curry night and thought why not. Not your usual BIR fayre, but a curry non the less. A good selection of various curries, but the ingredients listed, left a lot to be desired. Any how plumped for their Chicken Vindaloo, reason being it stated " our hottest curry, try it if you dare" that was it , red flag to a bull. To say i was disappointed would be a little unfair. A very hot curry, but not a Vindaloo by any stretch of the imagination. Very hot, from chili powder alone and that's all you could taste apart from the Cinnamon. Not that sure it's an ingrediant I've tasted before in a Vindaloo.
Going back to the thread, this leads me to say I have not had a real Naga Curry. Very disappointing if true, as I would love to try the real thing. Will buy Dorset Naga Chili seeds next year and then maybe develop a real Naga Curry. Will keep you all informed. If there is a recipe for a Naga Curry out there somewhere, it would be very much appreciated.

DD

I always use the same quantities, 300g rice, 600ml water, which is enough for 4 small appetites or 2 large appetites.  I suppose you could halve the quantities.
The spices used are 4 cloves, 4 green Cardamons, 2 brown Cardamons, 2 inch piece of Casia bark and 2 Asian bay leaves and this all fried together in 1 Tbl spoon of butter Ghee until they release their aromas.
Pilau rice really freezes well, but make sure when you Microwave it is really steaming hot, to kill off that nasty bacteria. The name of the bacteria I forget. Give CA's perfect pilau rice every time illustrated a read, very informative. Sorry can't do the link thing.

One of our local BIR's does Naga curries. They are extremely hot, but have a nice flavour to them.
They are supposed to be the hottest chili ever according to the Scoville scale. 923,000 SHU ( Scoville Heat Units.

Ghee comes in two forms. Butter Ghee and Vegetable Ghee. Under no circumstances would I use Vegetable Ghee, as it is full of Trans fats, and they are no good for you at all. Somewhere there is a post about it. Never made my own, but will have a go one day.
If you make your own Pilau Rice fry the spices in it and the rice. BIRs do their rice with it.

JerryM

Thanks for the info, but that's not what I was after. What I meant by the absorption method was that, you have a measured amount of rice and a measured amount of water. The rice is cooked for three minutes and then the heat is turned off, then left rest for 3 maybe four mins in its steam. You then have cooked rice with no draining of the cooking liquid. I say liquid because some times cook rice in stock. The lid is always on the pan during cooking and resting in the steam. The times and amounts are courtesy of Pat Chapman, although I don't go along with all the spices he uses.
I have posted on CA's perfect Pilau Rice Thread. I would post the link but I have no success with doing that as it doesn't link. If you know how to post the link properly, I would be grateful if you or anyone else could help.
thanks in advance
Bob

The recipe calls for 3 large onions. When I made the base, I used 1Kg of chopped onion. I'm about to have another go today and will use as stated 3 large onions. Problem 1 large onion weighs 760g. Times that by three, and you end up with 2280g, way to much onion. It is one large mother ****er of an onion. ;D

Now I'm not going to use three of these, I will use 750g this time and see if there is any difference. Will not adjust the spicing though.

As you can see it is next to a 1Tbl spoon measure.

I love a good Chili Con Carne and this is must try for me. Adding coca powder is new to me, but have had chili chocolate before and it worked.

More spice  ;D

JerryM

Next time I'm on the mainland, I'll look out for Zebra.
Was there any instructions for the absorption method, as I cook all my rice this way.

JerryM

That's a shame that you don't like the taste of Patak's pastes, because you are to my mind, missing out on a truly wonderful Madras. There is only a teaspoon in it and although it adds to the whole flavour, I wouldn't be too sure that the individual taste can be picked out. As said before, my taste buds were probably shot to pieces that day, so perhaps I'm not the best to judge on that.