The Lalkilla Karahi was a lot hotter than expected (despite having asked for it to be extra hot)... Hotter than their Phall.  I can remember having a jalfrezi a few times in other BIRs which were as hot as last night's Lalkilla Karahi though.  Have had Lalkilla jalfrezi before and it wasn't hot (only a couple of finger chilli slices in that one).

I personally prefer a smooth sauce for hot curries, so Jerry, your idea of blending the fresh chilli into a paste appeals to me.  Have yet to use a vindaloo (or madras) recipe that includes fresh chilli paste, but must give it a go as an addition.  Out of interest, what kitchen implement do you use for blending such a small amount. I have stick blender, pestle and mortar, food processor, and juice blender... can't see any of those being ideal, except for the pestle and mortar with extra effort going in to make the paste smooth.

Thanks JB, it's very good of you to post.

All info much appreciated.

Could it be cashews?

Great looking food. The on the bone chicken curry looks similar to the one I made recently for a BBQ. Tons of flavour from the bone.

Also had the pleasure. Thanks Jerry. See you at the Lalkilla on Thursday.

I keep meaning to try Adey's Tuna Bora... Anyone made it?

Your cooking and photography skills are making me hungry Naga.

Hope neither forums suffer.  I have changed my mindset from one or the other (and I won't be told otherwise).  Internet forums are for everyone, provided they don't offend unreasonably.

I'm feeling 'left out'