smutchin
Cat 6 Racer
- Location
- The Red Enclave
Agree with this. Chop up the chillis finely and leave in a bowl to sprinkle on to taste. It will give it a lovely fresh sweet chilli flavour as well as the heat.
A Question For Curry Experts (home made type)
- Thread starter Dave7
- Start date
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Agree with this. Chop up the chillis finely and leave in a bowl to sprinkle on to taste. It will give it a lovely fresh sweet chilli flavour as well as the heat.
Chromatic
Legendary Member
- Location
- Gloucestershire
Just bung a spoonful of Napalm in his just before you serve it, the fussy git.
I like Skol
A Minging Manc...
- Location
- Sunny Ashton-under-Lyne
∆∆∆∆∆∆ this in spades.
Awkward so'n'so can eat what he is given and accept it gratefully or sod off and moan somewhere else. He is a guest and should behave accordingly. You don't need friends like that!
Hill Wimp
Fair weathered,fair minded but easily persuaded.
I would seriously do two separate dishes if you are not going to eat the same as them.
Do your meat one a couple of days beforehand and freeze. Curry always taste better after its been frozen anyway.
On the day remove yours for defrosting and warm through as you cook theirs that night.
Do your meat one a couple of days beforehand and freeze. Curry always taste better after its been frozen anyway.
On the day remove yours for defrosting and warm through as you cook theirs that night.
mickle
innit
- Location
- 53.933606, -1.076131
Am I your friend and am I coming around to your house for dinner tonight??!?
I take dried chillies (Bhutt Jolokia Nagas, Trinidad Scorpions - or Waitrose's Habaneros at a push) with my own grinder when I go out for a curry. I ask for a Phall 'turned up to 12'. Sometimes it's hot enough, but more often than not I need to add some. The Garden of India in York reckons I had the hottest curry they'd ever served recently. Nom.
I take dried chillies (Bhutt Jolokia Nagas, Trinidad Scorpions - or Waitrose's Habaneros at a push) with my own grinder when I go out for a curry. I ask for a Phall 'turned up to 12'. Sometimes it's hot enough, but more often than not I need to add some. The Garden of India in York reckons I had the hottest curry they'd ever served recently. Nom.
Cycleops
Legendary Member
- Location
- Accra, Ghana
Always add the chillies, preferably the green bonnet ones, (dont use powder) at the beginning when doing the sauce. DON'T put them in at the end to make it hotter, it will do that but it will 'sit on top' of the taste which IMHO doesn't do much for the overall flavour.
Pro Tour Punditry
Guru
I'd give them a grilled mushroom each, bloody fussy eaters.
Nigeyy
Legendary Member
- Location
- Massachusetts, USA
caveat: I think from the OP, it sounds like he's thinking of making 3 choices: hot veggie, non-hot veggie and meat curry.
It'd be one thing if he invited them and didn't know they were vegetarians, but since he does.... and he invited them freely... I think it's implicit in there that as a good host you make some room for a guest. A bit like knowing someone doesn't like carrots, inviting them over for a carrot casserole and carrot juice followed by carrot cake. Jus' sayin'. And unless you really don't like veggie only curries, is it that much of a hardship to eat a non-meat dish when they are over? I mean assuming you invite people over twice a month and only half of them are vegetarian, that's just 1-2% of your meals for a month.
And to the OP: or of course, you could not invite them, or invite them and tell them up front that you're serving a meat dish..... It's really up to you, though I tend to think the more social of us would be a bit more accommodating. Could just be easier to make 2 dishes: hot veggie and non-hot veggie. I suppose it depends on how much you value them as friends and how much you value your time in the kitchen!
It'd be one thing if he invited them and didn't know they were vegetarians, but since he does.... and he invited them freely... I think it's implicit in there that as a good host you make some room for a guest. A bit like knowing someone doesn't like carrots, inviting them over for a carrot casserole and carrot juice followed by carrot cake. Jus' sayin'. And unless you really don't like veggie only curries, is it that much of a hardship to eat a non-meat dish when they are over? I mean assuming you invite people over twice a month and only half of them are vegetarian, that's just 1-2% of your meals for a month.
And to the OP: or of course, you could not invite them, or invite them and tell them up front that you're serving a meat dish..... It's really up to you, though I tend to think the more social of us would be a bit more accommodating. Could just be easier to make 2 dishes: hot veggie and non-hot veggie. I suppose it depends on how much you value them as friends and how much you value your time in the kitchen!
Dave 123
Legendary Member
- Location
- Cambridgeshire alps
We had friends round on Saturday and I cooked mega spicy prawn and mussel noodles.
I cooked the hot stuff first - a couple of onions, garlic, ginger, home grown hot chilli flakes, chilli oil and some bought pequin chillis. This was placed in a dish on the table- add as much or little as you like.
I cooked the hot stuff first - a couple of onions, garlic, ginger, home grown hot chilli flakes, chilli oil and some bought pequin chillis. This was placed in a dish on the table- add as much or little as you like.
ColinJ
Puzzle game procrastinator!
- Location
- Todmorden - Yorks/Lancs border
I am a vegetarian and I like hot curries. When I am invited for a curry with carnivores I expect (and get) a veggie curry. If someone who knew my preferences presented me with a meat curry then I would get up and leave, and never eat with them again!
If the host is making a separate meat curry as well, I would usually get my preferred HOT veggie curry but I wouldn't dream of complaining if it were not hot enough.
If we are all sharing a veggie curry, then it would be made mild enough to suit those who don't like their curries hot
If other people are cooking for me, I often add my own hot chillis after the meal is served. One host did get funny about that once, asking if their food was not good enough for me! I just told them the truth - which is that I have very insensitive taste buds and like my curries hot or I can hardly taste them.
If the host is making a separate meat curry as well, I would usually get my preferred HOT veggie curry but I wouldn't dream of complaining if it were not hot enough.
If we are all sharing a veggie curry, then it would be made mild enough to suit those who don't like their curries hot
If other people are cooking for me, I often add my own hot chillis after the meal is served. One host did get funny about that once, asking if their food was not good enough for me! I just told them the truth - which is that I have very insensitive taste buds and like my curries hot or I can hardly taste them.
numbnuts
Squire
- Location
- Gone over the hill and far away
Order a take away easy
Reynard
Guru
- Location
- Cambridgeshire, UK
For the extra hotness factor, I'd just plunk a bottle of chilli sauce on the table - there are some pretty good ones to be had. Then have some nice cooling things on the side e.g. yoghurt.
Sauce-wise, I'd make the same sauce (tomato, onions, spices etc) and then divide and add, in one pot, pre-cooked meat and in the other, pre-cooked veg & pulses, bring to a simmer and serve.
Other option is to do one dish that everyone will eat like a paneer (cheese) curry, or have some hard boiled eggs for people to help themselves or something along those lines.
Sauce-wise, I'd make the same sauce (tomato, onions, spices etc) and then divide and add, in one pot, pre-cooked meat and in the other, pre-cooked veg & pulses, bring to a simmer and serve.
Other option is to do one dish that everyone will eat like a paneer (cheese) curry, or have some hard boiled eggs for people to help themselves or something along those lines.
Racing roadkill
Guru
If you want his up to Phall heat. Look for something called a Carolina Reaper pepper. Then add it ( seeds and all) after the cooking is complete.
It's over 2.2 million SHU's. There is no hotter pepper.
It's over 2.2 million SHU's. There is no hotter pepper.
Reynard
Guru
- Location
- Cambridgeshire, UK
Or a ghost chilli... 
keithmac
Guru
I had a Lamb Phall from Imlee Spice in Acomb and can highly recomend them!.
Had a "Special Phall" in Newcastle years ago (lads said if I ate it all they'd pay for it..). Needless to say the cheif went apesh1t to prove a point. I ate it but my stomach wasn't right for days after.
Can't beat a curry with some bite behind it!.
