mr Mag00
rising member
- Location
- Deepest Dorset
murgh chicken last night, use lots of garam masala has the taste but not the heat!
Curry D'oh! moment.
- Thread starter Arch
- Start date
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Debian
New Member
- Location
- West Midlands
Campfire said:
If by "spicy" you mean having a bit of bite then use fresh ginger grated and don't put in chillis or chilli powder. Fresh crushed garlic also adds a bit of bite. Chilli powder only provides heat, not flavour and is not a major ingredient in proper Indian cooking, very, very few of the "curries" I make have much if any chilli powder in them.
Fresh green chillis are a different thing altogether. The flavour of a fresh green chilli, lightly cooked is exquisite so I often use these
If you want heat as well as "bite" then a few green chillis are the thing to use; take the seeds out if you want the chilli flavour but less heat.A good "curry" is all about using herbs and spices to obtain a rich, deep flavour and not about chucking a packet of chilli powder into a stew.
karen.488walker
New Member
- Location
- Sevenoaks :(
Campfire said:
Fresh ginger adds a good bit of kick without the chilly heat. I find my brothers curries hot but he finds mine hot because we're accustomed to our own curries. Potato is supposed to temper down heat aswell. Or a spoon of sugar (or better jaggery) and a spoon of vinegar gives that pathia sweet and sour taste.
I feel a chapati-recipe moment coming - ooh errr! Naans: - we usually have those as a stand-alone snack, served with butter and a bit of salad.
As regards disagreements about hotness (commonplace enough!), well, if you are making curry for several people, all with different scoville-preferences, then the answer is to make it fairly mild but spoon off some of the sauce half way through, and cook it separately with extra chillis and other spices (and maybe a dash of vinegar and tomato purée), then put it on the table as a condiment. That's what we often do. Suits everyone that way.
As regards disagreements about hotness (commonplace enough!), well, if you are making curry for several people, all with different scoville-preferences, then the answer is to make it fairly mild but spoon off some of the sauce half way through, and cook it separately with extra chillis and other spices (and maybe a dash of vinegar and tomato purée), then put it on the table as a condiment. That's what we often do. Suits everyone that way.
