2006-09-07 01:28:22 · 20 answers · asked by KEN 1 in Food & Drink ➔ Ethnic Cuisine
You can buy bottles of extremely hot sauce, for example colon blow or he who dares burns from specialist shops. I know you can get them from Lupi Pintos (not sure of the spelling) in Glasgow but not sure about other places. You can probably get them from other shops too. One tiny wee drop makes the whole dish incredibly spicy!
2006-09-07 02:50:21 · answer #1 · answered by anon 2 · 0⤊ 0⤋
dry chillies they are well hot and the longer you cook it the hotter it gets (within reason) but don't just load it all in many a good curry is destroyed by to much chillies and not enough spice. Buy Floyd's India book from Amazon and that will give you the best curry recipes.
2006-09-07 08:45:19 · answer #2 · answered by Anonymous · 0⤊ 0⤋
to make a basic curry you need to use onions, fresh garlic, fresh ginger, red chilli powder, turmeric, cumin powder or seeds, and salt sauted together till soft and add meat and some water. cook till meat soft and onions breaking down into sauce and is the desired consistancy. Then 2min before end add garam masala and fresh green chillies. Finally add fresh corriander at the end.
use chillis to taste, and only a pinch of turmeric otherwise it will look too yellow.
2006-09-07 13:05:33 · answer #3 · answered by tammy g 2 · 0⤊ 0⤋
Use natural ingredients. Forget the answers with Tabasco or sauces involved. The smaller the chili the hotter. When adding the chili do it gradually so you get the desired effect. You can always add more but never take it away!
2006-09-07 08:40:12 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Birds Eye Chillis (or Chilli Piquin), usually you can buy them dried, quite small but rather explosive. At your own risk! They are probably well suited to a Thai curry but you can probably put them in an Indian one too if you are feeling especially brave
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2006-09-07 08:34:23 · answer #5 · answered by lady_sephie 5 · 0⤊ 0⤋
Don't make a very hot curry. You should concentrate on spices that add flavour rather than heat. Nobody can taste anything with their mouth on fire.
2006-09-07 08:34:58 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Most importantly you need to get some kingfisher chillis, small but deadly and see how many you can take in the curry!! you've been warned.
2006-09-07 08:32:36 · answer #7 · answered by cinammon 2 · 0⤊ 0⤋
Yes - a few drops of chilli sauce (tobasco) or fresh chilli will do it. However....it wont taste of much else....certainly not much of curry - just hot and bland.
2006-09-07 08:36:29 · answer #8 · answered by crazydazy 1 · 0⤊ 0⤋
Don't use tobasco, that will interfere with the flavour. Fresh chillies with their seeds, chilli powder and cayenne pepper will all heat up your curry.
2006-09-07 08:32:12 · answer #9 · answered by Grinner5000 4 · 0⤊ 0⤋
Just use hot chilliess and if you are making a meat curry you can grind fine and add cloves and peppercorns.
2006-09-07 08:31:44 · answer #10 · answered by Anonymous · 0⤊ 0⤋