Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Madrasandy on October 11, 2014, 11:28 AM
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Jhalfrezi using 1/2 of each of a Carolina Reaper,Trinidad Scorpion, and a Red and green Bhut Jolokia!
It was very very tasty, not as hot as I thought it would be ,but then again will anything after eating the Reaper on its own prior to the curry. Plates were cleaned , nothing left at all , not even a little sample for today. ;)
(http://www.curry-recipes.co.uk/imagehost/pics/746df8f01b9457df9c126cc3004974eb.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/2c71aaecf72f6447ad3966b540b40d7e.JPG)
Naan of Course !!!!
(http://www.curry-recipes.co.uk/imagehost/pics/a5c78c5d7e5012d046aed153f4a058f4.JPG)
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Looks fantastic Andy. What jhalfrezi recipe is that? I'm doing a few different dishes tonight for a bit of a taster session for the family. Balti, korma ,your madras for the first time, dhansak, curry hell samosas...I might make this obviously without the reaper etc.
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MM it wasnt any particular recipe, never use recipes on a Friday night. Just however we decide we want it, which was Jhalfrezi style, similar to Stephen Lindsays (http://www.curry-recipes.co.uk/curry/index.php/topic,5429.msg53860.html#msg53860), but with no sugar,no chilli powder , more garlic, different chillis ;D, and chicken wasnt pre-cooked, but cooked in the curry
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Nice ,I'll add it to the list. Cheers
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What a fantastic selection of chilli peppers and you are very brave indeed.
Cuury and naan both look devine :D
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Awesome looking Andy
best, Rich
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Although it would probably kill me Andy, it looks too nice not to try some. :) How does Chicken Femme Fatale sound?
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Yes Gav I may call it that :)
I could eat it again now, oh whats that in my freezer , bag of green Bhut, Red Bhut and 2 reapers !! mmm ;)
After eating the reaper on Friday I cannot recall how hot this curry actually was, the heat from the reaper was far hotter than anything I have ever tried thus masking the heat from the curry, I wish I had saved some curry now.
Mrs MA wants curry for tea but will not allow the use of any of the chillis, a mild curry it will be then, Madras ;D
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Looks very nice and tasty Andy.
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Looks great MA :P - I'm a big lover of really hot Jhalfezi too ! - Excellent pic as well, naan looks the business :)
Chrisnw
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That curry looks lovely, MA! Really nice! Wouldn't mind a plateful along with a few Cobras! :)
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Andy. Just made a Chicken moruga bhuna using fresh scorpion chillies supplied by Foo King Hot. Tasty, but not even close to the chilli heat of a typical fresh green naga from my local Bengali supermarkets. Guess there could be quite a bit of variation; seasonal, quality, etc. on these super-chillies.
Rob :)
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Andy. Just made a Chicken moruga bhuna using fresh scorpion chillies supplied by Foo King Hot. Tasty, but not even close to the chilli heat of a typical fresh green naga from my local Bengali supermarkets. Guess there could be quite a bit of variation; seasonal, quality, etc. on these super-chillies.
Rob :)
I have noticed a lot of variation Rob , the moruga has hit 2 million shu with an average of 1.2 million(ish), the reaper has hit 2.2 million but averages 1.59, a great variation in heat levels. That is the trouble with super hots, they do vary. Even down to the 350.000-450,000 range , the choc hab is a wonderfully fruity hot and tasty chilli but recently I have had a couple of "duds" with no heat whatsoever, very disappointing .
As the superhots become more popular it makes me wonder what strain and quality of chilli we are actually buying . I have been on an internet search for some more reapers and after a lot of emails have tracked some down. One farm didn't have any because of "fake" strain of seeds and when they tested the heat levels were very disappointed , but they did say they have the proper seeds from smoking eds now and would email me when ready. If I get the true strain of reapers Rob I will send some out to you, they are amazing ;)
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Tasty, but not even close to the chilli heat of a typical fresh green naga from my local Bengali supermarkets.
I don't recall the scorpion chicken reaper jhalfrezi been as hot a curry as the naga naga one I made containing dried nagas, naga masala powder, naga chilli powder and naga pickle, but as I said would anything even taste hot after eating a fresh reaper chilli? But I do recall the naga curry nearly making me hallucinate , maybe the nagas work better in a curry?
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I've just emailed FKH to enquire about the whereabouts of the Fatalii I ordered. They've sent me two bags. Moruga red and yellow. If the red are anything to go by the yellow ones will end up in service onions.
Rob :)
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Let me know how you get on with them, looks like I may remove the foo king hot bookmark. If my chillis turn out good I will send you some, I have 6 varieties on order all 1 million +
Well Ive spent all night making a batch of base and now cant be arsed to make a curry, damn beer, roll on tomorrow night, I am so craving a hot spicy fix ! And I will get one ;) although mrs MA wont let let me use a superhot, Im sure I can settle for a Madras or my names not....!! ;D
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Good man Andy. I can send you some of my dry reserve ghost/butch-T flake. Immense depth of flavour and brutally hot.
Rob :)
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Sounds like a plan there Rob !, nice one. Still waiting to hear when my fresh chillis will be delivered, I am led to believe that he will be posting on Monday , fingers crossed. As soon as I receive them I will post some to you :)
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I can feel the heat from here, jeeeezus! looks good though!
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A friend of Step-Garp, who is a trainee chef, brought me a little bottle of chilli sauce tonight. Had a half teaspoon and it started off nice but had a build up of heat, which wasn't uncomfortable but quite spicy.
He also left me a dried Moruga Scorpion Chilli. What the feck am I supposed to do with that?
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Re-hydrate it in a little warm water then finely slice and add to a Jalfrezi, don't forget to taste a slice on its own first! Flavour works really well with the peppers in a Jalfrezi