Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: lardman on March 31, 2010, 11:51 PM
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You know that look on someones face when you've made their dinner too hot..
I've been using Natco chilli powder as I mainly make madras and vindaloo and I've been fine with it, but I had cause to do some of CA's mint raita at the weekend. I put at most 1/4 of a teaspoon in and it was far too sharp.
Looking around for alternative - a more mild solution, all the chilli powder I see at the Supermarkets has other stuff (garlic, black pepper) etc added.
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Hi Lardman,
1/4 of a tsp doesn't sound a lot to me, especially for a Madras or Vindaloo. Is it a new packet? Does it say which type of chilli the powder was ground from?
I usually use Rajah chilli powder, they do a hot version and a normal strength version. Maybe this is something that Nacto do also?
I can only think that you have picked up a packet of exta hot by mistake?
Sorry couldn't been of more help
Ray :)
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Lardman,
Check out this link http://www.asian-spices.co.uk/ground-spices/117-extra-hot-chilli-powder-natco.html (http://www.asian-spices.co.uk/ground-spices/117-extra-hot-chilli-powder-natco.html)
Is it possible that this is the stuff that you have used?
Ray :)
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I bought some Rajah Chilli Powder from Tesco. It was hot, I mean really hot. Almost orange in colour we refined measurement6s down to 1/4 teaspoon in recipes and still it was too hot. I binned it as a biological hazard in the end. :-X
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Axe,
Daft question I know but, was it labelled 'hot' or 'extra hot'? I guess like fresh chilli's, chilli powder can vary in strength but you would expect a level of consistancy from the major players, Rajah, Nacto, Eastend, TRS and so on....?
Ray
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Ray,
It was simply labelled Chilli.
I can't stress how hot this stuff was, I really should have complained. But the for the sake of the pound or so it cost, I didn't.
This stuff was nuclear though, I kid you not. It was more like a bottle of Naga Sauce, you know the ones with warning labels on them. "Danger 8m Scovilles"
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That looks like the stuff Razor, although I didn't pay too much attention at the time. Seems fine in main dishes (well fine to me anyway) but I do like it on the hot side.
It was CA's Riata that it just wasn't right in. Just wondered if there was a brand that was particularly mild you guys used for that sort of dish.
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Hi Lardman,
I've just checked CA's Raita and it ask's for 1/2 tsp chilli powder (just to add a bit of bite) Got to admit, that seems quite a lot with the amount of yoghurt used but you only used 1/4 tsp, and it was still mad hot?
Personally, I wouldn't put chilli powder in a raita or mint sauce dip, as I use them to off set the heat of any starters that I cook, i.e: seekh kebabs, bajhis and so on.....
You could try hot paprika which isn't as hot as standard chilli powder but hotter than standard paprika? See the link http://www.mysupermarket.co.uk/tesco-price-comparison/Herbs_And_Spices/Schwartz_Hot_Paprika_34g.html (http://www.mysupermarket.co.uk/tesco-price-comparison/Herbs_And_Spices/Schwartz_Hot_Paprika_34g.html) This brand is Schwartz and is way too expensive but you should find a much cheaper version in any asian super market.
Keep us posted on how you get on
Ray
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Hi lardman,
Try some of this stuff
(http://www.curry-recipes.co.uk/imagehost/pics/3602dfc639c45ad7ae35c1304d03992f.gif) (http://www.curry-recipes.co.uk/imagehost/#3602dfc639c45ad7ae35c1304d03992f.gif)
You might have to go to an Asian grocer for it or try online HERE (http://www.spicesofindia.co.uk/acatalog/Indian-Food-MDH-Deggi-Mirch.html).
Great stuff, gives everything a good colour, goes well in marinades as well, has nice flavour too.
When Asian chefs mention 'paprika' it is usually deggi mirch they are referring to.
Hope this helps
CoR
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CoR,
That stuff is NUCLEAR in comparison to standard chilli powder :o
Maybe this stuff would be better http://www.spicesofindia.co.uk/acatalog/Indian-Food-MDH-Kashmiri-Mirch.html (http://www.spicesofindia.co.uk/acatalog/Indian-Food-MDH-Kashmiri-Mirch.html)
More like paprika but with a kick :)
Ray :)
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I've got all 3 in the spice cupboard, Deggi Mirch, Paprika and kashmiri mirch, not sure how much yoghurt is left though - What a shame it looks like its play time this afternoon. ;D
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Not sure if this should be here or in CA's original thread...
No chilli powder - Overpowering taste of coriander and of yogurt.
Deggi Mirch - Far too hot, leaves a sharp after taste. Does tone down the coriander nicely. No yogurt taste.
Kashmiri Mirch - Slightly too sharp. Doesn't tone down the coriander definite yogurt after taste.
Paprika - Balances the coriander nicely, hides some of the yogurt but adds nothing to the heat.
... so Im a bit lost now.
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Hi Lardman,
It sounds like the paprika worked best albeit without any heat. So I guess that you want a bit of a kick but not too muck? mmmm, I would try to get hold of some hot paprika then, give that a go. To my mind though, a Raita shouldn't be hot but should be served as a cooling accompaniment to a spicy starter such as Seekh kebabs, shami kebabs or onion bahjis.
Good worked though, at least you know what doesn't work now, and that's what it's all about, ruling out the variables.
Good work
Ray :)