Yes I agree with you Derek Dansak to a certain degree, but, there is always an element in the equation when it comes to may be learning possibly more, even though you feel very happy with the dishes you are producing anyway.  CQ

Capsaicin is the other term used when referring to the white pith that the seed hangs/grows from inside the chilli pepper.

With regard to the chilli oil I will try this but am convinced that the way that I do it has the same effect I am sure.  I usually start a curry with spiced oil and fresh chillies chopped finely and whole ones too (I like my dishes to be HOT!) so this would give the same effect overall, and then of course I reclaim and re-use it next time and so on and it does get better with time.  CQ

Hi Button,

To reclaim the oil all you have to do is to spoon it off once you have done the first stage.  I have always done it this way for years.  CQ

Hi Derek Dansak,  I usually use one and a half tablespoons of both sugar and lemon juice to a recipe.  Obviously we don't all have the same taste buds, so, I recommend that you play around with the amounts until you get it to your liking.  Hope this helps CQ

Hi Haldi, 

So glad you tried this recipe, it's one of my best along with dupiaza.  I have made them both so many times as they are our favourites.  In answer to your question, no I don't use ginger/garlic paste.  Sorry it's taken so long to get back, I have been having problems with pc.  CQ

Hi Currytester,

I have had different variations of patia in various different bir's and places and they do seem to vary from place to place.  I guess so long as you get the main base of this dish right then it doesn't really matter what you add to it.  It's down to everyones personal take of the dish. CQ

For presentation it's quite nice to cut some this slices of fresh lemon and lay them on top of the dish along with fresh chopped coriander.  CQ