Don't tell me this means I might have to dust  off the old curry cooking pans from the back of the cupboard???

BTW - cleaned up the thread a little, let's keep it all friendly please!

Hey guys, nice to see this thread still going strong! I wish I could edit the OP as the Lemon Dressing shouldn't be in there (it causes the batter to break up) and I wouldn't add any salt if marinading the onions overnight. In fact I'd probably just add the aniseeds for overnight so the onions take on the flavour and soften a little but not too much. My guess from the last set of pics was that all the dry ingredients went in all night meaning a lot of water came out of the onions and made them very soft. This might explain why the batter looked cakey and a bit too dense.

Making flat ones seems like it should be easier but I find them harder. I think the trick is to cook them round for 10 - 12 minutes at 130 - 140 then squash them flat inside a metal chefs ring. This means they will spread out and flatten but shouldn't break apart. I used to prefer them flat but I probably prefer round ones now if they are cooked through.

I think next year I'm going to exclusively grow Birds Eye chillies. They are a nice heat and versatile. Az uses them in his takeaway for green chillies, or you can ripen them for chilli con carne e.t.c.

I just took another 10 or 12 ripe Trinidad Scorpions to Az, along with around 100+ curry chillies. I have another big bag of them in the freezer for personal consumption. The Scorpions are fun to try a sliver of but are pretty useless for cooking with. We might try making a chicken scorpion curry at the takeaway tomorrow to see how it tastes.

If it does crack it's covered by a 3 year warranty so what's the risk?

Thanks, it's a shame we aren't getting any sun as they aren't really ripening.

I also have about 6 "Curry Chilli" plants and at first I thought they were terrible as they didn't have any heat at all. I left some for an extra couple of weeks then tried them again and wow - what a difference. They are like perfect green chillies. A good heat (something like a birds eye) but still green, not too pungent and a good size. I think I'll be growing them every year from now on.