Wow, five feet! What size pots are they in? Yes about half is what we took off, they did not look pretty over the winter! Good luck

For what it's worth the best results I've ever had with chillies (or anything else, for that matter), is with these pots: http://www.airpotgarden.com/

Currently still cropping from a (now 6ft tall) jalapeno that's in a 20" Airpot.

If you are unconvinced that the pod has almost no flavour, split one open using a sharp knife (so as not to crush the seeds and release the essential oils) and try chewing the pod; I think you will find it almost tasteless.

** Phil.

The shell of the green ones may not be very flavourful, but the black ones are packed with flavour throughout. (They're also much harder to de-seed.) I honestly didn't think my grinder would cope with the black cardamoms, but as said above, I was most impressed.

Not sure how long it would last if it was used for this purpose every day, mind...

I can't speak for CH, but I used my own base gravy, which over the decades has metamorphosised into an amalgamation of the best bits of all the base gravies I've ever tried. Having tried both of CBM's base recipes, I'd go for the one in book two, but to be honest, any of the bases you'll find on this site from the likes of Chewytikka, Zaal, CA, Little India, etc., etc., will work perfectly.

I have tried the mix powder from CBM's first book, and it's absolutely fine, but I'm not a huge fan of adding garlic and ginger powder. Much rather use the fresh versions in the base and final curry. The mix powder in book two is definitely worth trying though, as the addition of freshly ground whole spices does lend it a certain vibrancy.

All of the above is, of course, entirely subjective personal opinion!

You won't be disappointed SD.  You may want to up the chilli powder to  your tastes at a later date.  Looking forward to your feed back on this one mate.

And here it is!

Made this one twice over the weekend, and both (though I say it myself) were superb.

The first was done pretty much to CBM's spec, although as always I used chicken thigh meat rather than breast (precooked the BIR way, natch), and ramped up the chilli powder from a teaspoon to a tablespoon.

The verdict? Gorgeously garlicky, moreish and with just enough of that fruity, smoky Mr Naga action going on to keep you in full attack mode from start to finish. Loved it.

For the second, I used my favourite curry meat (next to goat): mutton.

This time, I decided that "just enough" of that fruity, smoky Mr Naga action would not be enough for a mutton dish, so the quantity was doubled up to two tablespoons.

And this time I also made up a batch of CBM's special mix powder, too.

To be honest I wasn't expecting to notice much difference. After all, a mix powder is a mix powder is a mix powder. Right?

Wrong.

I've been getting complacent of late, always defaulting to the same old mix, so I was more than pleasantly surprised at the difference a change made. (I won't give CBM's recipe away, but it involves grinding some whole spices and adding them to the usual powdered suspects.)

I also reduced the sauce to almost bhuna-like consistency, and finished off with a good squeeze of fresh lemon.

Now, the chicken dish was superb, but the mutton was off the scale. Possibly my favourite curry of 2013, and one I shall be making again (and again).

Cheers for the inspiration, CH!

Quote from: Salvador Dhali on October 30, 2013, 09:34 PM

I'd agree. To anyone that likes a really hot curry it's not that pokey. Indeed, next to a jar of Mr Vikki's Queen Naga (http://www.mrvikkis.co.uk/Item/queen-naga), Mr Naga is comparatively mild.

But I kind of like it because of that, as it gives you enough of that gorgeously smokey, fruity naga taste without making you feel as though you've swallowed napalm

Totally agree with your summary SD, being a hot head myself.  But for anybody who eats normal curries or those with a bit of a kick, Mr Naga will be hot.
But if someone wants napalm, i'd make up Ali's chilli sauce from the viceroy.  Would you agree SD?

I would indeed! Especially if you can afford to make it with fresh nagas rather than Scotch bonnets/habaneros. I've only made it once with nagas (which Ali very kindly posted to me), and to be honest I struggled to cope. It's plenty hot enough with the Scotch bonnets!